Bacon Wrapped Pickles (Print View)

Smoky bacon wraps crisp dill pickles, baked to golden, perfect for flavorful snacks or gatherings.

# Components:

→ Main

01 - 6 large whole dill pickles
02 - 12 slices regular-cut bacon

→ Optional

03 - 1/2 teaspoon black pepper
04 - 1/4 teaspoon smoked paprika

# Directions:

01 - Set the oven to 400°F and prepare a baking sheet with parchment paper or a wire rack.
02 - Use paper towels to thoroughly pat the pickles dry, removing excess moisture.
03 - Cut each pickle lengthwise into halves to create 12 pieces.
04 - Optionally, sprinkle the pickle halves with black pepper and smoked paprika.
05 - Wrap each pickle half with a slice of bacon, overlapping edges slightly. Secure with toothpicks if necessary.
06 - Place bacon-wrapped pickles seam side down on the prepared baking sheet.
07 - Cook for 18 to 22 minutes until the bacon is golden and crisp.
08 - Remove from oven, let cool for 2 to 3 minutes, then remove toothpicks before serving.

# Expert Advice:

01 -
  • Crispy, smoky bacon balances the sharp tang of pickle in just three bites.
  • Takes 10 minutes to prep and impresses people like you spent an hour in the kitchen.
  • Naturally gluten-free and low-carb, so you can actually enjoy them guilt-free.
02 -
  • Do not skip the drying step—I learned this by making a soggy batch for my in-laws, and we all tasted the regret.
  • Wire racks beat parchment paper for this recipe because bacon fat drips away and the bottoms get genuinely crispy instead of steaming themselves.
03 -
  • Room-temperature pickles wrap more easily than cold ones—pull them from the jar 15 minutes before you start if you notice the bacon tearing.
  • The bacon is done when it's deep brown at the edges but still has slight give in the thickest part; it'll continue crisping as it cools.
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