Sunday, August 14, 2011

What's the dill, pickle?

I'm obsessed with grilling pickles, and why not?  They're cheap, easily accessible, and make the perfect accompaniment to chicken, fish & pork alike.  Better yet, their salty brine replenishes the body of the electrolytes you've surely depleted while drinking Tecate under the hot sun all day long.

I've experimented w/ several different types of pickles and find that those of the dill variety grill up best. Dill pickles have a distinct tang that stands up to the heat and pairs especially well w/ lean proteins  You could grill the pickles whole, but I prefer them halved, lightly brush with olive oil and grilled over medium-high heat for 2-4 minutes each side.

© 2011 c. c. villani @ "mission: insatiable -

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