These tasty appetizers are so simple to make that I have only been able to find one printed recipe for them, in Ethel Farmer Hunter’s Secrets of Southern Cooking (1948). For the best results, make sure the pickles are ice cold when you start.

Yield: 32 appetizers

• 8 large, whole dill pickles
• 1 recipe Pimento Cheese

Using an apple corer, make a whole in one end of each pickle so that the corer bores a hole lengthwise through the pickle.

Using a spoon, a pastry bag, or whatever implement of destruction you deem appropriate for the task, fill the hole in each pickle with pimento cheese (this is best done with very cold pickles and room temperature pimento cheese).

Refrigerate stuffed pickles at least several hours or overnight. Stand pickles on end on a cutting board, and using a sharp knife, slice them lengthwise into quarters and serve.