Use any variety of kosher, dill, or garlic pickles. Do not use sweet pickles.
Makes 1 jar Time 3-4 minutes to 3-4 hours
24 oz jar dill, kosher, or garlic pickles
1 small onion sliced thin
1 tsp olive oil
- Drain the pickles and reserve the brine. Cut the pickles in half if they are not already. Pat them dry.
- In a large bowl mix the pickles, onions and olive oil together. Grill 4-5 minutes turning once over medium high heat. Add them back to the brine and serve or keep refrigerated for 3-4 days.
Recommended for patients on the Modified Profast (Fast and Flexible) Program, Nutriplus (Balance Your Pyramid) Program or Maintenance Program.
Metabolic Medical Center