Pickled Grilled Vegetables

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 1/2 tablespoons kosher salt
• 2 cloves garlic, peeled
• 12 black peppercorns
• 1/4 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.