Grilled Pickles and Onions with Ranch Dressing
- Prep: 10 min
- Cook: 10 min
- Total: 20 min
- Servings: 6
10 pickles, about 4 to 5 inches each, cut in half lengthwise
1 medium yellow onion peeled, cut into 8 wedges
1 tablespoon olive oil
kosher salt and ground black pepper, to taste
Preheat a grill for direct grilling using Kingsford® charcoal.
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.
Platter the pickles and onions, and drizzle with the Ranch dressing. Serve immediately.
For safe meat preparation, reference the USDA website.For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
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