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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Recipe Summary

prep:
5 mins
cook:
10 mins
additional:
1 day
total:
1 day
Servings:
2
Yield:
2 pints
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an outdoor grill for high heat, and lightly oil the grate.

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  • 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.

Nutrition Facts

520 calories; protein 5.4g 11% DV; carbohydrates 130.6g 42% DV; fat 1.1g 2% DV; cholesterol 0mg; sodium 7221.5mg 289% DV. Full Nutrition
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Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/30/2012
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. Read More
(9)

Most helpful critical review

Rating: 3 stars
06/20/2014
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. Read More
(7)
9 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
06/30/2012
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. Read More
(9)
Rating: 3 stars
06/20/2014
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. Read More
(7)
Rating: 5 stars
06/19/2013
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! Read More
(7)
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Rating: 2 stars
09/11/2013
Soggy Would have been good if they were crunchy. Read More
(2)
Rating: 5 stars
06/09/2015
Wonderful. My dear old friend Mrs. Leahman who has a big garden and always makes pickles said to soak the pickles in salty water overnight in a cool spot. Then they pack fine. They are crunchy. I grill onion slices asparagus and add them. I also put in McCormick's pickling spice. Add some mustard seed. Turmeric too. Read More
(1)
Rating: 5 stars
08/29/2020
I made pickled baby zucchini, carrots, cucumbers( baby & small), shallots and garlic cloves. Everything turned out extremely tasty and everyone loved them!! Thanks Chef John Read More
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Rating: 5 stars
09/07/2020
Spectacularly simple and wonderful tasting. The only thing I changed was using green peppercorns, simply because I was out of black peppercorns. Read More
Rating: 3 stars
06/28/2014
Pretty in the jar fun to make but not as tasty as some others available. Read More
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