Posted by / 10 September 2017 /

Bacon Wrapped Pickle Spears #SundaySupper

It's my favorite time of year, and a lot of it is due to the fact that it is college football season. Our family loves our Missouri Tigers and every year we look forward to cheering them on.  The season opener was this past weekend, and doesn't this look like a fun day?


We won 72-43 and broke a few school records in the process.  It was a great game to witness.  I am so looking forward to the next few games!

The Tigers came out with the Texas flag to show support!
Our greatest fun at these games is meeting up with friends and family for a tailgate and having some good times together. We try to match the food with the team (for example, we love to eat chicken when we played the Jawhawks) and then we love to try new recipes.

That's where these pickles came in.  I saw these passing by a tailgate last year and put them on my list to try. So here you go!


Bacon Wrapped Dill Pickles

12 pickle spears, about four inches in length
12 bacon slices (thin sliced works great!)
your favorite glaze (jelly, barbeque sauce, oil based salad dressings)

Preheat oven to 425.  Place nonstick foil on a baking sheet and set aside.  Remove the pickles from the jar and let rest on paper towels for a few minutes. You want them as dry as possible.  Wrap each pickle with a slice of bacon. I just tucked the ends under.  Set on the baking sheet and repeat until all pickles are covered. Bake for 10 minutes and check. Bacon should be crispy but if not, continue to bake. Turn once and bake for another 5 minutes or until bacon is crispy all over. Brush with glaze and bake for 2 minutes.  Drain on paper toweling.  Serve warm.

We loved these!  Dipped in the glazing sauce, the pickles were extra fine.  If you try them come back and let me know how you liked them.

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