Chef Tim Love of Fort Worth's Woodshed Smokehouse loves to grill just about anything, from ribeyes to cauliflower. But one of his favorite foods to cook over the coals is pickles.

Serves 4-8


  • 4 whole firm cucumbers
  • 2 cups white vinegar
  • 2 Tbsp. pickling spice (McCormick, Durkee or another brand, available in the spice aisle)
  • 1 Serrano chili
  • A few Tbsp. peanut oil
  • Salt and pepper to taste
  • 1 cheese cloth


Heat a charcoal grill to 450°.

Cut cucumbers into spears, leaving seeds and skin intact.

Prepare a bouquet with the cheese cloth and pickling spice. Place bouquet in a large bowl and add vinegar.

Brush cucumbers with peanut oil and season with salt and pepper. Place on hot grill for 45 seconds per side.

Set cucumbers in the bowl with the vinegar and cover with plastic wrap for 1 hour.

Remove and seal in mason jars or serve immediately.

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