Pickled Grilled Vegetables – Now, Why Didn't I Think of That?
Basically, small pickling cucumbers (which I've always called, "pickles," even if they aren’t pickled yet, just to be confusing), as well as other firm vegetables, are seared briefly over very hot charcoal, before being packed in the sweet and sour pickling liquid.
These tasted great after just one day, and even better after three. Please don't ask me how long they will last in the fridge, as I believe they should be eaten before that would become any kind of issue. I hope you give it a try, and be sure to tell me all the fabulous ways you flavored your pickling liquid. Enjoy!
Ingredients:
(Adapted from a recipe by Chris Lilly)
6 pickling cucumbers
1 red bell pepper
1 cup sugar
1 cup white vinegar
1 cup water
2 1/2 tablespoons kosher salt, or to taste
big pinch of red chili flakes
12 black peppercorns
2 cloves garlic
1/4 teaspoon dried dill
Pickled Grilled Vegetables – Now, Why Didn't I Think of That?
9 out of 10 based on 10 ratings. 9 user reviews.
Di terbitkan pada :Wednesday, March 23, 2011
Categories:
Barbecue,
Grill Recipes,
Side Dish,
Vegetables
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