Save My neighbor brought these to a backyard cookout last summer, and I watched them disappear in minutes. The salty crunch of bacon paired with that sharp pickle tang was so unexpected, I had to try making them myself. I burned the first batch because I used thick-cut bacon and didn't account for the extra cook time. Now I keep a jar of pickles in the fridge just in case someone stops by unannounced. They're ridiculously simple, but people always ask for the recipe.
I made these for a game day party once, and my friend's kid, who claimed to hate pickles, ate four before realizing what they were. His mom was stunned. I didn't say a word, just grinned and passed the tray around again. That's the magic of wrapping anything in bacon: it becomes irresistible. Even pickle skeptics come around once they taste that smoky, savory bite.
Ingredients
- 6 large dill pickles: Whole pickles work best because you control the size of each piece, and they hold up better under the bacon without getting soggy.
- 12 slices bacon: Regular-cut bacon crisps up faster and wraps more neatly than thick-cut, which can stay chewy in the center.
- 1/2 teaspoon black pepper: A light dusting adds a gentle heat that balances the tang without overpowering the pickle brine.
- 1/4 teaspoon smoked paprika: This optional spice deepens the smoky flavor and gives the bacon a subtle, campfire-like richness.
Instructions
- Preheat and Prep:
- Set your oven to 400°F and line a baking sheet with parchment paper or place a wire rack on top. The rack lets the bacon fat drip away, making everything crispier.
- Dry the Pickles:
- Pat each pickle dry with paper towels, pressing firmly to remove as much moisture as possible. Wet pickles will steam the bacon instead of crisping it.
- Slice in Half:
- Cut each pickle lengthwise down the middle to create two long halves. You'll end up with 12 pieces total, each one perfect for wrapping.
- Season (Optional):
- Sprinkle the cut sides lightly with black pepper and smoked paprika if you want extra flavor. Go easy, the bacon is already salty.
- Wrap with Bacon:
- Wind one slice of bacon around each pickle half, overlapping the edges slightly as you go. Tuck the end underneath or secure it with a toothpick if the bacon feels loose.
- Arrange on Sheet:
- Place each wrapped pickle seam side down on the prepared baking sheet, spacing them about an inch apart. This helps the bacon cook evenly on all sides.
- Bake Until Crispy:
- Slide the sheet into the oven and bake for 18 to 22 minutes, checking at the 18-minute mark. You want the bacon golden and crisp, not pale or floppy.
- Cool and Serve:
- Let the pickles rest for 2 to 3 minutes after pulling them out, then remove any toothpicks. Serve them warm while the bacon is still crackling.
Save The first time I served these at a potluck, someone asked if I'd opened a restaurant. I laughed and said no, just a pickle jar and a pack of bacon. That's when I realized the best recipes don't need to be complicated to feel special. Sometimes it's just about combining two things you love and letting the oven do the rest.
Flavor Variations You'll Want to Try
Brush the wrapped bacon lightly with maple syrup before baking for a sweet and salty glaze that caramelizes beautifully. If you want heat, sprinkle on cayenne pepper or drizzle with hot sauce halfway through cooking. I've also used turkey bacon when I needed a lighter option, and while it's not quite as rich, it still delivers that crispy, smoky bite. For a tangier twist, swap dill pickles for bread-and-butter pickles, though be ready for a sweeter finish.
Serving and Pairing Ideas
These are perfect alongside ranch or blue cheese dressing for dipping, and they pair beautifully with cold beer or iced tea. I've served them as an appetizer before grilled burgers, and they always set the tone for a casual, fun meal. They also work as a late-night snack when you're craving something salty and don't want to fuss. If you're feeding a crowd, double the batch because people will eat more than you expect.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to two days, though the bacon will soften as it sits. To reheat, spread them on a baking sheet and warm in a 375°F oven for about 8 minutes until the bacon crisps up again. Avoid the microwave, it turns the bacon chewy and the pickles limp. If you're making them ahead for a party, you can wrap the pickles in bacon and refrigerate them unbaked for up to 4 hours, then pop them in the oven right before guests arrive.
- Line your baking sheet with foil under the parchment for easier cleanup, bacon grease can be stubborn.
- If the bacon starts to unravel during baking, press it back gently with a spatula halfway through.
- Let the pickles come to room temperature before wrapping if they've been in the fridge, it helps the bacon cook more evenly.
Save These bacon-wrapped pickles have become my go-to when I need something fast, fun, and guaranteed to impress. Once you taste that first salty, tangy, crispy bite, you'll understand why they never last long.
Recipe FAQs
- → Can I prepare these ahead of time?
Yes, you can wrap the pickles with bacon up to 4 hours ahead. Store in the refrigerator and bake when ready to serve for best crispness.
- → Why is drying the pickles important?
Patting pickles dry removes excess moisture, allowing the bacon to crisp properly during baking instead of steaming.
- → What if my bacon isn't crispy enough?
Extend baking time by 2-3 minutes and ensure the oven is fully preheated. Thinner bacon crisps faster than thick-cut varieties.
- → Can I use bacon alternatives?
Absolutely. Turkey bacon, plant-based bacon, or prosciutto work well. Adjust cooking time slightly as different proteins crisp at varying rates.
- → What are good dipping sauce options?
Ranch dressing, blue cheese dip, sriracha mayo, or spicy mustard complement the tangy-smoky flavor profile beautifully.
- → How should I store leftovers?
Store in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F oven for 5 minutes to restore crispness.