Bacon Wrapped Dill Pickles (Printer View)

Crisp dill pickles wrapped in smoky bacon for a golden, tangy, and savory treat.

# What you'll need:

→ 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

# Method:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or place a wire rack on it.
02 - Pat the dill pickles thoroughly dry using paper towels to remove all excess moisture.
03 - Cut each pickle lengthwise in half to create 12 halves.
04 - Optional: Lightly sprinkle the pickle halves with black pepper and smoked paprika.
05 - Wrap each pickle half with one slice of bacon, overlapping edges slightly; secure with a toothpick if necessary.
06 - Place the bacon-wrapped pickles seam side down on the prepared baking sheet.
07 - Bake for 18 to 22 minutes or until the bacon is golden and crisp.
08 - Remove from oven and cool for 2 to 3 minutes. Remove toothpicks before serving.

# Expert Advice:

01 -
  • They're ready in thirty minutes flat, which means you can go from idea to impressive appetizer before anyone even arrives.
  • The contrast between the cool, briny pickle and hot, smoky bacon hits differently than anything else you'll snack on.
  • Gluten-free, low-carb, and honestly, almost too easy to make once you've done it once.
02 -
  • Wet pickles are your enemy here—the moisture will prevent the bacon from crisping, leaving you with chewy bacon instead of the crackling bite you're after.
  • Don't use thick-cut bacon unless you want to extend the baking time; it won't crisp properly alongside the quick-cooking pickles.
03 -
  • Use a wire rack instead of parchment paper if you can—it allows heat to circulate under the bacon and gives you crispier results on all sides.
  • If your bacon slips while wrapping, secure it with a toothpick right away; you'll barely notice it during eating, but it keeps everything in place while baking.
Return