Grilled Pickles (Zucchini Pickles)
Finally friday again! At home we have the tradition to eat Fries on friday evening to celebrate the weekend. Believe me, not only the kids are looking forward to this moment! I’ve been planning to make some homemade burgers along the fries. Homemade grilled pickles are a delicious topping on burgers. That’s why I decided to make a batch with the last Zucchini my garden offered me.
Making pickles is not as hard as you think. Once you found a good recipe you can start experimenting by adding your favorite flavours. What to say about grilling the vegetables before making the pickles? When the pit is fired up for dinner, it’s only a small step to throw on some vegetables to use in your pickles. It adds a subtle smokey flavour.
Since I was surprised by the unexpected fresh zucchini growing in my garden I had no plans for making these grilled pickles. After grilling the zucchini I found out I ran out of regular vinegar. Luckily I had some “red wine vinegar” in the closet and decided to give it a try.
Grilled Pickles Recipe:
- 4 zucchini (or other vegetables)
- 2 Leaves Sage
- 2 Twigs Thyme
- A half hand of Oregano
- 2 Tbsp. Brown Sugar
- 1/2 Tbsp. Coriander Seeds
- 6 Cloves of Garlic
- 1/2 Tbsp. Smoked Chili Pepper (recipe follows)
- 1 cup Red Wine Vinegar
- 2 cups Water
Start by grilling your vegetabels over a hot fire. In this case I used zucchini but you can also do the same with, bell peppers, onions, … In case of the zucchini only need to add some oil to prevent them from sticking to the grate. There’s no need for other seasoning since the flavours will be added later on.
Make sure the vegetables aren’t done yet! They only need the charred flavour. The acids will cause the vegetables to “cook” further. Making the pickling brine is easy. Add the ingredients mentioned above to a saucepan (except the vegetables) and let them cook for a few minutes. Meanwhile you can put the grilled vegetables in sterile jars.
After a few minutes, turn off the heat and let the brine cool down for a while. When the brine is lukewarm you can pour it in the jars. Make sure the jars are filled completely before you close the lid. When closed turn them upside down and let them rest for a while. After a half hour you can put the jars of grilled pickles in a dark cool place for storage.
The pickles turned out great! I’ll be adding them to my burger this evening! Hopefully the kids won’t be too hungry so I have the time to make the burgers at home and prepare them on the BBQ. If so, you’ll hear about it later on! I hope you enjoyed reading! Feel free to share your comments below!