Bacon Smoked Pickles

How to Make Bacon Smoked Pickles

1. 1

   Step 1: Make filling and prep pickles

   Active 20 min

   Trim the ends off each of the 10 large dill pickles and slice each pickle lengthwise into halves, producing 20 pickle halves. Using a small spoon or melon baller, scoop a shallow channel (about 1/4 inch / 6 mm deep) along the interior of each half to make room for filling. In a medium bowl, beat the softened cream cheese with the shredded sharp cheddar, chopped chives, and freshly ground black pepper until evenly combined and spreadable. Keep pickles chilled until ready to fill. Active time: soften/mix and slice pickles; about 15–20 minutes.

   For this step

   • 10 largelarge dill pickles
   • 8 ozcream cheese (full-fat), softened
   • 1 cupsharp cheddar, finely shredded
   • 2 tbspfresh chives, finely chopped
   • 1/2 tspfreshly ground black pepper
   
2. 2

   Step 2: Prepare bacon strips and fill pickles

   Active 20 min

   Cut each of the 10 bacon slices lengthwise into two long strips (you will have 20 strips total). Transfer the cream cheese-cheddar mixture to a piping bag or a sturdy resealable bag with a corner snipped; alternatively, use a small spoon. Fill each pickle half with about 1 tablespoon of the cheese mixture, smoothing the top so the filling sits slightly proud of the channel. Keep filling and bacon handy for assembly. Active time: about 20 minutes.

   For this step

   • 10 slicesbacon (regular slices)
   
3. 3

   Step 3: Wrap pickles and sugar the bacon

   Active 10 min

   Wrap one bacon strip around each filled pickle half, orienting the seam underneath for stability; secure with a toothpick if needed. Place wrapped pickles seam-side down on a tray or sheet as you work. Lightly sprinkle about 1/4 teaspoon of the brown sugar over each wrapped pickle (total 2 tablespoons across 20 pieces) to help caramelize the bacon. Transfer the prepared pieces to a smoker-safe rack or a wire rack set over a sheet pan for transport to the smoker. Active time: about 10 minutes.

   For this step

   • 2 tbsplight brown sugar (for sprinkling)
   
4. 4

   Step 4: Smoke until bacon is firm and browned; rest and serve

   Active 5 min · Passive 90 min

   Preheat your smoker to a steady 225°F (107°C) using mild fruitwood or hickory. Arrange the bacon-wrapped pickle halves on the smoker grate, leaving space between pieces for smoke circulation. Smoke 60–90 minutes, checking at 60 minutes: you're looking for the bacon to have rendered, darkened at the edges, and be firm to the touch (an instant-read thermometer in a thick part of the bacon-wrapped pickle can read ~145°F/63°C or hotter when the bacon is cooked through). If you prefer crisper bacon, smoke to the longer end of the range. Remove and let rest 5 minutes before serving. Refrigerate any perishable leftovers within 2 hours and use within 3–4 days; reheat to 165°F (74°C) before serving if desired. Makes 20 finished treats; serve 2 treats per serving (serves 10).
   

1. Trim the ends off each of the 10 large dill pickles and slice each pickle lengthwise into halves, producing 20 pickle halves. Using a small spoon or melon baller, scoop a shallow channel (about 1/4 inch / 6 mm deep) along the interior of each half to make room for filling. In a medium bowl, beat the softened cream cheese with the shredded sharp cheddar, chopped chives, and freshly ground black pepper until evenly combined and spreadable. Keep pickles chilled until ready to fill. Active time: soften/mix and slice pickles; about 15–20 minutes.
2. Cut each of the 10 bacon slices lengthwise into two long strips (you will have 20 strips total). Transfer the cream cheese-cheddar mixture to a piping bag or a sturdy resealable bag with a corner snipped; alternatively, use a small spoon. Fill each pickle half with about 1 tablespoon of the cheese mixture, smoothing the top so the filling sits slightly proud of the channel. Keep filling and bacon handy for assembly. Active time: about 20 minutes.
3. Wrap one bacon strip around each filled pickle half, orienting the seam underneath for stability; secure with a toothpick if needed. Place wrapped pickles seam-side down on a tray or sheet as you work. Lightly sprinkle about 1/4 teaspoon of the brown sugar over each wrapped pickle (total 2 tablespoons across 20 pieces) to help caramelize the bacon. Transfer the prepared pieces to a smoker-safe rack or a wire rack set over a sheet pan for transport to the smoker. Active time: about 10 minutes.
4. Preheat your smoker to a steady 225°F (107°C) using mild fruitwood or hickory. Arrange the bacon-wrapped pickle halves on the smoker grate, leaving space between pieces for smoke circulation. Smoke 60–90 minutes, checking at 60 minutes: you're looking for the bacon to have rendered, darkened at the edges, and be firm to the touch (an instant-read thermometer in a thick part of the bacon-wrapped pickle can read ~145°F/63°C or hotter when the bacon is cooked through). If you prefer crisper bacon, smoke to the longer end of the range. Remove and let rest 5 minutes before serving. Refrigerate any perishable leftovers within 2 hours and use within 3–4 days; reheat to 165°F (74°C) before serving if desired. Makes 20 finished treats; serve 2 treats per serving (serves 10).