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Spicy, tangy dill pickles wrapped in peppered jerky and baked until sticky and irresistible.
Print Recipe
Course: Appetizer
Cuisine: Southern
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 24 spears dill pickle spears, drained and dried
  • 12 oz peppered beef jerky strips
  • 1/2 cup brown sugar (optional)
  • 1 tsp crushed red pepper (optional)

Equipment

  • baking sheet
  • Parchment paper or foil
  • oven

Method
 

  1. Preheat oven to 400°F and line a baking sheet with foil or parchment.
  2. Pat pickle spears completely dry with paper towels.
  3. Wrap each pickle spear with a strip of jerky and place seam-side down on the baking sheet.
  4. Sprinkle brown sugar and optional spices evenly over the wrapped pickles.
  5. Bake for 20–25 minutes until caramelized and sizzling.

Nutrition

Calories: 210kcalCarbohydrates: 14gProtein: 9gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 25mgSodium: 980mgPotassium: 180mgFiber: 1gSugar: 10gVitamin A: 2IUVitamin C: 4mgCalcium: 6mgIron: 8mg

Notes

Dry pickles thoroughly before wrapping for best texture.

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