Pickled Grilled Pickles - Pickled Grilled Vegetables

red wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds a fruity note, while white vinegar is more economical.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola oil is budget-friendly.

Cut the pickling cucumbers in half lengthwise.

Cut strips of red bell pepper.

Preheat the grill to high heat with a charcoal fire.

Place the cucumbers and red bell pepper on the grill for about 2 minutes per side to get grill marks and a smoky flavor.

Remove the vegetables from the grill once they have grill marks and are slightly softened.

Take two sterilized 16 oz mason jars and arrange the grilled cucumbers and red peppers inside, cut sides facing out to showcase grill marks.

Prepare the pickling liquid by combining equal parts water, vinegar, and sugar in a pot.

Add red pepper flakes, dry dill, black peppercorns, and kosher salt to the pot.

Add peeled cloves of garlic to the pot and heat on medium until the sugar and salt dissolve and the mixture begins to simmer.

Carefully fill the jars with the pickling liquid to the top, ensuring the vegetables are submerged.

Tap the jars gently to release any air bubbles.

Screw the lids on the jars and let them cool at room temperature for about an hour.

Refrigerate the jars for at least 24 hours before tasting.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary