Quite possibly the best ever appetizer! These bacon wrapped dill pickles are salty, crunchy and crispy, and I dare you to stop at one! Serve with lashings of ranch for dipping!
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Two of my favorite foods, together at last! Super simple and easy to make, this crowd pleasing appetizer is a must try!
Dill pickles are wrapped with smoky bacon and then cooked in the oven - it really is that straight forward to make these most delicious treats! Great for any time you are entertaining, and more than perfect for game day!
The salty bacon balances so well with the acidity, and the pickles retain their crunchy texture and stay nice and juicy.
Give these a go, thank me later!
Be sure to try my Deep Fried Pickles too!
Why you will love this recipe!
- Two ingredients: Just two basic ingredients are needed, so you have no excuses!
- Crowd pleaser: Pop a plate of these in the middle of a table and watch them disappear in minutes!
- Make ahead: Prep these beauties ahead of time and just pop them in the oven when you are ready to serve.
- Dietary info: These bacon wrapped dill pickles are gluten-free, dairy-free, keto friendly and low carb.
Ingredients
- Bacon: Use a thin cut bacon so that it crisps up nicely. I like to use a smoky bacon for extra flavor.
- Pickles: I like to use whole dill pickles for this recipe.
How to make bacon wrapped pickles
Be sure to scroll down for the full recipe!
- Cut the pickles and bacon (photo 1).
- Wrap the pickles in the bacon and place on a baking sheet (photo 2).
- Cook til the bacon is crispy (photo 3).
Recipe Variations
You can use other favors of pickles for this recipe, sweet, or those with extra garlic. If you like a sweet and salty bite, sprinkle a little sugar on the pickles before wrapping with the bacon.
I prefer to cut the strips of bacon in half, but if you want to wrap a whole strip of bacon around each pickle half, then I certainly won't stop you!
Serving Suggestions
I like to serve these with a classic ranch dressing for dipping, and a sprinkle of fresh dill. I like to use a creamy dip to balance out the acidity, these homemade dips will all work great:
Make Ahead and Storage
You can wrap the pickles in the bacon a day ahead of time and keep them covered in the fridge. Let them come up to room temperature before cooking in the oven.
For best results, serve as soon as they are cooked so that the bacon is crispy.
Frequently Asked Questions
Yes! These come out great in the air fryer. Cook them at 400F / 200c for around 15 minutes til the bacon is crispy.
Sure! Skip cutting the pickles in half and simply wrap the bacon around pre-cut spears.
If you love pickles, and you love bacon, then you've got to try this deliciously easy 2 ingredient recipe! I promise that you won't be able to stop eating them!
Recipe Notes and Tips
- If your pickles are particularly large, you may want to cut them into quarters, rather than halves.
- Pat the pickles with kitchen paper before wrapping them with the bacon. This helps to remove excess moisture and your pickles won't get soggy.
- Gently stretch the bacon with your fingers as you wrap the pickles.
- Cook in a fully preheated oven so that the bacon gets crispy.
- Let the pickles sit for a couple of minutes when they come out of the oven, as the juices will be VERY hot!
More Delicious Appetizers to Try!
- Air Fryer Breaded Mozzarella Balls
- Bacon Wrapped Stuffed Mushrooms
- Sweet Jalapeno Poppers
- Pull Apart Pizza Bread
Bacon Wrapped Dill Pickles
Ingredients
- 1 litre whole dill pickles (about 9 pickles)
- 9 slices thin smoky bacon
To serve (optional)
- ranch dip and fresh dill
Instructions
- Preheat the oven to 400F / 200c.
- Drain the pickles and cut them in half lengthways. Pat gently with kitchen paper to remove the excess moisture.
- Cut the bacon in half widthways.
- Wrap each pickle half with a strip of bacon. Gently pull and tease the bacon to stretch it as you go.
- Lay the wrapped pickles on a foil lined baking sheet.
- Place the pickles in the preheated oven for 20 minutes til the bacon is cooked and crispy.
- Let sit for a few minutes before serving with a garnish of fresh dill and ranch for dipping.
Notes
-
- If your pickles are particularly large, you may want to cut them into quarters, rather than halves.
-
- Pat the pickles with kitchen paper before wrapping them with the bacon. This helps to remove excess moisture and your pickles won't get soggy.
-
- Gently stretch the bacon with your fingers as you wrap the pickles.
-
- Cook in a fully preheated oven so that the bacon gets crispy.
-
- Let the pickles sit for a couple of minutes when they come out of the oven, as the juices will be VERY hot!
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