Grilled Pickles Recipes
GRILLED PICKLES
Steps:
- Drain a 24-ounce jar of pickle halves, reserving the brine. Pat the pickles dry; toss with 1 onion (cut into wedges) and some olive oil. Grill, turning, until marked, 3 to 4 minutes. Let cool, then pack into a jar and add the brine. Refrigerate until cold or up to 5 days.
GRILLED PICKLES WITH DILL MUSTARD DIPPING SAUCE
Provided by Food Network
Categories appetizer
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Prepare a grill for medium-high heat.
- For the pickles: Slice the pickles in half lengthwise and pat until completely dry. Toss the pickles with the olive oil, place on the grill and cook until they are marked, about 4 minutes per side.
- For the dipping sauce: Stir together the sour cream, mayonnaise, dill, mustard powder and garlic in a small bowl.
- Let the pickles cool to room temperature before serving with the dipping sauce.
PICKLES GRILLED CHEESE SANDWICH
The Pickles Grilled Cheese Sandwich adds an extra burst of flavor to the classic grilled cheese sandwich with a few pickles.
Provided by Ali
Categories Vegetarian
Time 12m
Number Of Ingredients 4
Steps:
- Heat the pan on medium.
- Add a slab of butter to the pan and let it melt completely.
- Put two sandwich pickle slices onto a paper towel. This will soak up some of the liquid so your sandwich doesn't get soggy.
- Put one slice of cheese on each slice of bread.
- Chop up the pickles into small pieces. About an inch or so wide should be fine. Then layer the pickles onto one slice of cheese and close up your sandwich.
- Once the butter is completely melted, coats the whole pan, and starts bubbling a little, put the sandwich into the pan. Cook for 3-4 minutes on one side, checking to make sure it isn't burning.
- Once the first side is golden brown, flip and cook the other side for 3-4 minutes. If the first side isn't golden brown yet, cook each side for another minute or two.
- When both sides are a crispy golden brown and the cheese is melty and holds the pickles in place, your pickles grilled cheese sandwich is done and ready to eat.
Nutrition Facts : Calories 652 calories, Carbohydrate 62 grams carbohydrates, Cholesterol 86 milligrams cholesterol, Fat 34 grams fat, Fiber 4 grams fiber, Protein 25 grams protein, SaturatedFat 19 grams saturated fat, ServingSize 1, Sodium 1339 grams sodium, Sugar 8 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
GRILLED DILL PICKLE CHICKEN THIGHS
The next time you reach for that last pickle in the jar, hang on to the juice. Chicken marinated in pickle juice makes some mighty tender grilled chicken. The pickle flavor does not overpower, but you do need to like dill pickles to enjoy this.
Provided by Soup Loving Nicole
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 4h20m
Yield 4
Number Of Ingredients 7
Steps:
- Place chicken thighs in a gallon-sized resealable bag. Pour pickle juice over the chicken. Seal bag and refrigerate for 4 hours.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Whisk olive oil, seasoned salt, paprika, dill, and pepper together. Remove chicken from pickle juice; discard the juice. Brush all sides of the chicken with the seasoned oil.
- Grill chicken for 6 minutes. Flip and grill until no longer pink in the center, about 6 minutes more.
Nutrition Facts : Calories 216 calories, Carbohydrate 2.1 g, Cholesterol 64.7 mg, Fat 14.8 g, Fiber 0.2 g, Protein 18 g, SaturatedFat 3.6 g, Sodium 1839.1 mg
STEAMED WALLEYE (PICKEREL) ON THE GRILL
Steps:
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Place 2 fillets onto the center of a sheet of heavy duty aluminum foil. Drizzle with butter and lemon juice, season with salt and pepper, and place some of the onion rings over top. Bring the sides of the aluminum foil over the fish and fold several times. Roll up the ends, making the pouch airtight. Repeat with remaining ingredients.
- Place the pouches onto the grill, and cook until the fish is no longer opaque in the center, and flakes easily with a fork, 15 to 20 minutes.
Nutrition Facts : Calories 342 calories, Carbohydrate 4.8 g, Cholesterol 227.8 mg, Fat 15.6 g, Fiber 0.7 g, Protein 43.9 g, SaturatedFat 8.5 g, Sodium 117.6 mg, Sugar 2 g
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From whatsgabycooking.com
Reviews 16Published 2014-08-13Estimated Reading Time 1 min
- 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.
GRILLED CHEESE, TURKEY AND PICKLE RECIPE | MYRECIPES
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- Preheat oven to 250°F. Spread 4 slices of bread with 1 tsp. mustard each. Top each with one-fourth of turkey, 1/4 cup cheese and 2 slices of pickle.
