Should you be grilling your pickles? Yes yes you should

EntertainmentFeaturedFood & Drink

Written by:

 

Whether as a condiment on a burger or as the star of its own side dish, grilled pickles are a delicious addition to any cookout. Cooking a pickle on a grill intensifies its flavor, and the process is also super-simple. So, although most pickle-lovers are happy to eat them right out of the jar, you may never want to go back to doing that, once you discover how quick and easy it is to grill them.

“The sugars in the brining liquid caramelize and char, and the results taste pretty fantastic,” Claire Lower at Lifehacker explains about how grilling changes the flavor of a pickle. “The tartness of the pickle is slightly tamed, while the savoriness is heightened.”

The first step to grilling pickles is to select your pickles. You can’t go wrong grilling whatever variety you already have in your fridge, but if you plan to shop for more for grilling purposes, take note that you may want to select plump, spear-shaped pickles rather than halves. According to a food expert at Bon Appétit, spears allow for better caramelization since more of the pickle’s surface will be exposed to the grill.

Once you’ve decided on your pickle of choice, take them out of the jar to prep. Using a paper towel or a cloth, lightly blot the pickles to remove any excessive wetness but make sure to leave some of the liquid brine on the pickles to caramelize. Lastly, spray the pickles with a light coating of oil.r

Next, fire up your grill and put your pickles directly on the grilling grates: I recommend placing them perpendicular to the bars so they don’t fall through. On a pre-heated grill, it should take only a few minutes to achieve dark charring on a pickle spear, depending on the type of grill you have. On my outdoor gas grill, I found it took closer to 10 minutes to achieve the crispiness I was after. So, if you are already planning to grill other foods, you may want to consider simply adding the pickles at the end.

Once you notice charring, the grilling process is done. Wait for them to cool. You can then add the grilled pickles to a pasta salad, put them on top of a burger, or just eat them on their own with a side of dill dressing.

This article originally appeared on SimpleMost.com and was syndicated by MediaFeed.org.

 

More from MediaFeed:
11 forgotten Boomer recipes that deserve to be revived

 

Do you remember a time before avocado toast and sushi burgers? A time when dinner came to the table and people actually ate it right away, rather than first taking pictures of it for Instagram?

 

Those days might be long gone, but we can still relive them with the help of these throwback recipes. Here are 11 recipes that make us super-nostalgic for those days when pickle cupcakes didn’t exist and cauliflower rice had not yet been invented:

 

 

AlxeyPnferov / istockphoto

 

Chicken a la King became widely popular in the 1960s. And no wonder. It’s simple to prepare yet, thanks to its rich, creaminess and gorgeous presentation, it feels both fancy enough for company and cozy enough for Sunday dinner. Find the recipe for this retro recipe on Taste and Tell.

 

 

HannLeonPhoto / iStock

 

Crown roast is a vintage recipe that can instantly make people of a certain generation sentimental. It often made appearances on our holiday tables as we were growing up because it’s a gorgeous dish that actually requires very little fuss. Find the recipe here on Simply Home Cooked.

 

bhofack2 / iStock

 

Watergate Salad is a kooky, sweet dish that perfectly exemplifies the gelatin-obsessed 1960s, and it only continued to grow in popularity during the 1970s and beyond. In recent years, this dish made of Jell-O pudding mix, mini marshmallows, pineapple chunks and pecans seems to have fallen out of favor, but we say it’s time for a revival of this retro recipe! Make your own at home with these instructions from Spicy Southern Kitchen.

 

Mark Pellegrini / Wikimedia Commons

 

Swedish Meatballs is another classic dish that seemed to be part of every holiday gathering during the ’60s and ’70s. Whether you liked them savory or sweet, Swedish meatballs were a huge part of our lives long before Ikea existed! Find the recipe here from The View from Great Island.

 

 

AlxeyPnferov / istockphoto

 

Chicken Diane used to be a staple on the menus of every chichi restaurant, and it was a dish that every home cook pulled out of her arsenal whenever she really wanted to impress her guests. Now, it’s fallen by the wayside — but today’s kids need to become acquainted with the deliciousness that is Chicken Diane! Find the recipe here on Framed Cooks.

 

Recipe Rebel / YouTube

 

Why did French Onion Dip become so incredibly popular in the 1960s? No party was complete without a bowl of the dip, plus salty potato chips or rye bread to accompany it. It’s time to bring this tangy, creamy dip back to the spotlight. Find a recipe here on McCallum’s Shamrock Patch.

 

Rusak / iStock

 

Crêpe Suzette is likely a dish today’s generation has never tasted, yet it used to be a dinnertime favorite in the 1960s. Made with orange zest, eggs, butter and orange juice, this fancy dish is perfect for a romantic dinner or for breakfast in bed. Find the recipe here on Pittman & Davis.

 

guy-ozenne / iStock

 

Salisbury Steak was a classic dinner recipe in the ’60s and ’70s, as it was affordable and simple to prepare. Made with ground beef, Worcestershire sauce and bread crumbs, this steak wasn’t exactly “steak,” but it sure satisfied plenty of hungry families! Find the recipe here on Nourished Kitchen.

 

 

fannrei / iStock

 

Ambrosia is so named because it tastes simply heavenly — not to mention that with its fluffy, airy texture, it looks like a cloud on your plate. This retro recipe always made an appearance at parties, whether you were a ’60s, ’70s or even an ’80s baby! Find a recipe for ambrosia here on A Pumpkin and A Princess.

 

 

ALLEKO / iStock

 

Tuna noodle casserole is one of those dishes that our moms and grandmas reached for whenever the fridge was practically empty and they needed to get dinner on the table as quickly as possible. Made with pantry staples like crackers, noodles and tuna fish, this vintage recipe will no doubt please even Generation Z. Find a healthy, updated take on tuna casserole here on A Sweet Pea Chef.

 

D. Homer / iStock

 

Quiches became widely popular in the 1960s. But unlike other vintage food trends, this one really stuck around for the long haul. And for good reason! It’s light, filling and easy to transport as it’s good both warm and room temperature. Find this recipe for Quiche Lorraine on Foraged Dish.

 

Did we miss your favorite childhood dish?

 

 

 

Margouillaphotos / iStock

 

 

3 twists on your classic Thanksgiving green bean casserole

This article originally appeared on Simplemost and was syndicated by MediaFeed.org.

 

Campbell’s

 

Featured Image Credit: MediaFeed.org.

AlertMe