Pickled Grilled Vegetables Recipe

Name: Pickled Grilled Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 1/2 tablespoons kosher salt; 2 cloves garlic, peeled; 12 black peppercorns; 1/4 teaspoon dried dill; 1 pinch crushed red pepper flakes

Servings: persons

6 pickling cucumbers, sliced in half lengthwise
1 red bell pepper, sliced
1 cup water
1 cup white vinegar
1 cup white sugar
2 1/2 tablespoons kosher salt
2 cloves garlic, peeled
12 black peppercorns
1/4 teaspoon dried dill
1 pinch crushed red pepper flakes

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.

339

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 pickling cucumbers, sliced in half lengthwise, 1 red bell pepper, sliced, 1 cup water, 1 cup white vinegar, and more.

Yes, Pickled Grilled Vegetables falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pickled Grilled Vegetables

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