Pickled Grilled Vegetables recipe
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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
Nutrition Info
- 519.5 caloriescarbohydrate: 130.6 gcholesterol: : -fat: 1.1 gfiber: 6 gprotein: 5.4 gsaturatedFat: 0.3 gservingSize: -sodium: 7221.5 mgsugar: 112.4 gtransFat: : -unsaturatedFat: : -
Directions Pickled Grilled Vegetables
Directions
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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.