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.
9 comments:
The perfect pickles for you!
Zoomie, This recipe is so simple and tasty that barbeque challenged people can enjoy it too.
Wow! That's a crazy good idea.
Greg, This is the first time we have made pickles and defiantly not the last. I am thinking of trying some other vegetables to que and pickle.
F'ing brilliant.
meathenge, The cucumbers came from the Richmond farmers market right down the street from your abode.
At this very moment in time I can't think of anything more annoying than a Raider's Fan ;) ... especially if you break our winning streak.
I really, really really want to try bbq'd pickles. I couldn't get this bookmarked fast enough as soon as Chris posted it.
You just inspired me right back. I want to make my own gardenia for beef sandwiches. We could probably use the same base recipe with the different veggies, don't you think?
Chris, I added cauliflower (not grilled) and it turned out great.
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