Wednesday, March 13, 2013

Grilled Sweet and SPICY Pickles

I have to admit, the first time I saw this recipe, I did a double take.  Grilled Pickles seemed a little wacky to me. But then I remembered that I love sweet, I love Spicy, I love pickles and I love my grill.  How can this not be a great combo?  I decided to give it a go and I'm glad that I did.  These things are perfect for munchin' on or great on a cuban sandwich.  The great part is you can make them as hot as you like.  I may have deviated from the original recipe a little. When I see any recipe that has red pepper flakes in it, my BBQ brain automatically triples the quantity and I have no way of fighting it.


  • 10 small cucumbers (Persian) cut in half or in pickle slices. Edges Trimmed.
  • 1 large Texas or Yellow Onion, peeled and cut into large chunks.
  • 6-8 sprigs of fresh Dill
  • 4 Garlic Cloves. (Peeled and chopped finely)
  • 3 tsp Red Pepper Flakes (If your like me and like heat, double this amount)

  • 1 3/4 Cups White Vinegar (Original recipe was less, but I found that I ran out of the juice)
  • 1 3/4 Cups Water
  • 1 1/2 Cups Sugar
  • 3 TBS Salt


  • Preheat Grill for direct grilling. 

  • In a saucepan, combine ingredients for Pickling Juice and cook over medium heat. You want to cook long enough to dissolve the sugar and salt. This takes about 5-7 minutes.  Remove from the heat and let cool slightly.

  • Grill your Onion wedges for about 10 minutes on direct heat. I like some char on my onions.  Toothpicks help hold things together.

  • Once these are done, it's time to do something that looks a little odd.  Throw on them pickle slices.  Get some char marks on each side.  I let it go about 3-4 minutes a side.  All you want is the char for flavor.  Do not overcook them.

  • Remove cucumbers and onions from the grill and let cool slightly.  Set aside.

  • Combine the Dill, Garlic and Pepper Flakes and divide between 3 sterilized canning jars. Now you can add the grilled cucumbers and onions to the jars and add the Pickling Liquid. Fill it to the top. Tighten the tops and let cool to room temperature  Once this happens, you can put in the fridge.  I let sit overnight before I tried one.  (And when I say one, I mean seven)

These buggers get hotter with time!

Thanks to Chris at Nibblemethis for the idea.  Chris has a great site with outstanding recipes and pics.  It's a must see.

Let me know if you try these and how they turn out.  I can't stop eating them.  Enjoy!

1 comment:

  1. This looks so yummy! Can’t wait to try it and i have been looking for this recipe for a while…. i tried it at my friends house and forgot to ask for the recipe… and i finally found it on your website