Go Back
Print Recipe
No ratings yet

Grilled Pickles

Author: Gaby


  • 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 until cold or up to 5 days