Pin It The smell of bacon hitting a hot skillet still takes me back to Sunday mornings at my grandmother's house, but wrapping it around pickles was a game day discovery that changed everything. My brother brought these to a Super Bowl party years ago, and I've been making them ever since. The way the smoky, salty bacon mingles with that sharp dill tang is absolutely addictive. They disappear faster than I can plate them, and I've learned to always make double what I think I need.
Last summer, I made these for a backyard barbecue and watched my usually picky cousin hover around the platter until they were gone. There's something about the combination that just works on a primal level. Now they're my go-to whenever I need to bring something that guarantees compliments.
Ingredients
- 6 large dill pickles: Whole pickles work best here since you want that satisfying crunch in every bite. Pat them completely dry or the bacon will steam instead of crisp up.
- 12 slices bacon: Regular cut bacon wraps more easily than thick cut. If the slices seem too long, trim them slightly so they don't overwhelm the pickle.
- Black pepper and smoked paprika: These optional additions add a lovely depth that makes people wonder what your secret ingredient is.
Instructions
- Get everything ready:
- Preheat your oven to 400°F and line a baking sheet with parchment paper. A wire rack works even better if you have one, letting the bacon render its fat evenly.
- Prep the pickles:
- Cut each pickle in half lengthwise and pat them aggressively with paper towels until the surface feels dry to the touch. This step is worth the extra effort.
- Season if you like:
- Sprinkle the cut sides with pepper and smoked paprika, using a light hand so you don't mask the pickle flavor.
- Wrap them up:
- Stretch each bacon slice slightly and wrap it around a pickle half, overlapping the ends by about half an inch. Secure with a toothpick if the bacon wants to unravel.
- Bake to perfection:
- Arrange seam side down on your prepared baking sheet and bake for 18 to 22 minutes. The bacon should be deeply golden and crispy, with edges just starting to brown.
- Rest and serve:
- Let them cool for just a couple of minutes on the pan, then remove any toothpicks before serving warm.
Pin It My friend Sarah still talks about the time I served these alongside burgers, and honestly, they've become the requested appetizer for every gathering since. Something magical happens when the bacon fat renders into the pickle.
Making Ahead
You can wrap the pickles in bacon up to a day ahead and store them on a parchment lined tray in the refrigerator. Let them sit at room temperature for about 15 minutes before baking so they cook evenly.
Dipping Sauces
Ranch dressing is classic, but I've found that a spicy aioli or even plain Greek yogurt with fresh herbs works beautifully. The cool, creamy element balances the smokiness perfectly.
Serving Suggestions
These work beautifully as part of an appetizer spread or alongside burgers and sandwiches. I've even served them as a unexpected side with grilled chicken. The salty tang cuts through rich dishes beautifully.
- Make extra because people will eat more than you expect
- Have napkins ready, they're wonderfully messy
- Consider serving them right from the oven for maximum appeal
Pin It There's something deeply satisfying about food that's both indulgent and refreshing at the same time. These pickles hit that perfect balance every single time.
Recipe FAQs
- → Can I make these ahead of time?
You can wrap the pickles with bacon up to 4 hours in advance and refrigerate them. Bake just before serving for the best crispy texture and optimal flavor.
- → How do I keep the bacon crispy?
Pat the pickles completely dry before wrapping, as excess moisture prevents crisping. Placing them on a wire rack allows heat to circulate evenly, ensuring crispy bacon on all sides.
- → What dipping sauces pair well with these?
Ranch dressing, blue cheese dip, sriracha mayo, or honey mustard all complement the smoky-tangy flavor profile beautifully. Choose based on your preferred heat and richness level.
- → Can I use pickle spears instead of whole pickles?
Yes, but choose thick spears and ensure they're thoroughly dried. Thinner spears may become too soft during baking and won't provide the satisfying crunch contrast.
- → How should I store leftovers?
Store in an airtight container in the refrigerator for up to 2 days. Reheat in a 375°F oven for 5-7 minutes to restore crispiness. Avoid microwaving as it makes the bacon soggy.
- → Can I air fry these instead of baking?
Absolutely. Air fry at 400°F for 12-15 minutes, flipping halfway through. The air fryer produces exceptionally crispy bacon and works perfectly for smaller batches.