When grilled, pickles meld notably well with the flame, which adds some smoke and charred sugar notes to the pickles’ otherwise tart nature and reduces their excessive acidity.

Grilled pickles require minimal prep and cook fast, making for a great cookout side. To start, take some pickle spears and squeeze out a bit of the brine with a moist paper towel.

Then, brush a bit of oil onto the spears and grill them over high heat for four minutes per side to aid the caramelization process and allow them to develop char marks.

Note that you'll want to eat grilled pickles when they're less hot. To store your grilled pickles, let them cool down, recombine them with the brine they came in, and refrigerate.