I met Mrs. Della on a breezy autumn afternoon, right outside a church in a little farming town I’d stopped in during my fall road trip. She was tending a community smoker while her grandkids sold lemonade nearby.
The smell—smoky, savory, just a touch sweet—had me lingering. She laughed, handed me a warm bundle wrapped in wax paper, and said, “Give these a try, city girl.” Inside were smoked bacon-wrapped pickle crackers, and that first bite nearly stopped me in my tracks—crispy, salty, tangy, a hint of smoke and spice. She told me they were made for Sunday socials and always the first to vanish.
Weeks later, back in my own kitchen, I recreated them for a game night with my neighbors. They disappeared even faster than the wings. Since then, these little bites have made appearances at everything from potlucks to porch dinners. They may be humble, but they pack such bold, unexpected flavor. A touch nostalgic, a bit quirky, just like the woman who first introduced me to them.
Now, each time I make these, I think of Della’s wink and that smoky fall air. These crackers might be bite-sized, but they carry the spirit of gathering, sharing, and old-fashioned creativity. And goodness, they’re downright addictive.
Short Description
Smoked Bacon-Wrapped Pickle Crackers are bite-sized snacks featuring crispy bacon, tangy pickles, and buttery crackers, seasoned with BBQ rub and slow-smoked to perfection. A crowd-pleasing appetizer with bold flavor and irresistible crunch.
Key Ingredients
- 32 Ritz crackers
- 2 whole dill pickles, sliced into ¼-inch rounds
- 1 lb regular-cut bacon, cut in half
- BBQ seasoning or dry rub, your favorite blend
- ¼ cup ranch dressing
- ¼ cup buffalo sauce
Tools Needed
- Smoker (or grill with smoking capabilities)
- Wire rack
- Sharp knife
- Small mixing bowl
- Tongs
- Basting brush (optional)
- Foil-lined baking sheet (for easy cleanup)
Cooking Instructions
Step 1: Preheat the Smoker
Set your smoker to 225°F. If using wood chips, choose hickory or applewood for a balanced smoky flavor.
Step 2: Slice the Pickles
Slice whole dill pickles into ¼-inch thick rounds. Pat them dry with a paper towel to prevent sogginess.
Step 3: Build the Stacks
Place one pickle slice between two Ritz crackers to create a mini sandwich. Each one should be snug but not too tight.
Step 4: Wrap in Bacon
Wrap each cracker sandwich with half a slice of bacon, seam side down. Use a toothpick to secure, if needed.
Step 5: Season
Generously sprinkle each with your favorite BBQ rub or seasoning blend. This adds depth and that signature smoky bark.
Step 6: Smoke Low & Slow
Place the wrapped stacks on a wire rack, then set the rack into your preheated smoker. Smoke at 225°F for 30 minutes to infuse that rich smoky flavor.
Step 7: Crisp It Up
After 30 minutes, raise the smoker temperature to 400°F. Continue cooking for 5–8 minutes or until the bacon is beautifully crisp. Keep an eye on them, they go from perfect to overdone quickly.
Step 8: Rest and Dip
Remove from the smoker and let rest for 10 minutes. Meanwhile, mix ranch dressing and buffalo sauce in a small bowl for dipping. Serve warm.
Why You’ll Love This Recipe
Flavor Explosion: Tangy pickle, smoky bacon, buttery crackers, and creamy-spicy dip create a wild combo that just works.
Easy to Make: Minimal prep and a straightforward cooking process make this recipe beginner-friendly.
Party Perfect: Great finger food for BBQs, game days, or any gathering.
Customizable: Switch up the rubs, try spicy pickles, or add cheese for endless variations.
Crowd-Pleaser: Adults love the smoke and spice, while kids go nuts for the crunch.
Mistakes to Avoid & Solutions
Using Wet Pickles:
Problem: Pickles straight from the jar add too much moisture.
Solution: Pat them dry with paper towels before assembling. This helps the bacon crisp up better and prevents soggy crackers.
Skipping the Wire Rack:
Problem: Bacon may cook unevenly or stick to your tray.
Solution: Always cook on a wire rack so air circulates all around and keeps the bacon crispy.
Underseasoning:
Problem: Bacon adds salt, but you still need seasoning for complexity.
Solution: Don’t skimp on the BBQ rub, it brings in layers of flavor that tie everything together.
Cooking Too Fast:
Problem: Bacon burns before the inside is warm.
