Our friend Chris from ‘Nibble Me This’ continues to be an inspiration to us at the grill. One of his latest projects was barbequed pickles. Grilling cucumbers and onions brings out the natural sugars and imparts a smoky flavor. Throw in some pepper flakes and pickling liquid and you will have one tasty snack or accompaniment. We picked up some fresh cucumbers and dill at the Richmond Farmers market. The fuel to kiss our future pickles with smoky love will be mesquite charcoal. The rest of our ingredients will be found in the Chilebrown pantry.
- Cucumbers slice in half or quarter
- Onion, slice in wedges and secure with toothpick
- Fresh dill
- Garlic cloves
- Cauliflower, Carrots, Jalapenos (Optional)
- 1 cup water
- 1 cup vinegar
- ¾ cup sugar
- 2 tablespoons salt
- Pepper flakes to taste
Grill cucumbers and onions over hot fire until grill marks appear. You are only charring these vegetables. Do not overcook. Place your vegetables in jars with pepper flakes and dill sprigs.
Combine water, vinegar, sugar, and salt in a pan and heat until solids are dissolved. Cool slightly and pour over vegetables. Place lid on jar and let cool to room temperature. Refrigerate.
You can eat the pickles as soon as they have cooled in the refrigerator. They will have more flavor after several days. This recipe and procedure is simple and fun. The results are pickles that are smoky, sweet and spicy. This will be a new Chilebrown staple.