Jarred Grilled Pickles

Want to surprise everyone at your next picnic or get-together? Bring a jar of grilled pickles. Everyone will want to know how you did it. You don’t have to admit how easy it is. The pickles do get a little char flavor, but not much. They still taste like, well, dill pickles, but with just slightly less crunch. The grilled red onions do add a nice light onion flavor.
jarred-grilled-picklesThese jarred grilled pickles are good for 5 days. And don’t feel like you have to grill only spears. Sliced pickles or even whole pickles can be grilled just as well. If you don’t want to grill the pickles but still want a hint of grilled flavor, just grill some red onion and then add that to a jar of pickles and refrigerate overnight.

If that’s enough, try pickling hot dogs too. They’re definitely different. And good!

Jarred Grilled Pickles
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
  • 1 (26 ounce) jar dill pickle spears
  • 1 red onion, cut into 8 small wedges (you can keep the root end on to help keep the onion wedges together)
  • 1 tablespoon olive oil
  1. Drain the brine from the jar into a large bowl.
  2. Remove the pickles and lay onto a few sheets of paper towels. Dab with the paper towels to dry as well as you can.
  3. Transfer the pickles to another large bowl.
  4. Add the onion and drizzle with the oil. Toss gently to coat.
  5. Fire up your grill.
  6. Place pickles and onions onto the grill and grill on all sides until you get grill marks.
  7. Remove and let cool slightly before returning pickles to the jar.
  8. Add the onions and the reserved brine.
  9. Seal and refrigerate until ready to use within 5 days.


Nashville Hot Pickles

Ever since I made a crazy good batch of Nashville Hot Chicken I’ve been jonesin’ for that same great hot crunchy experience on other foods. Like fried pickles. Making these Nashville Hot Pickles was easy, and boy are they packed with a nice kick! I didn’t go the mild route with these, that’s for sure. And to make sure I kept the burn going I served the pickles with a habanero ranch sauce for dipping.

Nashville Hot PicklesYou’re going to see other great dishes like this one for Nashville Hot Pickles here on Life’s A Tomato. I love that great crunchy breading and that fiery hot seasoning. Next up? I’m thinking chicken fingers!

Nashville Hot Pickles
Recipe type: Appetizer
Cuisine: American
  • 16 ounce jar Dill pickle slices, drained, dabbed dry with a paper or kitchen towel
For the dip
  • 1 cup milk (or buttermilk)
  • 2 large eggs
  • 1 tablespoon Louisiana-style hot sauce
For the dredge
  • 2 cups all-purpose flour
  • 2 teaspoons Kosher salt
For frying
  • Vegetable oil
For the spicy coating
  • 1/3 cup hot frying oil
  • 1-3 tablespoons cayenne pepper (I used 2 and found the flavor to be perfect, and not too terribly hot)
  • 1 tablespoon light brown sugar
  • Kosher salt and freshly ground black pepper
  • 12 teaspoon paprika
  • 12 teaspoon garlic powder
For serving
  • Ranch dressing (I used a habanero ranch for extra kick)
For the dip
  1. Whisk together the milk, eggs and hot sauce in a pie pan or shallow bowl.
For the dredge
  1. Whisk together the flour and salt in a pie pan or shallow bowl.
For frying
  1. Heat a few inches of oil in a deep fryer or Dutch oven to 325 F.
  2. Working in batches, dredge the pickles in the flour. Shake off excess.
  3. Dip pickles into the milk mixture. Shake off the excess.
  4. Return the pickles to the flour and dredge again. Shake off excess.
  5. Transfer pickles to the hot oil and fry until golden brown, about 2 minutes.
  6. Place on a rack to cool and drain.
For the spicy coating
  1. When you're done frying the pickles, ladle 1/3 cup of the hot oil into a small sauce pan and whisk in the spicy coating ingredients.
  2. Brush mixture over the pickles. The more you brush on, the hotter it'll be.