Jarred Grilled Pickles

Course Main
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Author Based on a recipe from What's Gaby Cooking


  • 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


  • Drain the brine from the jar into a large bowl.
  • Remove the pickles and lay onto a few sheets of paper towels. Dab with the paper towels to dry as well as you can.
  • Transfer the pickles to another large bowl.
  • Add the onion and drizzle with the oil. Toss gently to coat.
  • Fire up your grill.
  • Place pickles and onions onto the grill and grill on all sides until you get grill marks.
  • Remove and let cool slightly before returning pickles to the jar.
  • Add the onions and the reserved brine.
  • Seal and refrigerate until ready to use within 5 days.