Dad used to make these for us on warm weekend afternoons. Just 3 ingredients. A perfectly salty, crunchy snack that everyone fights over.
Variations & Tips
You can adjust this simple 3-ingredient base in a few small ways without adding new ingredients. Use different styles of dill pickles to change the flavor and texture: classic dill spears for a familiar crunch, extra-garlic dills for more punch, or spicy dill pickles for a little heat. If your pickles are very large, cut them into smaller chunks so each piece gets a good bacon-to-pickle ratio and crisps well. For even more browning, bake the bites directly on a wire rack set over the foil-lined tray so the bacon fat can drip away and hot air can circulate. If you prefer chewier bacon, pull the tray a few minutes earlier; for shatteringly crisp bacon, go right up to the edge of deep golden brown, but not dark brown or black. Food safety tips: Use clean hands and utensils when handling the bacon and pickles, and keep raw bacon separate from ready-to-eat foods. Make sure the bacon is cooked through until no raw or translucent sections remain. Let the bites cool briefly so the hot bacon fat doesn’t burn your mouth. Discard any leftover bacon fat on the foil carefully once it has cooled slightly, and do not pour it directly down the drain. Leftover bites should be cooled, then refrigerated within 2 hours and reheated in a hot oven or air fryer to re-crisp before serving.
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