Sour Cream and Onion Deviled Pickles Recipe

Roasted Garlic

1. Preheat oven to 400°.
2. Cut about 1/4” from the top of each garlic bulb (the pointy end) to expose the cloves. Place each bulb cut side-up in foil, drizzle olive oil over the cut end, then wrap tightly in foil.
3. Roast for about 1 hour, or until garlic is golden and soft to the touch. Remove from oven and set aside until ready to use.

Caramelized Onions & Shallots

1. In a pan over medium-low heat, melt butter. Add onion and shallot and cook until onions are tender and lightly and uniformly browned, about 30-35 mins. Throughout the process, feel free to increase heat a little bit, but the point is to develop as much flavor as possible and not brown the onions too quickly.
2. Stir in balsamic vinegar, wine, broth, and salt. Cook until absorbed, about 5-7 minutes. Remove from heat and transfer to small food processor. Process until a coarse paste develops. Set aside.

Fried Shallots

1. Peel shallots then slice each in half lengthwise. Then using a mandolin or knife, slice shallots thinly.
2. In a saucepan, add neutral oil and sliced shallots. Place over medium heat. Stir occasionally and watch temperature to ensure shallots don’t brown too quickly. Fry for 10-15 mins, or until desired brownness. Keep in mind that the shallots will darken a bit more after you take them out of the oil, so pull them earlier than your desired color.
3. Once finished cooking, place a fine mesh strainer over a bowl and carefully pour oil and shallots over strainer. Transfer shallots to paper towel-lined baking sheet and salt to taste. Set aside until ready to serve.

Sour Cream and Onion Deviled Pickles

1. In a small bowl, add onions, garlic, sour cream, cream cheese, salt, pepper, onion powder, and Worcestershire, then mix until well-combined. Chill in refrigerator until ready to serve.
2. Working one pickle at a time, slice the ends off of the pickle so that it’s flat on both ends, then slice pickle in half. Using a pepper corer or paring knife, hollow out the center of each pickle half while being sure to leave enough pickle on the sides and bottom to keep it from breaking.
3. Transfer Sour Cream & Onion Dip into piping bag. Then pipe dip into each pickle half so that dip fills pickle then sits about 1” above the top of the pickle half. Garnish with Fried Shallots, then serve immediately.