Wrapped Kosher Pickles

If you like deli food, this is the perfect bite.  This is a very retro recipe for me.  My mom introduced me to it, during one holiday in the 1970s.  She was always looking for delicious new ways to surprise us.  While it may look strange to you, it is unbelievably good.  Don loves it when our guests shy away from them, because it means more for us!

Wrapped Kosher Pickle

Wrapped Kosher Pickles

Fabulous appetizer or snack - it's delicious and can sit out for hours with no problem.


  • Claussen whole kosher dills (has to be Claussen)
  • Philadelphia cream cheese, cold (must be a firm cream cheese)
  • Thinly sliced corned beef
  • Wax paper


  1. Drain the pickles on paper towels, then pat dry.
  2. Get a chunk of cream cheese and using both your hands, pat it into a shape to wrap around the whole pickle. Wrap the pickle with the cream cheese as tightly as you can, making it as even as you can. We like a good size layer of cream cheese.
  3. Now take the corned beef, and lay pieces on the cream cheese, until the whole thing is covered well. Wherever the beef overlaps another slice of beef, it won't stick very well, so I get small pieces of cream cheese to use like glue, to stick them together. It doesn't have to be perfect, because when you wrap them in wax paper and refrigerate, it presses everything together.
  4. Lay the covered pickle on a sheet of wax paper, and roll up as tightly as you can (like you are wrapping up a burrito). Refrigerate at least 6 hours. I usually refrigerate overnight.
  5. Slice into about half inch circles and serve. They are good cold or room temp.