Grilled Sweet & Spicy Pickles

You can never have too many side dish recipes, so give Grilled Sweet & Spicy Pickles a try. This recipe makes 3 servings with 367 calories, 4g of protein, and 1g of fat each. For $1.98 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. This recipe is liked by 399 foodies and cooks. It is brought to you by Food Republic. It is perfect for The Fourth Of July. If you have sugar, dill, garlic, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 35 minutes. All things considered, we decided this recipe deserves a spoonacular score of 57%. This score is solid. Sweet and Spicy Grilled Pickles, Sweet Spicy Pickles, and Sweet and Spicy Grilled Salmon are very similar to this recipe.

Servings: 3

Preparation duration: 20 minutes

Cooking duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Directions:  In a medium saucepan, combine 1 1/4 cups water, the vinegar, sugar and salt.Cook over medium-high heat until the sugar dissolves, about 4 minutes.Remove the pan from the heat, cover and set aside.Build a charcoal fire for direct grilling and preheat it to 500°F.Grill the cucumbers over the hot coals until they char and slightly soften, about 2 minutes on each triangular side.Grill the onion slices until they char and slightly soften, about 2 minutes on each side.Divide the cucumbers and onions among 3 hot sterilized pint jars.Add 2 sprigs of the dill, one-third of the garlic and 1 1/4 teaspoons of red pepper flakes to each jar.Pour the pickling liquid evenly into each jar and tighten the sterilized lid.Let cool to room temperature before refrigerating.Serve chilled. The pickles will keep refrigerated for 4 weeks.Find pickled vegetable recipes on Food Republic:Get Pickling! Here's A Mexican Take On Pickled Root VegetablesFava Bean Salad With Pickled Ramps And Goat Cheese RecipeHow To Make Pickled Beets

 

Step by step:

1. In a medium saucepan, combine 1 1/4 cups water, the vinegar, sugar and salt.Cook over medium-high heat until the sugar dissolves, about 4 minutes.

2. Remove the pan from the heat, cover and set aside.Build a charcoal fire for direct grilling and preheat it to 500°F.Grill the cucumbers over the hot coals until they char and slightly soften, about 2 minutes on each triangular side.Grill the onion slices until they char and slightly soften, about 2 minutes on each side.Divide the cucumbers and onions among 3 hot sterilized pint jars.

3. Add 2 sprigs of the dill, one-third of the garlic and 1 1/4 teaspoons of red pepper flakes to each jar.

4. Pour the pickling liquid evenly into each jar and tighten the sterilized lid.

5. Let cool to room temperature before refrigerating.

6. Serve chilled. The pickles will keep refrigerated for 4 weeks.Find pickled vegetable recipes on Food Republic:Get Pickling! Here's A Mexican Take On Pickled Root Vegetables

7. Fava Bean Salad With Pickled Ramps And Goat Cheese Recipe

8. How To Make Pickled Beets

Nutrition Information:

covered percent of daily need