Bacon-Wrapped Pickles (Printable)

Crisp dill pickles wrapped in smoky bacon and baked until golden. A savory, tangy appetizer that's perfect for entertaining.

# What You Need:

→ Main

01 - 6 large dill pickles (whole, not spears)
02 - 12 slices bacon (regular cut, not thick-cut)

→ Optional

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

# How To Make It:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or a wire rack.
02 - Pat the pickles dry thoroughly with paper towels to remove excess moisture.
03 - Slice each pickle in half lengthwise to yield 12 halves.
04 - If desired, sprinkle the pickle halves lightly with black pepper and smoked paprika.
05 - Wrap each pickle half with a slice of bacon, slightly overlapping the edges. If needed, secure the bacon with a toothpick.
06 - Arrange the bacon-wrapped pickles seam side down on the prepared baking sheet.
07 - Bake for 18–22 minutes, or until the bacon is golden brown and crispy.
08 - Remove from the oven and let cool for 2–3 minutes before serving. Remove toothpicks if used.

# Expert Hints:

01 -
  • It requires only two main ingredients and about five minutes of actual hands-on work.
  • The salty-smoky-tangy combination hits every craving at once and keeps people coming back.
  • They look impressive on a platter but are nearly impossible to mess up.
  • Theyre naturally gluten-free and low-carb, so they fit into almost any gathering without fuss.
02 -
  • If you skip drying the pickles, the bacon will steam and turn rubbery instead of crisping up properly.
  • Regular-cut bacon crisps faster and more evenly than thick-cut, which can leave you with undercooked fat or burnt edges.
  • Using a wire rack instead of parchment lets the fat drip away and gives you crispier bacon all around.
03 -
  • Pat the pickles completely dry with multiple paper towels to prevent the bacon from steaming instead of crisping.
  • Use a wire rack on your baking sheet so the fat drips away and the bacon gets crispy on all sides without flipping.
  • If the bacon isn't crisping fast enough, turn on the broiler for the last two minutes, but watch it closely so it doesn't burn.
Go Back