Directions

1. Slice dill pickles into rounds or spears, depending on preference.
2. Slice onions into thin rings and separate the rings.
3. In a bowl, combine sliced pickles and onions.
4. Optionally toss with a splash of vinegar or pickle brine to enhance flavor.
5. Season with salt, black pepper, and a pinch of sugar to balance acidity if desired.
6. Optionally drizzle a little olive oil and add fresh herbs for a different flavor profile.
7. Chill for 15-30 minutes to meld flavors before serving as a barbecue side.
8. Serve chilled or at room temperature alongside grilled meats.