Save The kitchen was quiet that Sunday afternoon when I first wrapped bacon around pickles, skeptical but curious. My friend had raved about them for weeks, and I finally caved. The smell of sizzling bacon filling the house changed my mind completely. Sometimes the weirdest combinations become the ones you crave most.
I brought these to a Super Bowl party last winter, intending to share. By halftime, the platter was empty and people were asking for the recipe. Now they are my go to for anything involving gatherings or hungry friends.
Ingredients
- 6 large dill pickles: Whole pickles work best here, giving you enough surface area for the bacon to wrap around without slipping off during baking
- 12 slices bacon: Regular cut bacon crisps up beautifully, while thick cut takes too long to get that perfect crunch
- Black pepper and smoked paprika: These seasonings add depth without overwhelming the pickle flavor
Instructions
- Prepare your oven and pan:
- Preheat to 400°F and line a baking sheet with parchment paper or a wire rack for easy cleanup and better air circulation
- Dry the pickles thoroughly:
- Pat them completely dry with paper towels, since any moisture will prevent the bacon from crisping properly
- Slice and season:
- Cut each pickle lengthwise into halves and sprinkle with pepper and smoked paprika if you want extra flavor
- Wrap with bacon:
- Encircle each pickle half with a slice of bacon, overlapping slightly, and secure with toothpicks if needed
- Bake to perfection:
- Arrange seam side down and bake for 18 to 22 minutes until the bacon is golden and crispy all over
- Rest and serve:
- Let them cool for a couple of minutes before removing toothpicks and serving warm
Pin it My dad still talks about the first time he tried these, skeptical until he took that first crunchy bite. Now he requests them every time he visits, and I happily oblige.
Making Ahead
You can wrap the pickles in bacon and store them in the refrigerator up to a day ahead. Just bake them right before serving, because the texture is best when they are fresh from the oven.
Serving Suggestions
Ranch dressing is the classic pairing, but blue cheese adds a sharper contrast to the salty bacon. A side of extra pickles on the plate never hurts either.
Flavor Variations
Brush the bacon with maple syrup halfway through baking for a sweet and salty twist. Try sprinkling everything bagel seasoning on top before baking for extra crunch.
- Brushing with sriracha gives them a spicy kick
- A light dusting of garlic powder enhances the savory notes
- Turkey bacon works if you want something lighter
Pin it These are the kind of snacks that make people remember the night. Simple, salty, and impossible to stop eating.
Frequently Asked Questions
- → Should I use whole pickles or pickle spears?
Whole dill pickles work best because they provide a sturdy base for wrapping. Slice them lengthwise into halves before wrapping with bacon. Spears tend to be too thin and can become overly salty when wrapped.
- → Do I need to secure the bacon with toothpicks?
Toothpicks are optional but helpful if the bacon doesn't naturally overlap and stay in place. If using toothpicks, remember to remove them before serving to prevent any accidents.
- → Can I make these ahead of time?
You can prepare and wrap the pickles up to a day in advance, then store them covered in the refrigerator. Bake fresh when ready to serve for the crispiest results. Reheating can make the bacon less crispy.
- → What dipping sauces work well?
Ranch dressing and blue cheese dressing are classic choices that complement the tangy pickles and salty bacon. Other options include honey mustard, spicy aioli, or a sour cream-based dip with fresh herbs.
- → Can I cook these on the grill instead?
Yes, grilling works well. Preheat grill to medium heat, wrap pickles in bacon, and cook for 12-15 minutes, turning occasionally until bacon is crispy. Use a grill basket or foil to prevent them from falling through grates.
- → How do I prevent soggy pickles?
Pat pickles thoroughly dry with paper towels before wrapping. This removes excess moisture and helps the bacon crisp up properly. Using a wire rack instead of parchment paper also allows air circulation for better crisping.