Steps to Make Pickled Vegetables Mexican

Pickled Grilled Vegetables

You know that little bowl of pickled vegetables they bring you at mexican restaurants?

Recipe Summary 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 | Pickled Vegetables Mexican

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

Directions

Preheat an outdoor grill for high heat, and lightly oil the grate.

Place cucumbers and red peppers on grill, cook until slightly softened, about 2 minutes per side. Remove from heat.

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.

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.

Info | Pickled Vegetables Mexican

prep: 5 mins cook: 10 mins additional: 1 day total: 1 day Servings: 2 Yield: 2 pints

TAG : Pickled Grilled Vegetables

Side Dish, Sauces and Condiments, Canning and Preserving Recipes, Pickled,