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
- 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
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.