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Categories:
crescent rolls cream cheese mayonnaise cauliflower broccoli green onions green peppers Cheddar cheese tomatoes black olives
Viewed: 68 - Published at: 9 years agoIngredients
- 2 pkg. crescent rolls
- 2 (8 oz.) pkg. cream cheese
- 1 c. mayonnaise
- 1 pkg. Hidden Valley Ranch dressing (original)
- 3/4 c. shredded cauliflower
- 3/4 c. shredded broccoli
- 3/4 c. green onions
- 3/4 c. green peppers
- 3/4 c. Cheddar cheese
- 3/4 c. tomatoes
- 1 c. chopped black olives
Method
- Buy 1/2 gallon of dill pickles; drain off juice.
- Boil 3 cups sugar and 1 cup water.
- (While this is boiling, slice pickles in chunks the way you like to serve them.)
- After slicing, put back in jar and pour hot liquid over them.
- In one week, ready to serve.
