(2017) Sweet and Spicy Grilled Pickles

Recipe Author: Conne Ward Cameron

We got enough cucumbers this week that this recipe might make sense. I had never even thought about putting cucumbers on the grill until I ran into this recipe at seriouseats.com.


Brine: 1 1/4 cup distilled white vinegar 1 1/4 cup water 1 cup granulated sugar 2 tablespoons kosher salt 2 teaspoons crushed red pepper Pickles: Cucumbers, cut into 4 to 5-inch spears – enough to fill 3 one-pint jars 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


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.