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Pickled Grilled Vegetables

Rated as 3.86 out of 5 Stars

"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

1 d 2 h 15 m servings 520 cals
Original recipe yields 2 servings (2 pints)

Directions

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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.

Nutrition Facts


Per Serving: 520 calories; 1.1 g fat; 130.6 g carbohydrates; 5.4 g protein; 0 mg cholesterol; 7221 mg sodium. Full nutrition

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Reviews

Read all reviews 6
  1. 7 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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.

Most helpful critical review

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...

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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...

Soggy ,Would have been good if they were crunchy.

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...

Pretty in the jar, fun to make but not as tasty as some others available.