Margaret Mellon's Pickle Wreaths Recipe | PBS Food

Margaret Mellon’s Pickle Wreaths

"Most of my life I have been fortunate enough to live with people, starting with my father, who were able and enthusiastic cooks. As a result, my personal recipe box is pretty slim. But here is one for "pickle wreaths" that is right down my alley—simple, splashy and delicious. It came from my sister in Kansas." -- Margaret Mellon

This recipes appears courtesy of Margaret Mellon.


Yield: Makes about 30 chips.



  • 1 jar crunchy dill pickles (32 fl oz) (feel free to make your own)
  • 8 oz pkg of cream cheese
  • 2 to 3 ounces of dried beef slices, cut into halves or thirds


  1. Dry pickles off on a paper towel. Mold a layer of cream cheese around each pickle and then cover completely with strips of dried beef.
  2. Wrap the pickles individually in aluminum foil.
  3. Refrigerate 4 hours. Unwrap and cut into 1/4" chips.
  4. Should look like small wreaths with a green centers, white rims, and bright red edges.
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