Bacon Wrapped Pickles
User Reviews
5
Bacon Wrapped Pickles
Description
This recipe takes pickle spears and wraps each in a slice of bacon. Baking at a high temperature crisps the bacon while warming the pickle inside. The result is a smoky, salty outer layer surrounding the tangy, crunchy pickle center.
The pickles’ acidity cuts the richness of the bacon, creating balanced bites with a range of textures. Serving these with ranch dressing adds a creamy, herby element to complement the bacon’s saltiness and the pickle's sharpness.
These are ideal as finger food or party appetizers. They are best enjoyed fresh from the oven for optimal crispiness.
If you have leftovers, store them in an airtight container in the refrigerator for up to five days and reheat to restore crispness.
Ingredients
- 12 pickle spears
- 12 lices Bacon
- ½ cup ranch dressing
Instructions
- Preheat the oven to 425 degrees F.
- Wrap a slice of the bacon around each pickle spear and then place it on a baking sheet lined with foil or parchment paper.
- Bake for 20-30 minutes (flipping the pickles halfway) until the bacon is cooked through and crispy.
- Serve the pickles with the ranch dressing and enjoy!
Notes
- Best served fresh to maintain bacon crispness and pickle crunch.
- Store leftovers in an airtight container in the fridge for up to five days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 143 kcal
% Daily Value*
| Calories | 143kcal | 7% |
| Carbohydrates | 2g | 1% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 17mg | 6% |
| Sodium | 761mg | 32% |
| Potassium | 123mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 131IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 39mg | 4% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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