Have you ever tried pickle wraps also known as pickle rolls or pickle roll-ups? This 1980s recipe is delicious and looks appetizing on a plate. Its creamy, crunchy, tangy flavor will pop in your mouth.
Pickle wraps are often called pickle rolls or pickle roll-ups because whole pickles are rolled up in sliced corned beef (the choices of wrap are numerous) and cheese and then sliced.
You may also have heard them called "Minnesota Sushi." Some people make them with thin deli ham, and they can also be made with different types of cheese. This is my favorite recipe, but you can definitely experiment with different versions.
PICKLE WRAPS
This family favorite is a vintage recipe. I have fond memories of enjoying them growing up, especially around the holiday season. The tangy pickle, smooth cream cheese, and salty meat combination is almost addictive.
I use whole Claussen Dill Pickles (found in the dairy case). These pickles are crisp and tangy but not extremely sour. They really are the best dill pickles out there.
The cream cheese bumps the calories and fat, but you can stay on your diet if you don't eat too many. Don't worry—they will be gone in no time, and you will only get a few!
What You Need To Make Pickle Rolls
The most important ingredient is a good, crisp pickle, like the kind you get in the dairy case (Claussen). You also need a sharp knife or an electric knife (which I use). But you really want a terrific serving plate and some beautiful beverage glasses, right?
Ingredients for Pickle Wraps or Roll-Ups
Here are the ingredients you will need for this recipe.
- Pickles - You can't have a pickle wrap without the pickles! I think Claussen Kosher Dills are the best
- Roast beef - Then you need the meat that you will wrap around the pickles.
- Cream cheese - Room temperature cream cheese works because it will spread better.
The History Of Claussen Kosher Dills
I was curious about Claussen pickles and how they came to be, so I did a Google search and found a press release from the company celebrating its 150th anniversary. If you are curious, too, I am copying part of the press release below. Enjoy...
Claussen, the maker of deliciously crunchy refrigerated pickles, is celebrating its 150th anniversary in 2020 … and it’s kind of a big dill!
To commemorate the milestone anniversary, Claussen is looking back at some of the best and briniest facts from the brand’s history:
- From farmer to pickler: In Chicago, IL, a vegetable farmer named Claus F. Claussen from Germany had a truckload of cucumbers he couldn’t sell. Rather than waste the vegetables, he turned them into pickles, the first batch marking the beginning of the 150-year-old company.
- Cooler for crunchier: Claussen was a full family affair, and Claus’s great grandson, Ed Claussen, perfected the first refrigerated pickle in the 1960’s after nearly five years of research. Ed’s innovative refrigeration method ensures that Claussen pickles are the freshest, crunchiest pickles around.
- Wiener meets pickle: Oscar Mayer & Co. purchased Claussen Pickle Company, Inc. in 1970, transforming the regional refrigerated pickle company into a national brand available across America.
- Doctor in the house: In the 70’s and 80’s, Claussen featured an animated “world-renowned pickle expert” in their print and television commercials – Dr. Q. Cumbus Claussen. He wore a signature striped scarf and yellow gloves.
- I’m picklin’ here, I’m picklin’ here!: In 1994, Claussen introduced New York Deli-style Half Sours, and they continue to mainly be available on the East Coast as a regional specialty.
- Dream job alert: One job duty at the Claussen plant is to taste-test the spicy brine found in Claussen’s Hot & Spicy pickles to ensure it’s spicy enough (and trust us, it’s really spicy)!
- Keeping it kosher: Claussen’s best-selling variety is refrigerated Kosher Dill Spears.
- Cucumbers follow the sun: Claussen sources its cucumbers according to season for ultimate freshness. Cucumbers are first harvested in Mexico in winter, and as the heat, humidity and sun move north, so does harvesting.
- Fresh cukes, every time: Unlike other pickle brands, Claussen cucumbers go from vine to brine in 10 days or less, and are pickled under refrigeration, meaning they are never heated or pasteurized. With minimal processing, Claussen refrigerated pickles deliver superior color, taste and crunch every time!
- All in the family: Claussen is a family business where multiple generations of workers have grown cucumbers for Claussen and packed them at the Woodstock, IL facility, with 40% of workforce having at least one relative who has been—or is currently employed—by Claussen.
How many of you remember the commercial about the "snap?" I do!
Kosher Dill Pickle Wraps or Pickle Roll Ups Recipe
Ingredients:
- 1 jar Claussen Dill Pickles found in the dairy case
- 1 8-ounce package of Neuchatel Cheese
- 1 package of corned beef with extra thin slices found in the processed meats section
Directions:
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Drain and dry the pickles.
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Split the cream cheese so you have about the same amount for each pickle.
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Spread the cream cheese on the meat slice
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Wrap the meat slice and cream cheese combo around each pickle.
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Cut the pickles into ½" rounds and place them on a pretty plate to serve. I find that an electric knife works best for this.
Claussen Kosher Dill Pickle Wraps Recipe
Author: Recipe Idea Shop
Ingredients
- 1 jar Claussen Dill Pickles found in the dairy case
- 1 8-ounce package Neuchatel Cheese
- 1 package corned beef extra thin slices found in processed meats section
Instructions
- Drain and dry the pickles.
- Split the cream cheese so you have about the same amount for each pickle.
- Spread the cream cheese on the meat slice
- Wrap the meat slice and cream cheese combo around each pickle.
- Cut pickles into ½" rounds and place the pickles on a pretty plate to serve. I find that an electric knife works best for this.
Dill Pickle Wrap FAQS
These are some questions you might have about pickle wraps.
Are pickle wraps a Midwest thing?
Although these treats are now often found all over the United States, they do seem to be most common in the Midwest. The pickle wrap is very popular in Iowa, Michigan, and Minnesota, and some people believe the recipe may have originated in one of those states.
What are pickle wraps made of?
Pickle wraps are always made from pickles with some type of thinly sliced meat wrapped around them and cheese in between. Most people use cream cheese but you can try other cheeses if they blend well. And usually thinly sliced deli ham or beef is used.
Can you freeze pickle wraps?
Although they are best when they are fresh, you can freeze pickle wraps if you end up with leftovers you can't eat that quickly.
Can you get fat eating pickles?
Eating too much of anything can make you gain weight, but it's not so black-and-white as saying pickles make you fat. They are actually low-calorie foods, and they have health benefits.
Pickles have a high sodium count (it's part of the brining process), so it's important to be aware of this if you have a medical condition requiring you to reduce your sodium intake. The cream cheese used in pickle wraps is not the healthiest food around, but in moderation, it will not contribute to any significant weight gain either.
Other Delicious Snacks You Might like
- Patacones Mini Tostadas
- Easy And Healthy Snack Ideas
- Spinach Stuffed Mushrooms
- Tomatillo Guacamole
- Authentic Middle Eastern Hummus
- Stuffed Eggs Recipe
Kathy acquired the blog, Recipe Idea Shop in 2024. She was raised on a farm in Arkansas where having a big garden and good food to eat was the norm. She shares recipes for homemade comfort food and new trending dishes.
Kathy began her blogging journey in 2011 when she founded PetticoatJunktion.com, a home décor blog focused on repurposing and upcycling furniture, and thrift store finds.
