Pickled Grilled Vegetables recipe

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Ingredients

6 pickling cucumbers, sliced in half lengthwise
1 red bell pepper, sliced
1 cup water
1 cup white vinegar
1 cup white sugar
2 ½ tablespoons kosher salt
2 cloves garlic, peeled
12 black peppercorns
¼ teaspoon dried dill
1 pinch crushed red pepper flakes

Nutrition Info

519.5 calories
carbohydrate: 130.6 g
cholesterol: : -
fat: 1.1 g
fiber: 6 g
protein: 5.4 g
saturatedFat: 0.3 g
servingSize: -
sodium: 7221.5 mg
sugar: 112.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat an outdoor grill for high heat, and lightly oil the grate.

  2. Place cucumbers and red peppers on grill, cook until slightly softened, about 2 minutes per side. Remove from heat.

  3. Combine water, vinegar, sugar, kosher salt, garlic, black peppercorns, dill, and red pepper flakes in a saucepan over medium heat. Bring to a simmer and remove from heat.

  4. Pack cucumbers and peppers evenly between two 16-ounce mason jars. Pour hot pickling liquid into jars, leaving 1/4-inch headspace. Screw on lids and let cool to room temperature. Refrigerate for 24 hours before serving.

Recipe Yield

2 pints

Recipe Note

I can see these being a regular fixture on the picnic table during the upcoming grilling season. What a perfect complement to a platter of barbecued pork, or grilled chicken. These tasted great after just one day, and even better after three.

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