Chargrilled Dill Pickles

1 16 or 24 oz jar	Pickles, cut into quarter spears Note: You could also use pickle halves, but spears allow for better caramelization because more of the pickle’s surface is exposed to the grill.
1 tbsp	Olive Oil

Preheat grill to medium-high.
Remove pickle spears from brine and lay flat. Set brine aside for later.
Pat pickles dry then add to bowl. Coat lightly in olive oil.
Place pickles on preheated grill, turning every 3-4 minutes. Tip: Rotate pickles 90 degrees every turn for crosshatch grill marks.
Remove pickles from heat and brush with leftover brine.
Serve on the side or on top of your favorites!