Bacon Wrapped Dill Pickles (Printable view)

Crisp dill pickles wrapped in smoky bacon, baked until golden and crunchy.

# What You Need:

→ Main

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

→ Optional Seasonings

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

# How To Make:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or place a wire rack on top.
02 - Thoroughly pat the pickles dry with paper towels to remove excess moisture. Slice each pickle in half lengthwise to create 12 halves.
03 - Lightly sprinkle the pickle halves with black pepper and smoked paprika if using.
04 - Wrap each pickle half with a slice of bacon, slightly overlapping the edges. Secure with a toothpick if needed to hold the bacon in place.
05 - Place the bacon-wrapped pickles seam side down on the prepared baking sheet, leaving space between each piece.
06 - Bake for 18 to 22 minutes until the bacon is golden brown and crispy.
07 - Remove from the oven and let cool for 2 to 3 minutes before serving. Remove any toothpicks prior to serving.

# Expert Advice:

01 -
  • The salty crunch of bacon against cold crisp pickles creates this addictive hot cold contrast that keeps you reaching for just one more
  • They come together in minutes but look like you put actual thought into your party spread instead of just opening bags
02 -
  • Dry the pickles thoroughly or the bacon will never get properly crispy no matter how long you bake them
  • Let them rest for a few minutes after baking because the bacon needs time to set up and the inside stays hotter than you expect
03 -
  • Room temperature bacon wraps more easily than cold straight from the package bacon
  • Start checking at 18 minutes because oven temperatures vary and burnt bacon is sad bacon
Go Back