Recipe by Chef John
"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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pickling cucumbers, sliced in half lengthwise
red bell pepper, sliced
2 1/2 tablespoons
crushed red pepper flakes
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, 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!
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.
Soggy ,Would have been good if they were crunchy.
Pretty in the jar, fun to make but not as tasty as some others available.
* Percent Daily Values are based on a 2,000 calorie diet.
Pickled Grilled Vegetables
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 10
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