Rabu, 16 April 2014
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Pickled Grilled Vegetables – Now Why Didnt I Think of That
This pickled grilled vegetables technique was my favorite new discovery on the Kingsford University trip. Its quite a simple, and seemingly obvious trick, yet it never occurred to me. Its times like these when Im faced with the tragic realization that Im not as smart and creative as I think I am.
The grilling imparts a subtle smokiness, as well as a little extra sweetness from the caramelization of the vegetables. I can see these being a regular fixture on the picnic table during the upcoming grilling season. What a perfect compliment to a platter of barbecued pork, or grilled chicken.
Pickled Grilled Vegetables – Now Why Didnt I Think of That
Basically, small pickling cucumbers (which Ive always called, "pickles," even if they aren’t pickled yet, just to be confusing), as well as other firm vegetables, are seared briefly over very hot charcoal, before being packed in the sweet and sour pickling liquid.
These tasted great after just one day, and even better after three. Please dont ask me how long they will last in the fridge, as I believe they should be eaten before that would become any kind of issue. I hope you give it a try, and be sure to tell me all the fabulous ways you flavored your pickling liquid. Enjoy!
Ingredients:
(Adapted from a recipe by Chris Lilly)
6 pickling cucumbers
1 red bell pepper
1 cup sugar
1 cup white vinegar
1 cup water
2 1/2 tablespoons kosher salt, or to taste
big pinch of red chili flakes
12 black peppercorns
2 cloves garlic
1/4 teaspoon dried dill
View the complete recipe
View the complete recipe
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