Pickled Grilled Vegetables

Pickled Grilled Vegetables

Chef John 21655

"I can see these being a regular fixture on the picnic table during the upcoming grilling season. What a perfect complement to a platter of barbecued pork, or grilled chicken. These tasted great after just one day, and even better after three."


1 d 2 h 15 m servings 520 cals
Serving size has been adjusted!

Original recipe yields 2 servings



  • Calories:
  • 520 kcal
  • 26%
  • Fat:
  • 1.1 g
  • 2%
  • Carbs:
  • 130.6g
  • 42%
  • Protein:
  • 5.4 g
  • 11%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 7221 mg
  • 289%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  1. Preheat an outdoor grill for high heat, and lightly oil the grate.
  2. Place cucumbers and red peppers on grill, cook until slightly softened, about 2 minutes per side. Remove from heat.
  3. 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.
  4. 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.
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Your rating



  1. 7 Ratings


Great idea instead of your basic pickles. you can add or change the recipe to your liking. thanks chef John as always your very entertaining.

I can't believe more folks haven't tried this recipe! It's amazing! Who would've thought to grill the vegetables prior to pickling? It adds a wonderful slightly smoky flavor to the pickles, a...

Okay at best. Grilling is an unnecessary step and softens the cukes. No crunch. My fridge pickle recipe is where I think this recipe would like to be. Also, Kosher salt in canning results in clo...