Bacon Wrapped Pickles Snack (Print Version)

Crisp dill pickles wrapped in smoky bacon, baked golden brown for a tangy, flavorful bite.

# What You’ll Need:

→ Main

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

→ Optional

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

# How to Make It:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or place a wire rack on it.
02 - Pat the pickles dry thoroughly with paper towels to remove excess moisture.
03 - Cut each pickle in half lengthwise to produce 12 halves.
04 - Optionally, 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. Secure with a toothpick if required.
06 - Place the bacon-wrapped pickles seam side down on the prepared baking sheet.
07 - Bake for 18 to 22 minutes, or until the bacon is golden brown and crispy.
08 - Let cool for 2 to 3 minutes before serving. Remove toothpicks if used.

# Additional Tips::

01 -
  • They're crispy, salty, and tangy all at once—a flavor combination that somehow always catches people off guard.
  • Literally no skill required, which means even if you're nervous about cooking, this will turn out golden and impressive.
  • Low-carb and gluten-free without tasting like a compromise, making them perfect for almost any crowd.
02 -
  • Drying the pickles is non-negotiable—moisture is bacon's enemy, and wet pickles steam instead of crisp, which defeats the whole purpose.
  • Don't skip the parchment paper or wire rack because bacon fat pools, and without proper drainage your bottoms will be greasy instead of crispy.
03 -
  • A wire rack over your baking sheet gives you the crispiest results because the bacon fat drips away instead of pooling.
  • If your toothpicks start to char, soak them in water for five minutes before using, and you can remove them the moment the bacon sets.
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