Aunt Sue always kept a batch of these hidden for herself. Just 2 ingredients for a salty, crispy treat that tastes better than takeout.

For extra heat, wrap a small pickled jalapeño slice under the bacon with the pickle spear or use spicy dill pickles. If you prefer a sweeter contrast (and don’t mind a few more carbs), choose bread-and-butter pickles instead of dill. To make these in an air fryer, arrange the wrapped pickles in a single layer in the basket and cook at 380°F (193°C) for 10–15 minutes, checking often toward the end so the bacon doesn’t burn. You can also cut the wrapped pickles into bite-size pieces with kitchen scissors after cooking for a more appetizer-style look. Food safety tips: Always start with fully cooked, ready-to-eat pickles from a sealed jar, and keep them refrigerated until you’re ready to wrap. Handle raw bacon with clean hands, and wash your hands, knives, and cutting boards thoroughly after contact. Make sure the bacon is cooked until the fat is rendered and the meat is no longer soft or rubbery—undercooked bacon can carry bacteria and parasites. Store leftovers in the refrigerator within 2 hours of cooking in a covered container, and reheat to a hot, steaming temperature before eating.