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Bacon wrapped pickles on a serving plate with fresh dill garnish.
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Bacon Wrapped Dill Pickles

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!
Course Appetizer
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 servings
Calories 225kcal
Author Slow The Cook Down

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!

Nutrition

Calories: 225kcal | Carbohydrates: 4g | Protein: 7g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 33mg | Sodium: 1549mg | Potassium: 267mg | Fiber: 2g | Sugar: 2g | Vitamin A: 295IU | Vitamin C: 3mg | Calcium: 84mg | Iron: 1mg