Save to Pinterest The first time I made these was on a rainy Sunday when I had way too many pickles from a farmers market impulse buy. My husband looked at me like I had lost my mind when I started wrapping them in bacon, but the smell that filled the kitchen changed his attitude pretty quickly.
Last New Years Eve I put out a platter thinking they would be a small starter. By midnight guests were hovering around the kitchen asking if I had more. Now they are requested at every gathering.
Ingredients
- 6 large dill pickles: Whole pickles work best here because spears dry out too quickly in the hot oven
- 12 slices bacon: Regular cut bacon crisps up perfectly while thick cut stays too chewy
- 1/2 teaspoon black pepper: Adds a little warmth that plays nicely with the smoke
- 1/4 teaspoon smoked paprika: Deepens that campfire bacon flavor even more
Instructions
- Get your oven ready:
- Preheat to 400°F and line a baking sheet with parchment paper or set a wire rack inside for easier cleanup
- Dry those pickles:
- Pat each one thoroughly with paper towels because moisture is the enemy of crispy bacon
- Prep the pickles:
- Cut each pickle in half lengthwise so you end up with 12 pieces total
- Season if you want:
- Sprinkle the pickle halves lightly with pepper and smoked paprika for an extra flavor layer
- Wrap them up:
- Start at one end and wind the bacon around each pickle half with slight overlap, securing with a toothpick if it wants to unravel
- Arrange for baking:
- Place the wrapped pickles seam side down on your prepared baking sheet so the bacon stays put
- Bake until crispy:
- Cook for 18 to 22 minutes until the bacon is golden brown and crispy to your liking
- Let them rest:
- Cool for a few minutes and remove toothpicks before serving
Save to Pinterest My neighbor smelled these baking and actually knocked on my door to ask what I was making. Now we do bacon pickle bake offs whenever football season starts.
Making Them Your Own
A light brush of maple syrup halfway through baking gives you that sweet salty magic. You can also try brown sugar sprinkled over the bacon before it goes into the oven.
Serving Ideas
Ranch dressing and blue cheese both make excellent dipping sauces. I have also seen people serve them with a spicy aioli or plain mustard depending on preference.
Make Ahead Tips
You can wrap all the pickles in bacon the day before and store them on a parchment lined tray in the refrigerator. Just bring them to room temperature for about 20 minutes before baking so they cook evenly.
- Turkey bacon works if you want something lighter but watch it closely as it cooks faster
- Leftovers can be reheated in a 350°F oven for about 5 minutes
- These freeze beautifully before baking so double the batch
Save to Pinterest These little packages of salty tangy joy might just become your new go to appetizer.
Common Questions
- → How do I keep the bacon from falling off during baking?
Pat the pickles thoroughly dry with paper towels before wrapping to remove excess moisture. You can also secure the bacon with toothpicks, placing them seam-side down on the baking sheet helps too.
- → Can I make these ahead of time?
Yes, assemble the bacon-wrapped pickles up to 24 hours in advance and store them covered in the refrigerator. Bake just before serving for the crispiest results.
- → What dipping sauces work best?
Ranch dressing and blue cheese dip are classic choices that complement the tangy pickles and smoky bacon. You could also try honey mustard, spicy aioli, or a creamy garlic sauce.
- → Can I air fry these instead of baking?
Absolutely. Cook them at 375°F for 10-12 minutes, flipping halfway through. The air fryer creates extra crispy bacon while keeping the pickles crunchy.
- → What type of pickles work best?
Whole dill pickles (not spears or chips) work best because they hold their shape during baking. Look for pickles with a firm crunch and robust dill flavor for the tastiest results.
- → How do I know when they're done?
The bacon should be golden brown and crispy with cooked-through edges, typically after 18-22 minutes in a 400°F oven. Let them rest for a few minutes before serving to allow the bacon to crisp up further.