1¼ cups distilled white vinegar
1 cup sugar
2 tablespoons salt
10 small cucumbers 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
- Build a charcoal fire for direct grilling and preheat to 500 degrees.
- 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.
- Grill cucumbers over hot coals until they char and soften slightly, about 2 minutes on each side. Divide cucumbers and onions among three hot sterilized pint jars. Add to each jar 2 dill sprigs, garlic, and 1¼ teaspoons red pepper flakes. Pour pickling liquid evenly into each jar and tighten the sterilized lid. Let cool to room temperature before refrigerating. Serve chilled.
- Pickles will keep in refrigerator for 4 weeks.
Chris Lilly of Big Bob Gibson Bar-B-Q in Decatur, Alabama
Recipe reprinted with permission from Fire & Smoke: A Pitmaster’s Secrets, Clarkson Potter 2014