Grilled Sweet + Spicy Pickles

Grilled Sweet + Spicy Pickles from Chris Lilly of Big Bob Gibson Bar-B-Q in Decatur
Photos by Eric Schwortz

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3 pints

  • 1¼ cups distilled white vinegar
  • 1 cup sugar
  • 2 tablespoons salt
  • 10 small cucumbers quartered lengthwise
  • 1 medium onion halved and cut into ½-inch-thick slices
  • 6 dill sprigs
  • 3 garlic cloves minced
  • 3¾ teaspoons red pepper flakes
  1. Build a charcoal fire for direct grilling and preheat to 500 degrees.
  2. In medium saucepan, combine 1¼ cups water, vinegar, sugar, and salt. Cook over medium-high heat until sugar dissolves, about 4 minutes. Remove pan from heat, cover, and set aside.
  3. Grill cucumbers over hot coals until they char and soften slightly, about 2 minutes on each side. Divide cucumbers and onions among three hot sterilized pint jars. Add to each jar 2 dill sprigs, garlic, and 1¼ teaspoons red pepper flakes. Pour pickling liquid evenly into each jar and tighten the sterilized lid. Let cool to room temperature before refrigerating. Serve chilled.
  4. Pickles will keep in refrigerator for 4 weeks.


  • Chris Lilly of Big Bob Gibson Bar-B-Q in Decatur, Alabama
    Recipe reprinted with permission from Fire & Smoke: A Pitmaster’s Secrets, Clarkson Potter 2014

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