Save My sister showed up to book club with a platter of these, and I swear the conversation stopped mid-sentence. The salty crunch of bacon meeting the sharp tang of pickle was so unexpected that I ate four before I even sat down. She refused to share the recipe until I promised to host the next meeting, and honestly, it was worth it.
I brought these to a potluck once and watched a guy who claimed he hated pickles eat six of them without realizing what he was eating. When someone finally told him, he just shrugged and grabbed two more. That moment taught me that bacon has the power to convert even the most devoted pickle skeptics.
Ingredients
- Large dill pickles: Go for the whole ones, not spears, because you need that sturdy structure to hold up under the bacon without getting soggy.
- Bacon slices: Regular cut works best here since thick-cut takes forever to crisp and can leave the pickles overcooked by the time the fat renders.
- Black pepper: Just a whisper of it adds a little bite that plays beautifully with the smokiness.
- Smoked paprika: This is optional but it doubles down on that campfire flavor and makes people ask what your secret is.
Instructions
- Get your oven ready:
- Preheat to 400°F and line a baking sheet with parchment or set a wire rack on top. The rack lets the bacon crisp on all sides, but parchment works fine if thats what you have.
- Dry those pickles:
- Press them hard with paper towels until theyre almost squeaky. Any moisture left behind will steam the bacon instead of crisping it, and nobody wants sad, floppy bacon.
- Slice them down the middle:
- Cut each pickle lengthwise so you end up with 12 long halves. Try to keep them even so the bacon wraps uniformly.
- Season if you like:
- A light dusting of black pepper and smoked paprika takes these up a notch. Dont go heavy or it clumps.
- Wrap each piece:
- Wind a bacon slice around each pickle half with a slight overlap, tucking the end underneath. Use a toothpick only if your bacon is being stubborn.
- Arrange them carefully:
- Lay them seam side down on your sheet so the bacon stays put. Give them a little space so the heat circulates.
- Bake until golden:
- Slide them into the oven for 18 to 22 minutes, watching for that deep amber crisp. The bacon should be fully rendered and the edges just starting to brown.
- Cool briefly:
- Let them rest for a couple of minutes so you dont burn your mouth. Pull out any toothpicks before serving.
Save The first time I made these for a Super Bowl party, I set them on the counter and turned around to grab drinks. When I came back 90 seconds later, the plate was empty and three people were arguing over who ate the last one. I realized then that Id accidentally made the kind of recipe that starts friendly competitions.
Serving Suggestions
These are perfect on their own, but a little bowl of ranch or blue cheese dressing on the side turns them into something people will talk about for weeks. I also like to set out a dish of spicy honey for anyone who wants to add a sweet heat situation. They work as a passed appetizer, a snack spread centerpiece, or even a weird but wonderful breakfast side if youre feeling adventurous.
Make Ahead and Storage
You can wrap the pickles a few hours ahead and keep them covered in the fridge until youre ready to bake. They lose their crispness if you try to reheat them, so I recommend baking right before serving. If you somehow have leftovers, they keep in an airtight container for a day, but honestly, Ive never had that problem.
Variations to Try
Brush the bacon with a thin coat of maple syrup before baking for a sweet and salty glaze that caramelizes beautifully. Swap in turkey bacon if you want something lighter, though it wont render quite as much flavorful fat. You can also use pepper jack cheese stuffed pickles if you want to go full indulgent.
- Try a drizzle of hot honey right when they come out of the oven for a sticky kick.
- Sprinkle everything bagel seasoning on top before baking for an unexpected twist.
- Use bread and butter pickles instead of dill if you want a sweeter, less tangy bite.
Save Once you pull these out of the oven and hear that first crunch, youll understand why people lose their minds over something so simple. Make them once and theyll become your secret weapon at every gathering.
Recipe Q&A
- → Can I prepare these ahead of time?
Yes, you can assemble them several hours in advance and refrigerate until ready to bake. Add a few extra minutes to the cooking time if baking from cold.
- → What dipping sauces pair well with bacon-wrapped pickles?
Ranch dressing, blue cheese dip, and sour cream-based sauces complement the savory and tangy flavors beautifully. Spicy sriracha mayo works wonderfully too.
- → How do I prevent the bacon from sticking?
Pattry the pickles completely dry before wrapping and arrange them seam-side down on parchment paper or a wire rack for air circulation during baking.
- → Can I use pickle spears instead of whole pickles?
Absolutely. Pickle spears work great and may require slightly less cooking time since they're thinner. Check for doneness at 15 minutes.
- → How should I store leftovers?
Store cooled bacon-wrapped pickles in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5 minutes to restore crispness.
- → What makes the bacon crispy instead of chewy?
Baking at 400°F renders the fat properly while the dry pickle surface helps create crispness. Ensure pickles are thoroughly dried before wrapping.