- Melt half of butter in a large skillet over medium-high heat. Working with 2 sandwiches at a time, "grill" sandwiches until lightly browned, about 3 minutes per side. Keep warm in preheated oven. Wipe out skillet with paper towels, add remaining 1/2 Tbsp. butter to skillet, and prepare 2 remaining sandwiches. Serve with coleslaw, carrot-raisin salad and baked potato chips, if desired.
GRILLED CHEESE AND PICKLE PANINI | WEELICIOUS
From weelicious.com
- 2. Place a slice of cheese on one slice of bread and cover with a layer of sliced pickles.3. Place another slice of cheese on top of the pickles and cover with a slice of bread.4. Continue making the second panini.5. Place sammies in the panini maker and cook for 2-3 minutes.6. Slice panini in half or on a diagonal to make triangles and serve.
GRILLED PICKLE BRINED CHICKEN - COOKS WELL WITH OTHERS
From cookswellwithothers.com
- Place the chicken in a gallon size plastic bag. Add the pickle juice and brown sugar. Massage the bag until the brown sugar is dissolved. Place in a large bowl (in case of a leak) and into the fridge for 24 hours.
- Remove the chicken from the bag, discard the bag and brine. Pat the chicken dry with paper towels. Sprinkle both sides lightly with Old Bay seasoning.
- Grill over medium to medium high heat for 5-6 minutes per side, depending on thickness of the chicken.
GRILLED SALMON WITH PICKLE BUTTER | BLUE FLAME KITCHEN
From atcoblueflamekitchen.com
- To prepare pickle butter, combine butter, dill pickle, mustard, tarragon and pepper until blended. Cover and refrigerate for up to 24 hours. Remove from refrigerator and let stand for 30 minutes before using.
- Place salmon, skin side down, on a piece of heavy-duty foil. Trim foil so it is slightly larger than fillet. Brush salmon with oil.
- With lid down, cook salmon over medium heat on natural gas barbecue for 10 - 12 minutes per inch of thickness or until fish flakes easily with a fork. To serve, spread pickle butter over salmon.
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- In batches, pulse mushrooms in a food processor, scraping down the sides once or twice, until finely chopped.
- Heat 2 tablespoons oil in a large pot over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned and the liquid has evaporated, 5 to 7 minutes. Add 4 tablespoons vinegar, 2 teaspoons paprika and garlic powder. Cook, stirring, for 3 minutes. Scrape into a large bowl and spread into a thin layer. Let cool for 10 minutes.
- Meanwhile, combine the remaining 1 tablespoon vinegar, 1/8 teaspoon salt and sugar in a small bowl. Add cucumbers and toss to combine. Combine mayonnaise, tomato paste and the remaining 1/2 teaspoon paprika in a small bowl. Set the cucumbers and aioli aside.
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- In a jar or small bowl, combine the vinegar, water, salt, and sugar. Mix until salt and sugar are dissolved.
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From theserialpickler.com
- Light a grill or preheat a grill pan. Grill the pickle slices over high heat, turning once, until lightly charred on both sides (3-5 mins). Transfer to a work surface to cool, then dice.
- In a medium saucepan, heat the oil. Add the onion and a generous pinch of salt. Cook over moderate heat, stirring occasionally until soft.
- Add the vinegar, sugar and mustard seeds and simmer for 5 mins. Remove from the heat and stir in the pickles; let cool completely. Fold in the parsley and season with salt.
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- In a small saucepan over medium-high heat, combine vinegar, water, sugar, salt, and red pepper, whisking until sugar and salt dissolve. Remove from heat and set aside.
- Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place cucumbers and onions on grill. Cook cucumbers until lightly browned on all sides, about 2 minutes per side. Cook onions until charred on both sides and slightly softened, about 4 minutes per side. Remove cucumbers and onions to tray. Quarter onions.
- Place 2 sprigs of dill and 1 teaspoon of garlic in each jar. Divide cucumbers and onions equally between each jar. Pour in pickling liquid, leaving 1/2-inch of headroom between liquid and top of jar. Refrigerate for 1-2 days before eating for quick pickles, or process jars in boiling water bath for 10 minutes to seal lids, then store in a cool, dark place.
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- Grill pickles for about 3 to 5 minutes total, long enough to mark each side. Rub onions gently with olive oil and season with salt and pepper.
- Grill the onions until softened and marked, about 5 to 7 minutes. Remove from grill and set aside to cool.
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