Bacon Wrapped Pickles Recipe
Bacon Wrapped Pickles Recipe is a easy American recipe that serves 6. 110 calories per serving. Recipe by SnS Grills on YouTube.
Prep: 20 min | Cook: 50 min | Total: 1 hr 25 min
Cost: $27.34 total, $4.56 per serving
Ingredients
- 12 pieces Hot and Spicy Pickle Spears (use whole spears from a jar of hot pickles)
- 12 slices Bacon (thick‑cut preferred, cut in half if too wide)
- 12 pieces Toothpicks (wooden, for securing bacon)
- 2 tablespoons Sweet and Spicy Barbecue Rub (store‑bought or homemade)
- 0.5 cup Mayonnaise (regular or light)
- 0.25 cup Sour Cream (full‑fat for best flavor)
- 0.25 cup Pickle Juice (from the same jar of pickles)
- 1 clove Garlic (minced)
- 1 tablespoon Fresh Dill (chopped)
- to taste Salt
- to taste Black Pepper
- 1 teaspoon Hot Sauce (adjust to heat preference)
Instructions
Gather and Prep Ingredients
Remove the hot pickle spears from the jar, pat them dry with paper towels, and set aside. Mince the garlic and chop the dill.
Time: PT5M
Wrap Pickles with Bacon
Lay a slice of bacon flat, place a pickle spear at one end, and roll the bacon around the spear until fully covered. Secure the end with a toothpick.
Time: PT5M
Preheat the Grill
Light the charcoal and arrange coals for indirect heat. Close the lid and let the grill reach 350°F (175°C).
Time: PT10M
Temperature: 350°F
Grill the Bacon‑Wrapped Pickles
Place the wrapped pickles on the grill over indirect heat. Sprinkle each with the sweet and spicy BBQ rub. Grill for about 50 minutes, turning every 10‑15 minutes, until the bacon is crisp and the pickles are heated through.
Time: PT50M
Temperature: 350°F
Prepare the Dipping Sauce
In a small mixing bowl combine mayonnaise, sour cream, pickle juice, minced garlic, chopped dill, salt, pepper, and hot sauce. Whisk until smooth.
Time: PT10M
Rest and Serve
Remove the pickles from the grill, let them rest for 5 minutes, then discard the toothpicks. Arrange on a platter with the dipping sauce on the side.
Time: PT5M
Nutrition Facts
- Calories
- 110
- Protein
- 5 g
- Carbohydrates
- 4 g
- Fat
- 8 g
- Fiber
- 0.5 g
Dietary info: Contains pork, Contains dairy, Gluten may be present in BBQ rub
Allergens: Pork, Egg (mayonnaise), Dairy (sour cream)
Ingredient Substitutions
- Instead of Hot and Spicy Pickle Spears: regular pickle spears, pickled jalapeño spears
- Instead of Bacon: turkey bacon, prosciutto
- Instead of Toothpicks: small metal skewers
- Instead of Sweet and Spicy Barbecue Rub: brown sugar + chili powder, Cajun seasoning
- Instead of Mayonnaise: Greek yogurt, vegan mayo
- Instead of Sour Cream: Greek yogurt, creme fraiche
- Instead of Pickle Juice: apple cider vinegar, white wine vinegar
- Instead of Garlic: garlic powder (1/4 tsp)
- Instead of Fresh Dill: dried dill (1 tsp)
- Instead of Salt: sea salt
- Instead of Black Pepper: white pepper
- Instead of Hot Sauce: red pepper flakes (¼ tsp)
Equipment Needed
- Charcoal Grill
- Grill Thermometer
- Tongs
- Small Mixing Bowl
- Whisk or Fork
- Knife
- Cutting Board
- Basting Brush (optional)
Critical Steps — Do Not Skip
- Dry the pickle spears before wrapping.
- Wrap bacon tightly and secure with a toothpick.
- Preheat grill to a steady 350°F.
- Apply BBQ rub before grilling.
- Turn the pickles regularly to avoid burning.
Chef Tips from the Video
- Use thick‑cut bacon for better flavor and less shrinkage.
- Pat the pickles dry thoroughly to prevent steam from softening the bacon.
- For extra heat, add a dash of cayenne to the BBQ rub.
