Bacon Wrapped Dill Pickles (Print Version)

Crispy dill pickles wrapped in smoky bacon, baked to golden perfection for a tangy appetizer.

# What You'll Need:

→ Main Components

01 - 6 large whole dill pickles
02 - 12 slices regular-cut bacon

→ Seasonings

03 - 1/2 teaspoon black pepper
04 - 1/4 teaspoon smoked paprika

# How to Make It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or place a wire rack on top.
02 - Thoroughly pat pickles dry with paper towels to remove surface moisture. Slice each pickle in half lengthwise to create 12 pieces.
03 - Lightly sprinkle pickle halves with black pepper and smoked paprika if desired for additional flavor depth.
04 - Wrap each pickle half with one slice of bacon, slightly overlapping the edges. Secure with a toothpick if the bacon doesn't stay in place.
05 - Place bacon-wrapped pickles seam side down on the prepared baking sheet, ensuring they are not touching for even cooking.
06 - Bake for 18-22 minutes until the bacon is golden brown and crispy, monitoring during the final minutes to prevent burning.
07 - Remove from oven and let cool for 2-3 minutes to allow the bacon to crisp further. Remove toothpicks before serving.

# Additional Tips::

01 -
  • The salty tang hits every craving in one bite
  • They disappear faster than you can make them
02 -
  • Soggy pickles make for soggy bacon, so drying them thoroughly is the most important step
  • The toothpicks are optional but save you from chasing unwrapped bacon around the baking sheet
03 -
  • Use a wire rack if you have one, because the bacon cooks more evenly without sitting in its own grease
  • Let the bacon-wrapped pickles rest for a few minutes before serving, because they continue crisping as they cool
Go Back