Pigout Pickles

Pigout Pickles Recipe

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Colleen Sowa


Pigout is right!

These are unusual horderves, that people seem to radiate towards! I make a lot of them when feeding a crowd. This goes well with other horderves... sometimes we have parties with a variety of different horderves and appetizers... I have had people request this for pot lucks too!

★★★★★ 4 votes
Depends on how big the pickles are and how many fillings you make
3 Hr 40 Min



1 pkg
(8 ounces) cream cheese, softened
1/4 lb
ham, smoked and deli-sliced thin (minced fine)
1 1/2 tsp
deli style brown mustard
1 Tbsp


1 pkg
(8 ounces) cream cheese, softened
1 medium
onion (minced very very fine)
2 tsp
tabasco sauce


3 large
hard boiled eggs (chopped fine)
1 tsp
yellow mustard
salt and pepper (to taste)
1 pkg
(8 ounces) cream cheese
1 Tbsp


1 gal
large whole dill pickles

How to Make Pigout Pickles


  • 1Make the filling(s) that you desire. Set aside.
  • 2Remove dill pickles that you plan to use from jar. Cut both ends off of the pickles (save for another use). Use a small sharp knife or a small spoon to scoop out the centers of the dill pickles (add the insides to the dish with the pickle ends in it, save for future recipes). Stand the pickles up in a colander to drain and dry (At least an hour).
  • 3Using a pastry decorator (or zip lock bag with large decorator tip), Stuff one pickle at a time from both ends. Put in a paper towel lined container. Refrigerate 2 hours.
  • 4Cut each pickle across to form 1/2-inch rounds. Arrange the rounds on a pretty platter. These horderves look and taste great!
  • 5*** Garnish the tray by scattering red and yellow cherry tomatoes, or put a pile of the tomatoes in the center of the tray and surround them with the stuffed pickle slices. This is very festive looking!

    *** The ends of the pickles and the centers that you scooped out... Use them chopped up fine in a Dill Dip or German Potato Salad.

Printable Recipe Card

About Pigout Pickles

Course/Dish: Vegetable Appetizers