Pickled Grilled Vegetables |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 2 |
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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. 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 1/2 tablespoons kosher salt |
2 cloves garlic, peeled |
12 black peppercorns |
1/4 teaspoon dried dill |
1 pinch crushed red pepper flakes |
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.
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