Bacon-Wrapped Pickles Appetizer (Print)

Savory dill pickles wrapped in bacon and baked until crispy. A simple, crowd-pleasing appetizer ready in 30 minutes.

# What you'll 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 (200°C). 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 Tips:

01 -
  • Only two ingredients stand between you and the most addictive party snack youve ever made.
  • The bacon fat seeps into the pickle brine and creates this salty-sweet magic that nobody can figure out.
  • They disappear so fast youll wish you doubled the batch every single time.
02 -
  • If you skip the drying step, the bacon will never get crispy no matter how long you bake them.
  • Thick-cut bacon sounds like a good idea until youre waiting 35 minutes and your pickles are turning to mush.
  • Let them cool for at least two minutes or the first bite will scald the roof of your mouth and ruin the whole experience.
03 -
  • Bake them on a wire rack instead of parchment so the fat drips away and the bacon crisps evenly on all sides.
  • If your bacon is short, wrap it diagonally in a spiral instead of straight across to cover more surface area.
  • Always make more than you think you need because these vanish faster than any appetizer Ive ever served.
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