G-Mom's Stuffed Pickles

Debbie wright


This recipe my Grandmother got from an old Plantation cookbook that my Grandfather found while doing renovations. She made some adjustments but still used the same principles. In our family we only do these during the holiday..not really sure why. They would be great any time of year.These take a little time but are well worth it. I always take these to holiday parties and everyone loves them.

pinch tips: How to Slice & Mince Vegetables Like a Pro




1 gal
jar of large dill pickles
2 lb
bag of dark brown sugar
1/2 tsp
cayenne pepper(optional)
several garlic gloves


8 oz cream cheese..room temp
1 1/4 c
shredded carrotts ran through the food processor
large onion ran through the food processor
several dash(es)
tabasco (5-10) depending on how spicey you like stuff

Directions Step-By-Step

Drain the juice off the pickles and save jar.
Pour Brown sugar in a bowl and mix in cayenne pepper.
Cut one end off the pickles..core them..remove all the seeds. I use a potato peeler.
Stuff each pickle with brown sugar and one peeled garlic clove and place back in the jar. Pour remaining brown sugar in the jar and 5 or 6 garlic cloves.
Place lid back TIGHTLY on the jar and put in the refrigerator on it's side. This will remain like this for 2 weeks. Giving the jar a half turn every day.
After two week remove pickles ..I place them in a bowl with paper towels open end down. Draining them well..Now they are ready fill.
Mix all the ingredients for the filling with a mixer.
I use a butter knife and fill the pickles well. Wrap each pickle in plastic wrap and put back in the frig for 6-8 hours.
Slice the pickles and serve. Like i said..it is time consuming but well worth it. Once the pickles are stuffed they can stay in the frig wrapped for several weeks.

About this Recipe

Course/Dish: Vegetable Appetizers