I remember one summer, my garden overflowed with cucumbers and carrots. It was one of those incredibly lucky growing seasons. I was practically giving them away! A friend suggested I try pickling some of the surplus. I'd always been a bit intimidated by pickling, picturing complicated setups and finicky processes. But, determined not to waste my bounty, I dove in. I found a basic pickle recipe, but then my husband suggested throwing the veggies on the grill first. Best. Idea. Ever. The smokiness it adds? Unbelievable. Now, every summer, grilling and pickling is a tradition. It's not just about preserving food; it's about capturing a memory, a season, a little bit of sunshine in a jar.
These Grilled Vegetable Pickles aren't just any pickles; they're an experience. The char from the grill gives the vegetables a smoky depth that you simply can't get from raw pickling. It’s a fantastic way to elevate a simple snack or side dish. I’ve found they add a certain je ne sais quoi to cheese boards, burger toppings, or even chopped up in a potato salad. One time, I brought a jar to a potluck, and they were gone before the main course even hit the table! Everyone wanted to know my 'secret' recipe, and honestly, it's just this easy trick of grilling before pickling.
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So, grab those fresh veggies, fire up the grill, and let's make some magic! Don't worry about getting everything perfect the first time. Pickling, like gardening, is a journey. There is always something new to learn. The best part? You get to eat your 'mistakes'! Trust me; even if they're not exactly how you envisioned, these pickles will disappear faster than you think. Let the process be the fun part. It's something that you will always remember.
Required Equipments
- Grill
- Large Bowl
- Tongs
- Cutting Board
- Chef's Knife
- Mason Jars
Grilled Vegetable Pickles: Frequently Asked Questions
Grilled Vegetable Pickles
Elevate your pickling game with these Grilled Vegetable Pickles! Grilling the cucumbers, carrots, and onions adds a smoky depth that transforms a classic recipe into something truly special.
⏳ Yield & Time
Yield: 2 (pint-sized jars) servings
Preparation Time: 15 minutes
Cook Time: 5 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Get Your Grill Ready: Heat your grill to medium-high heat, around 375°F (190°C). If you're using a charcoal grill, make sure the coals are evenly distributed.
- Prep the Veggies: Wash all the vegetables thoroughly. Trim the ends of the cucumbers and carrots. Slice the cucumbers into ¼-inch thick rounds and the carrots into ¼-inch thick sticks. Halve the onions and remove the outer layer. Core the garlic cloves but leave them whole.
- Toss with Oil & Season: In a large bowl, gently toss the sliced cucumbers, carrots, onions, and garlic cloves with 2 tablespoons of olive oil. Sprinkle with 1 teaspoon of sea salt and ½ teaspoon of black pepper. Make sure everything is evenly coated.
- Grill the Vegetables: Place the oiled vegetables on the preheated grill. Grill the cucumbers and onions for about 3-4 minutes per side, until they have slight char marks and are slightly softened. Grill the carrots for about 5-7 minutes, turning occasionally, until they are tender-crisp. The garlic doesn't need grilling; set them aside.
- Cool Slightly: Remove the grilled vegetables from the grill and let them cool for about 5-10 minutes. This makes them easier to handle when packing into jars. Don't worry if they're not completely cool; a little warmth is fine.
- Make the Pickling Brine: In a saucepan, combine 2 cups of white vinegar, 1 cup of water, ½ cup of granulated sugar, 2 tablespoons of pickling spice, and 1 teaspoon of mustard seeds. Bring the mixture to a boil over medium heat, stirring until the sugar is dissolved. Once boiling, reduce the heat and simmer for 5 minutes.
- Pack the Jars: While the brine simmers, prepare your mason jars. Make sure they are clean and dry. Pack the grilled vegetables and the whole garlic cloves into the jars, leaving about ½ inch of headspace at the top. Arrange the vegetables attractively for the best visual appeal.
- Pour the Brine: Carefully pour the hot pickling brine over the vegetables in the jars, ensuring they are completely submerged. Tap the jars gently on the counter to release any trapped air bubbles. If needed, add more brine to ensure the vegetables are fully covered.
- Seal the Jars: Wipe the rims of the jars clean with a damp cloth. Place the lids on the jars and screw on the bands until they are fingertip tight (not too tight, but secure).
- Process (Optional): For long-term storage, process the jars in a boiling water bath for 10 minutes. This step isn't necessary if you plan to refrigerate and consume the pickles within a few weeks. If you skip this step, let the jars cool completely before refrigerating.
- Cool and Refrigerate: Let the jars cool completely at room temperature. You should hear a “pop” sound as the jars seal. Once cooled, refrigerate for at least 24 hours before eating. This allows the flavors to meld together and the pickling process to complete. The flavor really develops over the first week.
📝 Notes
- For extra flavor, add a bay leaf or a sprig of fresh dill to each jar.
- If you want a sweeter pickle, increase the sugar to ¾ cup.
🍎 Nutrition
Calories: 75 kcal
Protein: 1g
Fat: 3g
Carbohydrates: 12g
Fiber: 1g
Calcium: 25mg
