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Grilled Sweet + Spicy Pickles



1¼ cups distilled white vinegar

1 cup sugar

2 tablespoons salt

10 small cucumbers
(4–5 inches long), quartered lengthwise

1 medium onion,
halved and cut into ½-inch-thick slices

6 dill sprigs

3 garlic cloves, minced

3¾ teaspoons red pepper flakes


  1. Build charcoal fire for direct grilling and preheat to 500 degrees.
  2. In medium saucepan, combine 1¼ cups water, vinegar, sugar, and salt. Cook over medium-high heat until sugar dissolves, about 4 minutes. Remove pan from heat, cover, and set aside.
  3. Grill cucumbers over hot coals until they char and slightly soften, about 2 minutes on each side. Divide cucumbers and onions among 3 hot sterilized pint jars. Add 2 sprigs dill, garlic, and 1¼ teaspoons red pepper flakes to each jar. Pour pickling liquid evenly into each jar and tighten the sterilized lid. Let cool to room temperature before refrigerating. Serve chilled.
  4. Pickles will keep refrigerated for 4 weeks.


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