Polish Pickles

Polish Pickles

28 Reviews 1 Pic
  • Prep

    20 m
  • Ready In

    1 h 20 m
Cheryl Lowther
Recipe by  Cheryl Lowther

“This recipe is requested every time I have to bring something. It is very good, and also festive looking with the red, green and white.”

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Adjust Servings

Original recipe yields 25 servings



  1. Dry excess moisture off of pickles.
  2. Spread cream cheese, about 1/4 inch thick, on two slices of lunch meat. Wrap meat around a pickle. Repeat with remaining ingredients.
  3. Chill and slice into rounds.

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Reviews (28)

Rate This Recipe


I need to double this recipe the next time I bring it anywhere!!!! These were snatched up pretty quickly!! And talk about easy to make....my "not-very-handy-in-the-kitchen" husband was able to finish making these after I got him started!



One of our favorite appetizers. I use crisp, garlicky pickles, and sometimes use ham or a garlic-herb cheese to mix things up.



These are really good and easy. Be sure and use really crisp pickles for this - it makes all the difference. We use small whole dill pickles from the refrigerated section of the grocery store. We also call them Frog Eyes.

More Reviews

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Amount Per Serving (25 total)

  • Calories
  • 72 cal
  • 4%
  • Fat
  • 6.4 g
  • 10%
  • Carbs
  • 2 g
  • < 1%
  • Protein
  • 2 g
  • 4%
  • Cholesterol
  • 21 mg
  • 7%
  • Sodium
  • 538 mg
  • 22%

Based on a 2,000 calorie diet



previous recipe:

Cream Cheese Pickles


next recipe:

Remade Pickles