Hickory House Stuffed Pickles

Ingredients

• 4 (3"-4 1/2"-long) kosher dill pickles
• 1 cup grated mild cheddar or american cheese
• 3 Tbsp. mayonnaise
• 1 ¹⁄₂ Tbsp. drained chopped pimentos

Instructions

1. Cut pickles in half lengthwise. Using a small sharp knife, cut out seeds by making a shallow V down on paper towels to let drain.
2. Put cheese, mayonnaise, and pimentos into a small bowl and mix well with a fork. Using the fork, fill cavity of each pickle with some of the cheese filling, mounding filling slightly and covering whole cut side of pickle.