Save My friend Sarah brought these to a Super Bowl party last year, and I watched people devour an entire tray in under ten minutes. The contrast of tangy pickle against smoky bacon was such a simple idea that I immediately wondered why I hadn't thought of it myself. When she mentioned how easy they were to make, I demanded the recipe on the spot. Now they're my go-to when I need something that looks impressive but requires almost no skill, just good timing and a hot oven.
I made these last month when my brother said he'd "never eat a pickle wrapped in bacon" with absolute certainty. He ate four of them before the bacon had even fully cooled. Watching skeptics become converts is oddly satisfying, especially when you barely lifted a finger to make it happen.
Ingredients
- Large dill pickles (6 whole): Bigger pickles hold up better to the high heat and give you more substance to wrap—spears fall apart and get lost in the bacon.
- Bacon slices (12 regular cut): Regular thickness crisps up perfectly in 20 minutes; thick-cut bacon stays chewy in the middle and throws off your timing.
- Black pepper (1/2 teaspoon): A light sprinkle adds complexity without overpowering the natural brine flavors.
- Smoked paprika (1/4 teaspoon): Optional but worth it—it echoes the smoke from the bacon and adds visual warmth.
Instructions
- Get your oven ready:
- Heat your oven to 400°F and line a baking sheet with parchment paper or a wire rack. The rack is better if you have one because the heat circulates underneath and the bacon gets crispier all around.
- Dry those pickles:
- Pat each pickle with paper towels like you're preparing them for surgery. Any moisture clings to the pickle and keeps the bacon from crisping, which is the whole point of this dish.
- Cut them in half:
- Slice each pickle lengthwise to create 12 long halves. A sharp knife makes this easy; a dull one will bruise the pickles and release juice you just dried off.
- Season if you're feeling fancy:
- Sprinkle a tiny pinch of black pepper and smoked paprika on each pickle half if you have them. This step is optional but makes you feel like you're doing something more than you actually are.
- Wrap with bacon:
- Take one slice of bacon and wrap it around each pickle half, letting the edges overlap slightly. If the bacon wants to unroll, use a toothpick to keep it in place—just remember to pull them out before serving.
- Arrange and bake:
- Place each wrapped pickle seam side down on the sheet and slide it into the oven for 18 to 22 minutes. You're looking for the bacon to turn deep golden and crispy at the edges; it'll continue crisping slightly as it cools.
Save My mom asked me to bring something to a potluck where everyone makes "real" dishes, and I almost didn't bring these because they felt too casual. Within 20 minutes they were completely gone, and three people asked for the recipe. It reminded me that sometimes the simplest things—the ones that feel too easy to be impressive—end up being exactly what people want.
Why Crispy Bacon Matters
The entire appeal of this recipe lives and dies with bacon texture. Chewy bacon wrapped around pickles is just a weird combination, but crispy bacon with tangy pickle creates this perfect little contrast that keeps you reaching for another. I learned this the hard way by underbaking them once, and trust me, that's not an experience you want to repeat.
Serving and Storage
Serve these warm or at room temperature with ranch or blue cheese dressing for dipping. They're best eaten the same day you make them while the bacon is still crispy, but they'll keep in an airtight container in the fridge for up to two days if somehow you have leftovers. Reheat them in a 350°F oven for about 5 minutes if they've lost their crunch.
Variations and Ideas
Once you nail the basic version, you can play around with additions that still feel true to the original. I've made them with a light brush of maple syrup before baking, and the sweet-salty thing is legitimately dangerous. Turkey bacon works if you're looking for something lighter, though it won't crisp up quite as dramatically. Different dipping sauces completely change the vibe—sriracha mayo, garlic aioli, or even a spicy mustard all give you a reason to make them again.
- Try a maple syrup brush before baking for sweet-salty complexity.
- Cream cheese spread on the pickle before wrapping adds richness and prevents sogginess.
- A tiny sprinkle of brown sugar and cayenne creates a sweet-spicy version that works surprisingly well.
Save There's something deeply satisfying about a recipe this simple that never fails to impress. Keep these in your back pocket for whenever you need to show up and look like you tried.
Recipe Questions
- → What type of pickles work best?
Whole dill pickles with a firm texture hold well when wrapped and baked, providing a crisp contrast to the bacon.
- → Can I use turkey bacon instead?
Yes, turkey bacon offers a lighter alternative that still crisps up nicely around the pickles.
- → How do I keep bacon from unraveling?
Secure bacon with toothpicks if needed and place seam side down on the baking sheet to maintain shape during cooking.
- → Are there seasoning options to enhance flavor?
Sprinkling black pepper and smoked paprika on pickle halves before wrapping adds subtle smoky and spicy notes.
- → What are good dip choices to serve alongside?
Ranch or blue cheese dressings complement the smoky, tangy flavors, adding a creamy element.
- → How long should I bake the wrapped pickles?
Bake at 400°F (200°C) for 18–22 minutes until bacon is golden and crispy.