Troubleshooting
Bacon is not crisp after 50 minutes.
Increase grill temperature to 375°F for the last 10 minutes or finish the pickles under a broiler for 2‑3 minutes.
Sauce is too thin.
Add an extra tablespoon of mayonnaise or sour cream to thicken.
Pickles fall apart when turning.
Make sure the bacon is snug and the toothpick is fully inserted; use two toothpicks if needed.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently in a skillet or oven.
Freezer: Not recommended; texture of bacon and pickles degrades.
Room temperature: Can sit out for up to 2 hours during a party.
Make-Ahead Tips
- Wrap the pickles and refrigerate (uncovered) for up to 12 hours before grilling.
- Prepare the dipping sauce a day ahead; store covered in the fridge.
Frequently Asked Questions
What is the cultural significance and history of bacon‑wrapped pickles in American game‑day cuisine?
Bacon‑wrapped pickles are a classic American bar snack that emerged in the 1990s as a bold, salty‑and‑spicy finger food perfect for sharing while watching sports. The combination of crunchy pickles and smoky bacon reflects the country’s love for indulgent, portable appetizers at gatherings.
What regional variations of bacon‑wrapped pickles exist within United States cuisine?
In the Southern U.S., the snack often features sweet‑and‑spicy BBQ rubs and may be served with a mustard‑based dip. In the Midwest, a honey‑glazed version is popular, while West Coast cooks sometimes add jalapeño slices for extra heat.
How is bacon‑wrapped pickle traditionally served at tailgate parties in American football culture?
They are typically presented on a disposable tray or platter, kept warm on a portable grill or chafing dish, and paired with a creamy dip. Guests pick them up with their hands, making them ideal for casual, standing‑room gatherings.
What occasions or celebrations is bacon‑wrapped pickle traditionally associated with in American culture?
Besides football tailgates, they appear at barbecues, backyard parties, Super Bowl gatherings, and casual game‑night meet‑ups where easy, handheld snacks are favored.
What are the authentic traditional ingredients for bacon‑wrapped pickle versus acceptable substitutes?
Traditionally the snack uses thick‑cut pork bacon, hot or dill pickles, and a simple seasoning of pepper and salt. Acceptable substitutes include turkey bacon, pickled jalapeño spears, or a homemade sweet‑spicy rub made from brown sugar, chili powder, and smoked paprika.
What other American side dishes pair well with bacon‑wrapped pickles at a game‑day spread?
They complement classic sides such as buffalo wings, loaded nachos, coleslaw, potato wedges, and a cheesy macaroni salad, creating a balanced mix of salty, spicy, and creamy flavors.
What are the most common mistakes to avoid when making bacon‑wrapped pickles on a grill?
Common errors include not drying the pickles (causing soggy bacon), wrapping the bacon too loosely (leading to unraveling), and grilling at too high a temperature which burns the bacon before the pickle heats through.
Why does this SnS Grills recipe use indirect heat at 350°F instead of direct high heat?
Indirect heat allows the bacon to render slowly and become crisp without scorching, while gently warming the pickle interior. Direct high heat would char the bacon quickly and leave the pickle cold inside.
Can I make bacon‑wrapped pickles ahead of time and how should I store them before grilling?
Yes, you can wrap the pickles and keep them refrigerated, uncovered, for up to 12 hours. This helps the bacon adhere and lets flavors meld. Store the dipping sauce separately in a sealed container.
What texture and appearance should I look for when the bacon‑wrapped pickles are done?
The bacon should be deep golden‑brown and crisp to the touch, while the pickle inside should be warm and slightly softened. The BBQ rub will form a caramelized crust on the bacon.
What does the YouTube channel SnS Grills specialize in?
The YouTube channel SnS Grills specializes in outdoor grilling techniques, barbecue recipes, and practical tips for cooking over charcoal, gas, and pellet grills, focusing on flavorful, crowd‑pleasing dishes.
How does the YouTube channel SnS Grills' approach to American barbecue differ from other grilling channels?
SnS Grills emphasizes simple, no‑fuss recipes that use everyday ingredients and detailed step‑by‑step visual cues, often highlighting temperature control and timing, whereas many other channels focus on elaborate marinades or high‑tech equipment.
Last updated: August 30, 2026
