cut a dozen 3-TO-4 1/2" (or larger) kosher dill pickles in half length-wise.
using a small sharp knife cut a furrow wedge to remove the seed bed, making the furrow
starting from 1/2 inch from one end to within 1/2 inch of the other. Be careful not to cut through the bottom of the pickle.
discard seeds. lay pickles cut-side down on a paper towel to drain.
put one (8 oz.) brick cream cheese, 3 tsp. mayonnaise into a small bowl and mix well with a fork.
Combine 3 TBL vidalia onion relish and 1 1/2 TBL chopped pimento in a sieve or small mesh colander and drain well. Chop the drained relish mixture finely and allow to drain once more.
Combine the relish mixture and the cream cheese mixture. Add 1 tsp. Cracked black pepper (optional) or to taste, and blend well with a fork
Fill each pickle cavity with some of the spread, mounding slightly and covering
the cut surface of the pickle.
Walk with the person who's searching for truth........ run from the person who says they've found it !