How to Make Pickled Grilled Vegetables - A Step-by-Step Guide

Grilled vegetables are a delicious and healthy addition to any meal, but have you ever tried pickling them? Pickled grilled vegetables are a perfect combination of smoky, charred flavors from the grill and tangy, slightly sweet flavors from the pickling process. This recipe is a fantastic way to preserve the summer harvest and enjoy the flavors of your favorite vegetables all year long.

Whether you're grilling up a batch of zucchini, bell peppers, onions, or any other vegetable, pickl...

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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

Information

  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Additional Time: 1 day 2 hrs
  • Total Time: 1 day 2 hrs 15 mins
  • Servings: 2
  • Yield: 2 pints

  • Preheat an outdoor grill for high heat, and lightly oil the grate.
  • Place cucumbers and red peppers on grill, cook until slightly softened, about 2 minutes per side. Remove from heat.
  • 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.
  • 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.
  • Nutrition

    520 cal.

    • Total Fat: 1g
    • Saturated Fat: 0g
    • Sodium: 7222mg
    • Total Carbohydrate: 131g
    • Dietary Fiber: 6g
    • Total Sugars: 112g
    • Protein: 5g
    • Vitamin C: 95mg
    • Calcium: 139mg
    • Iron: 4mg
    • Potassium: 1113mg