Canning and Preserving Recipe + Pickled Grilled Vegetables

I can see these being a regular fixture on the picnic table during the upcoming grilling season. What a perfect complement to a platter of barbecued pork, or grilled chicken. These tasted great after just one day, and even better after three.

Ingredients

• 6 pickling cucumbers, sliced in half lengthwise
• 1 red bell pepper, sliced
• 1 cup water
• 1 cup white vinegar
• 1 cup white sugar
• 2 ½ tablespoons kosher salt
• 2 cloves garlic, peeled
• 12 black peppercorns
• ¼ teaspoon dried dill
• 1 pinch crushed red pepper flakes

Cooking Directions

1. Preheat an outdoor grill for high heat, and lightly oil the grate.
2. Place cucumbers and red peppers on grill, cook until slightly softened, about 2 minutes per side. Remove from heat.
3. Combine water, vinegar, sugar, kosher salt, garlic, black peppercorns, dill, and red pepper flakes in a saucepan over medium heat. Bring to a simmer and remove from heat.
4. Pack cucumbers and peppers evenly between two 16-ounce mason jars. Pour hot pickling liquid into jars, leaving 1/4-inch headspace. Screw on lids and let cool to room temperature. Refrigerate for 24 hours before serving.

Nutrition Facts

• calories519.5
• carbohydrateContent130.6 g
• fatContent1.1 g
• fiberContent6 g
• proteinContent5.4 g
• saturatedFatContent0.3 g
• sodiumContent7221.5 mg
• sugarContent112.4 g