Pin It My friend Sarah brought these to a Super Bowl party years ago and I could not stop eating them. The salty crispness hitting that tangy pickle interior just works in ways that feel unfair to all other appetizers. Now they are the first thing I make whenever people come over because they disappear within minutes.
Last summer I made these for my dad who claims to hate pickles just to watch his face. He ate five and then refused to admit I was right about anything. Sometimes the best recipes are the ones that make people forget what they thought they knew about food.
Ingredients
- 6 large dill pickles: Whole pickles give you better structural integrity than spears and hold up to the bacon wrap without getting soggy
- 12 slices bacon: Regular cut bacon crisps up better than thick cut and renders enough fat to help cook the pickle underneath
- Black pepper: A light sprinkle adds a little warmth that cuts through the richness
- Smoked paprika: This enhances the smoky notes from the bacon and gives the finished pickles a beautiful deep color
Instructions
- Get your oven ready:
- Preheat to 400°F and line a baking sheet with parchment paper for easier cleanup
- Dry those pickles:
- Pat each pickle thoroughly with paper towels because moisture is the enemy of crispy bacon
- Prep the pickles:
- Cut each pickle in half lengthwise so you end up with 12 pieces total
- Season if you want:
- Sprinkle the cut sides lightly with pepper and smoked paprika for extra flavor depth
- Wrap them up:
- Stretch each bacon slice around a pickle half and secure with a toothpick if the bacon wants to unravel
- Arrange for success:
- Place all the wrapped pickles seam side down on your prepared baking sheet so they stay wrapped while cooking
- Bake until crispy:
- Cook for 18 to 22 minutes until the bacon is golden and crispy to your liking
- Let them rest:
- Cool for a few minutes before serving and pull out any toothpicks
Pin It My brother-in-law stood by the platter at our last family gathering and pretended to help cook but really just ate them as they came out of the oven. They are somehow better when stolen hot off the pan.
Making Them Ahead
You can wrap all the pickles in bacon the night before and keep them covered in the refrigerator. Let them sit at room temperature for about 20 minutes before baking so they cook evenly.
Serving Suggestions
A cool creamy dip creates the perfect contrast to these warm salty bites. Ranch is classic but blue cheese dressing adds a sharp tang that really plays well with the pickle flavor.
Customization Ideas
Brush the bacon with maple syrup during the last 5 minutes of baking for a sweet and salty variation. Try turkey bacon if you want something lighter or wrap sweet pickle chips for a completely different flavor profile.
- Sprinkle everything bagel seasoning over the bacon before baking
- Try pepper jack cheese slices inside the bacon wrap for extra melt
- Swap dill pickles for bread and butter pickles if you prefer sweetness
Pin It These never last long enough to worry about leftovers but if you somehow have extras they reheat surprisingly well in a 350°F oven for about 5 minutes.
Recipe FAQs
- → Should pickles be patted dry before wrapping?
Yes, thoroughly patting the pickles dry with paper towels is essential. Excess moisture prevents the bacon from crisping properly and can make the final texture soggy rather than crunchy.
- → Can I use thick-cut bacon?
Regular-cut bacon works best for this preparation. Thick-cut bacon takes longer to crisp and may not cook through completely before the pickles become too soft. If you only have thick-cut, consider extending the baking time by 5-8 minutes.
- → Do I need toothpicks to secure the bacon?
Toothpicks are optional but helpful, especially if your bacon slices are on the smaller side or don't naturally stay overlapped around the pickles. If using, remember to remove them before serving.
- → What's the best way to reheat leftovers?
Reheat in a 375°F oven for 8-10 minutes to restore crispiness. The microwave will make the bacon chewy rather than crispy, so it's not recommended. Leftovers store well in the refrigerator for up to 3 days.
- → Can I make these ahead of time?
You can assemble the bacon-wrapped pickles up to a day in advance and store them covered in the refrigerator. Bake just before serving for the best texture. Alternatively, bake them completely and reheat at 375°F for 5-8 minutes before serving.
- → What dipping sauces work well?
Ranch dressing and blue cheese are classic choices that complement the tangy pickle and smoky bacon flavors. Other options include honey mustard, spicy mayo, or a creamy garlic dip for variety.