Pickled Grilled Vegetables Recipe - Allrecipes.com
Pickled Grilled Vegetables Recipe
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Pickled Grilled Vegetables
See how to pickle grilled cucumbers and red peppers. See more
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Pickled Grilled Vegetables

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"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 Edit and Save

Original recipe makes 2 pints Change Servings
  • PREP

    5 mins
  • COOK

    10 mins

    1 day 2 hrs 15 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Jun 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.

Most Helpful Critical Review
Jun 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.

Jun 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!

Sep 11, 2013

Soggy ,Would have been good if they were crunchy.

Jun 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.

Jun 28, 2014

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


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  • Calories
  • 520 kcal
  • 26%
  • Carbohydrates
  • 130.6 g
  • 42%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 1.1 g
  • 2%
  • Fiber
  • 6 g
  • 24%
  • Protein
  • 5.4 g
  • 11%
  • Sodium
  • 7221 mg
  • 289%

* Percent Daily Values are based on a 2,000 calorie diet.

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