Bacon-Wrapped Pickles (Printable)

Savory dill pickles wrapped in smoky bacon and baked until crispy. A tangy, satisfying appetizer that's ready in just 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. 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 -
  • They're ready in 30 minutes flat, which means you can pull them together while your oven preheats for the main dish.
  • That salty-tangy-smoky combo hits in a way that makes people ask for the recipe before they've even finished chewing.
  • Gluten-free and low-carb, so they work for almost any diet without tasting like a compromise.
02 -
  • Wet pickles lead to steamed bacon, not crispy bacon—this is the one mistake that changes everything, so take the drying seriously.
  • If your bacon looks done but feels floppy, give it another minute or two; it'll crisp up more as it cools, and there's no such thing as too crispy here.
03 -
  • A wire rack instead of parchment paper gives you the crispiest bacon because the heat circulates completely underneath.
  • Don't skip the drying step—this is what separates crispy from disappointing, and it takes less than a minute per pickle.
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