Bacon-Wrapped Pickles (Printable)

Savory dill pickles wrapped in bacon and baked until crispy. A quick, easy appetizer ideal for parties and gatherings.

# What You Need:

→ Main

01 - 6 large dill pickles, whole
02 - 12 slices bacon

→ Optional Seasonings

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

# How-To Steps:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or position a wire rack on top.
02 - Pat pickles dry thoroughly with paper towels to remove excess surface moisture.
03 - Slice each pickle in half lengthwise to create 12 halves.
04 - Lightly sprinkle pickle halves with black pepper and smoked paprika if using optional seasonings.
05 - Wrap each pickle half with one bacon slice, overlapping edges slightly. Secure with toothpick if needed.
06 - Place bacon-wrapped pickles seam side down on prepared baking sheet in single layer.
07 - Bake for 18 to 22 minutes until bacon reaches golden brown and crispy texture.
08 - Remove from oven and cool for 2 to 3 minutes. Remove toothpicks before serving.

# Expert Advice:

01 -
  • Only two ingredients stand between you and the crispiest, saltiest snack you'll crave all week.
  • They bake hands-off in the oven, so you can prep other dishes or just relax with a drink.
  • The bacon fat seasons the pickles as they cook, creating a flavor you can't replicate any other way.
  • They're naturally gluten-free and low-carb, so nearly everyone at the table can enjoy them.
02 -
  • Drying the pickles is not optional, I skipped it once and ended up with soggy, rubbery bacon that never crisped.
  • Regular-cut bacon is the key, thick-cut takes too long and the pickles can start to shrivel before the bacon is done.
  • If the bacon isn't crisping after 20 minutes, switch your oven to broil for the last 2 minutes, but watch it like a hawk.
03 -
  • Use a wire rack on your baking sheet so the bacon fat drips away and every side crisps perfectly without flipping.
  • Pat the pickles dry twice if they seem especially wet, moisture is the enemy of crispy bacon.
  • For a smoky kick without extra spices, use applewood or hickory-smoked bacon instead of regular.
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