Grilled Sweet and Spicy Pickles

December 6, 2012

I don’t know about you, but I’d be pretty happy to wake up with these under the tree! What a great gift idea, courtesy of NibbleMeThis.com and Kingsford University.

sweet and spicy pickles in jars

Grilled pickles !?!?

Yes, grilled pickles!

We had these at lunch for Kingsford University.  They were so good that Robyn Grill Grrrl Medlin-Lindars stole temporarily borrowed the jar from another table because we had eaten all of ours.

This is another recipe from Chris Lilly, World Champion Pitmaster and our host at last weekend’s Kingsford Invitational.  Why grill the pickles?  That bit of heat concentrates some of the natural sugars in the cukes and the slight char adds a subtle smokiness to the final product.

 

Grilled Sweet and Spicy Pickles

reprinted with permission from Kingsford Charcoal

Prep Time: 30 minutes

Cook Time: 15 minutes

 

Ingredients (3 pints)

 

You’ll need

  • 10 small cucumbers (Kirby or Persian) about 4-5 inches each, cut in half lengthwise
  • 1 medium yellow onion, peeled and cut into 8 wedges
  • 6 springs fresh dill
  • 3 cloves garlic, peeled and finely minced
  • 3 teaspoons red pepper flakes (see notes)

Pickling Liquid

  • 1 1/4 cup white vinegar
  • 1 1/4 cup water
  • 1 cup sugar
  • 2 Tbsp salt

Instructions

1.Preheat the grill and build a charcoal fire for direct grilling.

2.In a saucepan, combine the pickling liquid ingredients and cook, stirring often, over medium heat for 5 minutes or until the sugar dissolves and the liquid is clear. Remove the liquid from the heat and let cool slightly.

3.Wash cucumbers well with cold water. Trim the blossom stems and grill the cucumbers over direct heat for 3-5 minutes on each side or just long enough to mark each side.

4.Grill the onions for 5-7 minutes on each side or until the onions have softened and are marked.

5.Remove the cucumbers and onions from the grill and set aside to cool.

6.Divide the cucumbers, onions, dill, garlic and pepper flakes evenly and place in three sterilized canning jars. Fill each jar  to the top with the pickling liquid mixture and seal tightly. Cool to room temperature before refrigerating.

knife on cutting board and peppers

grilled peppers for pickle recipe

onions and pickles on grill


Source: NibbleMeThis.com

 

 

 

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