Pickled Grilled Vegetables Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jun. 9, 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.
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Reviewed: Jun. 28, 2014
Pretty in the jar, fun to make but not as tasty as some others available.
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Cooking Level: Expert

Home Town: Miami, Florida, USA
Living In: Spring Branch, Texas, USA

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Reviewed: 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.
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Cooking Level: Intermediate

Home Town: Fox River Grove, Illinois, USA
Living In: Wisconsin Rapids, Wisconsin, USA

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Reviewed: Sep. 11, 2013
Soggy ,Would have been good if they were crunchy.
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Photo by jrbaker
Reviewed: 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!
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Photo by jrbaker

Cooking Level: Expert

Reviewed: 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.
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Photo by Sherminator

Cooking Level: Intermediate

Living In: Washington, Pennsylvania, USA


 
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