Bacon-Wrapped Pickles (Printable Copy)

Crisp dill pickles wrapped in smoky bacon and baked until golden. A savory, tangy appetizer ideal for gatherings.

# What You 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:

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 Advice:

01 -
  • The perfect balance of smoky, salty, and tangy flavors.
  • Takes only 30 minutes from start to finish.
  • A great gluten-free and low-carb appetizer option.
02 -
  • Ensure the bacon is regular cut; thick-cut bacon may take too long to crisp up.
  • Place the pickles seam side down to keep the bacon from unrolling during baking.
  • Let the pickles rest for a few minutes after baking to allow the bacon to firm up.
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