Bacon Wrapped Pickles

Bacon Wrapped Pickles are the ultimate low carb keto snack! Sour dill pickles wrapped in crispy smoky bacon are perfect dipped in a creamy ranch dip.

Bacon Wrapped Pickles

Whether you are on a low carb or Keto diet, or just simply love pickles and bacon, these bacon wrapped pickles will be your new favorite snack!

With just 2 ingredients, pickles and bacon, they are super easy to make.

Pickles are great on their own, but everything is better with bacon! I know I am not alone on this either. I love my Bacon Wrapped Lil Smokies and these Bacon Wrapped Chicken Bites

Grab a jar of dill pickle spears, or cut wedges from whole pickles and get wrapping! You can also use mini dill pickles and half a strip of bacon if you want them more bite-sized.

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Read my disclosure policy here.

Ingredients Needed

Pickles – Dill pickles or sour pickles are the best for this recipe. Bread and butter pickles tend to be a little too sweet for this.

Bacon – I like to use center cut for this recipe as it has the least amount of fat in each strip. Thick cut is not as easy to wrap around the spears and takes a lot longer to get crispy.

Ranch Dip – Use your favorite or make homemade ranch or buttermilk ranch!

For more insider tips & tricks, and a candid behind the scenes look follow me on social media! Check use out on Pinterest, Facebook, Instagram, & Twitter (yes, people still use Twitter, LOL!)

How to Make Bacon Wrapped Pickles

First: Preheat oven to 425F. Prepare a baking sheet with parchment paper or a wire rack.

Second: Pat the pickle spears dry with a paper towel.

Third: Wrap each spear with a strip of bacon. Secure with toothpick if needed. Place the pickles on a baking sheet.

Fourth: Bake 15-25 minutes depending on how crispy your like your bacon. Remove from the oven and enjoy warm!

For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.

What is the best bacon to use?

I like to use a center cut bacon as it cuts down on the amount of fat on each strip. Use your favorite but I would watch out for flavored bacon like applewood or cherrywood smoked.

A thick cut of bacon might be harder to wrap around the pickle spear and will definitely take longer to cook and make crispy.

Are these Keto friendly?

Totally! Just watch the sugar content on the pickles and bacon as they could be higher than you think.

Is ranch dressing Keto?

Most of the store bought versions are but just be sure to check labels or make your own from scratch.

Can I make these in the air fryer?

Yes, you can! Preheat the air fryer to 370F. Then air fry 10-15 minutes, flipping half way through.

Can I reheat them?

Crisp them back up in the oven or the air fryer for a few minutes.

What do I serve with these?

These make a great snack served alongside just about anything. I like to dip mine in ranch, bang bang sauce, or salsa!

Tapas Tips & Tricks

• preheat your oven while you are wrapping the pickles.
• really pat the pickles dry to keep the bacon from sliding off.
• use center cut bacon for leaner cuts of bacon.
• secure the bacon with a toothpick to keep it from curling up when baking.
• cook on a wire rack to get the bacon as crispy as possible.
• serve immediately so the bacon stays crispy.

If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!

This bacon wrapped pickles recipe is perfect for a keto snack or game day! Serve with your favorite dipping sauce and enjoy!

More Pickle Recipes

• Fried Pickle Dip Recipe
• Pickle Wrap Dip
• Pickle Roll Ups
• Air Fryer Fried Pickles
• Pickled Asparagus
• Pickled Red Onions

Here’s more Farmer’s Market Week Recipes

Breakfast Recipes

• Glazed Peach Scones by Our Good Life
• Peach Pancakes by Life Love and Good Food

Starters and Sauce Recipes

• Air Fried Zucchini Fries by West Via Midwest
• Chilled Cucumber Melon Soup by Cookaholic Wife
• Easy Refrigerator Dill Pickles by Cheese Curd In Paradise
• Raspberry Lemonade Limoncello Cocktail by Books n’ Cooks
• Strawberry Pesto Brie Bites by Kate’s Recipe Box
• Watermelon Rind Pickles by Palatable Pastime
• Zucchini Nachos by Magical Ingredients

Side Dishes Recipes

• Air Fryer Brussel Sprouts by Devour Dinner
• Diner-Style Breakfast Potatoes and Onions by Family Around the Table
• Honeyed Carrots with Citrus Basil Gremolata by Jolene’s Recipe Journal
• Southwestern Potato Salad by The Freshman Cook
• Twice Baked Potatoes by Hostess At Heart
• Zucchini Corn Fritter by The Fresh Cooky

Main Dish Recipes

• Eggplant and Chickpea Fritters w/ Herb Yogurt Sauce by Savory Moments
• Philly Style Pepper Steak by A Kitchen Hoor’s Adventures
• Sheet Pan Lemon Garlic Shrimp with Asparagus by Blogghetti
• Steak and Bell Pepper Salad by The Redhead Baker

Dessert Recipes

• Apple Squash Quick Bread by Hezzi-D’s Books and Cooks
• Corn Ice Cream by House of Nash Eats
• Homemade Peach Ice cream by SueBee Homemaker
• Peach Pie with Bourbon Caramel Sauce by Lemon Blossoms

©TakeTwoTapas.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.