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Pickled Grilled Vegetables

Pickled Grilled Vegetables

  • Prep

    5 m
  • Cook

    10 m
  • Ready In

    1 d 2 h 15 m
Chef John

Chef John

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.

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Ingredients {{adjustedServings}} servings

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Nutrition

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  • 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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Directions

  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.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Sherminator
8

Sherminator

6/30/2012

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.

jrbaker
6

jrbaker

6/19/2013

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, and I plan on trying this with other vegetables--carrots & cauliflower to make a grilled giardiniera. You can definitely control the heat in this recipe. If you want less, use less red pepper flakes, more, go all out. THANKS, as always, Chef John!

George
4

George

6/20/2014

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 cloudy brine which is unappealing.

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