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Chris Lilly’s Grilled Sweet And Spicy Pickles

Chris Lilly's grilled pickles

Everything is better with a little smoke and char, including pickles!

I really love pickles. When I was younger, one might have considered me a pickle addict as I could knock out a jar of claussen pickles in a day! I guess I am now a reformed pickle addict.

I was introduced to a lot of cool new recipes while I was at Kingsford University, and this might be my all time favorite so far. These pickles have the smokiness from the grill with a kick. My two favorites things (aside from wine LOL) are char and spice! Thanks for sharing Chris and Kingsford U!

Makes: 3 pints
Prep time: 30 minutes
Cook time: 6 minutes

Ingredients:
Pickling Liquid

  • 1 ¼ cup distilled white vinegar
  • 1 ¼ cup water
  • 1 cup sugar
  • 2 tablespoons salt
  • 10 small cucumbers (4 to 5 inches long)
  • 1 medium size onion
  • 6 sprigs dill
  • 3 clove garlic, minced
  • 3 ¾ teaspoon crushed red pepper

Directions:
1) In a sauce pan combine the Pickling Liquid ingredients. Heat the liquid until the sugar dissolves. Remove the pan from the heat, cover, and set aside.
2) Wash cucumbers well with cold water. Trim blossom ends and quarter cucumbers lengthwise.  Cut the onion into ½ inch wide strips.
3) Build a charcoal fire for direct grilling.  Grill the cucumbers over hot coals (approximately 500 degrees F) for 2 minutes on each triangular side. Grill onion strips for 2 minutes on each side.
4) Remove from grill and place the cucumbers and onions into 3 hot sterilized pint size mason jars.  Add 2 sprigs of dill, one clove of minced garlic, and 1 ¼ teaspoon crushed red pepper to each jar. Pour the pickling liquid evenly into each jar and tighten the sterilized lid. Cool to room temperature before refrigerating.

The Kingsford University Tent at the Las Vegas Motor Speedway. Taken with my instragram iphone app.

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3 Responses to Chris Lilly’s Grilled Sweet And Spicy Pickles

  1. Chris March 27, 2011 at 7:35 am #

    These little guys were surprisingly great. I want to make some to go with the pork butts I am smoking later this week. I hear a rumor that someone is having a delivery today:)

  2. Larry March 27, 2011 at 12:23 pm #

    Between you and Chris Grove, I’m sure getting a lot from BBQ univ. Thanks for posting what you learned.

  3. Robyn March 28, 2011 at 8:37 am #

    Larry,
    I”m going to make sure you are on the list for next year!

    Robyn

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