Solution: Stick to the two-step cooking method, slow smoke, then high heat to crisp.
Overcooking the Crackers:
Problem: Crackers can turn too hard or bitter if left too long on high heat.
Solution: Watch closely during the high-heat phase and remove as soon as the bacon is crisp.
Serving and Pairing Suggestions
Best As: An appetizer or fun snack board addition.
Pair With:
Cold beer, iced tea, or a smoky bourbon cocktail
Mac and cheese, grilled veggies, or baked beans on the side
A simple green salad for balance
Serving Style: Serve warm on a wooden board with dip in the center. Great for buffet-style spreads or backyard gatherings.
Storage and Reheating Tips
Storage:
Cool completely before storing.
Place in an airtight container, layered with parchment to avoid sticking.
Refrigerate for up to 3 days.
Reheating:
Oven: Bake at 350°F for 8–10 minutes until warm and crisp again.
Air Fryer: Reheat at 375°F for 3–5 minutes.
Avoid microwaving, it makes the crackers soggy and bacon chewy.
FAQs
1. Can I make these ahead of time?
Yes! You can assemble the crackers, wrap in bacon, and refrigerate up to 12 hours ahead. Smoke just before serving for best texture.
2. Can I cook them in the oven instead of a smoker?
Definitely. Bake at 375°F for 20 minutes, then broil for 2–3 minutes to crisp up the bacon.
3. What kind of pickles work best?
Dill pickles are traditional, but spicy or garlic pickles work great too. Avoid sweet pickles, they overpower the savory elements.
4. Can I use turkey bacon?
Yes, but it won’t crisp the same. Bake at 400°F and use a rack for best results.
5. How do I keep them warm for a party?
Place them on a warming tray or in a low oven (around 200°F) covered loosely with foil.
Tips & Tricks
Use a toothpick to secure the bacon seam if it starts to unravel.
Try crushed red pepper in the rub for extra heat.
Make extra dip and serve it with celery or chips alongside.
Don’t overcrowd the smoker, give each cracker room to crisp.
Let bacon cool slightly before biting, it’s molten hot inside!
Recipe Variations
Cheddar-Stuffed Version
Add a thin slice of sharp cheddar between the pickle and cracker before wrapping in bacon. Melted cheese adds a creamy richness.
Spicy Jalapeño Crunch
Use spicy pickles or tuck in a thin slice of fresh jalapeño before wrapping. Dust with cayenne-heavy dry rub.
Sweet Heat Version
Brush bacon with a touch of maple syrup before the final high-heat cook. Pairs well with smoky BBQ rub and tangy dip.
Garlic Lover’s Pick
Use garlic dill pickles, sprinkle crushed garlic into your rub, and serve with garlic aioli instead of ranch.
Final Thoughts
Last weekend, I made a double batch of these for a backyard movie night. The breeze carried the smoke through the neighborhood, and before the opening credits rolled, neighbors started trickling in—drawn by scent, not invitation. Someone brought homemade lemonade, another showed up with popcorn. But those little bacon-wrapped bites? Gone within minutes.
Sometimes, all it takes is a smoky snack, a familiar flavor with a twist, and a place to gather. I may be retired from teaching, but moments like these still teach me plenty, especially about how powerful simple food can be.
Simple Smoked Bacon-Wrapped Pickle Crackers
Print ThisIngredients
- 32 Ritz crackers
- 2 whole dill pickles, sliced into ¼-inch rounds
- 1 lb regular-cut bacon, cut in half
- BBQ seasoning or dry rub, your favorite blend
- ¼ cup ranch dressing
- ¼ cup buffalo sauce
Instructions
Step 1: Preheat Smoker
Set smoker to 225°F. Use hickory or applewood chips for balanced flavor.
Step 2: Slice Pickles
Cut pickles into ¼-inch rounds. Pat dry with paper towels.
Step 3: Stack
Sandwich a pickle slice between two Ritz crackers.
Step 4: Wrap in Bacon
Wrap each stack with half a bacon slice. Secure with a toothpick if needed.
Step 5: Season
Sprinkle with BBQ rub or seasoning of choice.
Step 6: Smoke
Place on a wire rack and smoke at 225°F for 30 minutes.
Step 7: Crisp
Increase temp to 400°F. Cook 5–8 minutes until bacon is crispy.
Step 8: Rest & Serve
Let rest 10 minutes. Mix ranch and buffalo sauce for dipping. Serve warm.
