Pickled Grilled Vegetables – Now, Why Didn't 1 Intend Of That?

This pickled grilled vegetables technique was my favorite novel regain on the Kingsford University trip. It's quite a simple, together with seemingly obvious trick, however it never occurred to me. It's times similar these when I'm faced amongst the tragic realization that I'm non equally smart together with creative equally I intend I am.

Basically, small-scale pickling cucumbers (which I've ever called, "pickles," fifty-fifty if they aren’t pickled yet, simply to hold out confusing), also equally other delineate solid vegetables, are seared briefly over really hot charcoal, earlier existence packed inwards the sweetness together with sour pickling liquid.

The grilling imparts a subtle smokiness, also equally a niggling extra sweetness from the caramelization of the vegetables. I tin come across these existence a regular fixture on the picnic tabular array during the upcoming grilling season. What a perfect compliment to a platter of barbecued pork, or grilled chicken.

These tasted non bad later on simply 1 day, together with fifty-fifty amend later on three. Please don't inquire me how long they volition terminal inwards the fridge, equally I believe they should hold out eaten earlier that would larn whatever sort of issue. I promise y'all laissez passer on it a try, together with hold out certain to nation me all the fabulous ways y'all flavored your pickling liquid. Enjoy!

Ingredients:

(Adapted from a recipe yesteryear Chris Lilly)

6 pickling cucumbers

1 cherry bell pepper

1 loving cup sugar

1 loving cup white vinegar

1 loving cup water

2 1/2 tablespoons kosher salt, or to taste

big pinch of cherry chili flakes

12 dark peppercorns

2 cloves garlic

1/4 teaspoon dried dill

View the consummate recipe

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