Ingredients/supplies:
24 oz. jar of pickle spears
1 lb. of bacon
Toothpicks
Directions:
Ignite and preheat 30 charcoal briquettes. While preheating, take one slice of bacon and wrap it around one pickle spear. Use toothpicks at both ends to help hold bacon in place. Wrap however many pickles you desire and lay them in the bottom of the ductch oven--I fit a whole jar of pickles (24oz) in the bottom of a standard 12" (6qt.) dutch oven. Once briquettes are ready, place lid on dutch oven and place 10 bricks on bottom and 20 bricks on top. Rotate lid every 10-15 minutes. Cook until pickle juice is mostly cooked out and bacon is desired crispiness. If you're only cooking a few pickles (< 6), they may be done after around 30 minutes. More pickles will take more time and may require more charcoals because of the added liquid from the pickles.
This may sound like a weird side, but I promise they're delicious!
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