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5 from 1 vote

Grilled Pickles

Have you guys ever grilled pickles? What? Did some of you say no?! Well, today’s your day, because that is what’s going on in my kitchen right this very minute.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Condiment
Cuisine: American
Servings: 10 people
Author: Gaby Dalkin


  • 1-26 ounce jar Farmer’s Garden Kosher Dill Spears
  • 1 red onion
  • 1 tablespoon olive oil


  • Drain the jar of pickle and reserve the brine.
  • Lay the pickles on a paper towel lined baking sheet and pat off any excess moisture. Cut the red onion into wedges and remove the skin. Toss the pickles and onion with the olive oil.
  • Prepare and indoor or outdoor grill over medium high heat. Transfer the pickles and onions to the grill and grill for 3 to 4 minutes on each side until grill marks appear.
  • Remove once the grill marks appear on both sides and either serve immediately or pack them back into the jar and add the reserved brine.


Refrigerate for up to 5 days.


Calories: 26kcal | Carbohydrates: 2g | Protein: 0.5g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 596mg | Potassium: 99mg | Fiber: 1g | Sugar: 1g | Vitamin A: 135IU | Vitamin C: 2mg | Calcium: 42mg | Iron: 0.2mg