This recipe appears in:Grilling: Sweet and Spicy Grilled Pickles
About the author: Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.
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- For The Brine:
- 1 1/4 cup distilled white vinegar
- 1 1/4 cup water
- 1 cup sugar
- 2 tablespoons Kosher salt
- 2 teaspoons crushed red pepper
- 5 large cucumbers, cut into 4 to 5-inch spears
- 1 medium white onion, cut into 1/2-inch disks and skewered horizontally
- 6 sprigs dill
- 3 teaspoons minced garlic
- 3 sanitized canning jars with lids
- Type of fire: Direct
- Grill heat: high
In a small saucepan over medium-high heat, combine vinegar, water, sugar, salt, and red pepper, whisking until sugar and salt dissolve. Remove from heat and set aside.
Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place cucumbers and onions on grill. Cook cucumbers until lightly browned on all sides, about 2 minutes per side. Cook onions until charred on both sides and slightly softened, about 4 minutes per side. Remove cucumbers and onions to tray. Quarter onions.
Place 2 sprigs of dill and 1 teaspoon of garlic in each jar. Divide cucumbers and onions equally between each jar. Pour in pickling liquid, leaving 1/2-inch of headroom between liquid and top of jar. Refrigerate for 1-2 days before eating for quick pickles, or process jars in boiling water bath for 10 minutes to seal lids, then store in a cool, dark place.