Sometimes you come across recipes that are so strange that we have to try them. These bacon-wrapped pickles were on our list a long time, and there was football on tv, so this was an excellent opportunity to make them.
This snack is a perfect combination of the fresh sour pickle with salty bacon. We made a simple rub with black pepper and a nice dill sauce that makes it a flavour bomb.
We bought a jar of pickle party sticks. You can also buy whole pickles and cut them into quarters. After that, it’s just a matter of wrapping bacon around it. We use thinly sliced bacon.
Too thick a layer of bacon takes too long to cook, and then the pickle dries out and burns at the edges. We’ve already had that experience, so you don’t have to.
The rub we used has a fair amount of black pepper. We love black pepper, so we sprinkle a good amount on the bacon. You can use less, of course.
We cook the pickles indirectly at 220 degrees Celsius (428F). On the Weber Genesis II, we have a warming rack that is about 20 cm above the grates. This way, you have enough distance from the direct heat and a little radiant heat from the lid. In this case, this is the ideal place to cook these pickles.
An additional advantage is that you can use the regular grates for cooking something else. This way, you can serve the pickles as an appetizer while the next course is on the way. You’ll never run out of space on the Weber Genesis II EX-315.
When the pickles are cooking, you can make the dill sauce. You may only have 10 minutes, so it might be more convenient to make the sauce earlier. That can be done up to a day earlier. Just put it in the fridge, and then you don’t have to worry about it anymore.
These are the bacon-wrapped pickles. A bit strange but really tasty. If you are going to make them let us know in the comments below. Or better! Take a photo and post it on Instagram. Tag @bbq.heroes so we can see what you made.
- Pickles party sticks
- thinly sliced bacon
For the dry rub
- 2 tsp black pepper
- 1 tsp onion granulate
- ½ tsp garlic granulate
- ½ tsp coarse salt
For the dill mayonnaise
- 150 grams mayonnaise
- Zest and juice of half a lemon
- 1 tbsp chopped fresh dill
- 1 garlic clove crushed
- A few good shots of Tabasco
- Mix the dill sauce an hour to a day before you cook the pickles.
- Wrap the party sticks with the bacon
- Mix the dry rub and sprinkle a little over each wrapped pickle.
- Cook the wrapped pickles at 220°C (428F) until the bacon is golden brown.
- Let the pickles cool slightly and serve with the dill mayonnaise.