Grilled Pickles Recipes

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GRILLED PICKLES WITH DILL MUSTARD DIPPING SAUCE



Grilled Pickles with Dill Mustard Dipping Sauce image

Provided by Food Network

Categories     appetizer

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 7

1 quart half-sour pickles
3 tablespoons olive oil
1/4 cup sour cream
1/3 cup mayonnaise
1 tablespoon finely minced fresh dill
1/2 teaspoon mustard powder
1 clove garlic, finely minced

Steps:

  • Prepare a grill for medium-high heat.
  • For the pickles: Slice the pickles in half lengthwise and pat until completely dry. Toss the pickles with the olive oil, place on the grill and cook until they are marked, about 4 minutes per side.
  • For the dipping sauce: Stir together the sour cream, mayonnaise, dill, mustard powder and garlic in a small bowl.
  • Let the pickles cool to room temperature before serving with the dipping sauce.

GRILLED PICKLES



Grilled Pickles image

Provided by Food Network Kitchen

Categories     side-dish

Time 7m

Number Of Ingredients 0

Steps:

  • Drain a 24-ounce jar of pickle halves, reserving the brine. Pat the pickles dry; toss with 1 onion (cut into wedges) and some olive oil. Grill, turning, until marked, 3 to 4 minutes. Let cool, then pack into a jar and add the brine. Refrigerate until cold or up to 5 days.

QUICK-PICKLED CHARRED VEGETABLES



Quick-Pickled Charred Vegetables image

Check out this summer-ready pickle recipe-the technique is nothing short of amazing.

Provided by Mark Bittman

Categories     Appetizer     Condiment     Pickles     Vegetable     Vegetarian     Vegan     Grill     Grill/Barbecue

Yield 8 or more servings

Number Of Ingredients 9

1 1/2 cups distilled white vinegar or cider vinegar
1/2 cup sugar
1 teaspoon salt
1 teaspoon mustard seeds
1 teaspoon coriander seeds
1 teaspoon black peppercorns
2 bay leaves
2 cloves garlic, sliced
2 pounds vegetables of your choice

Steps:

  • Make the brine:
  • Put the vinegar, sugar, salt, mustard seeds, coriander seeds, peppercorns, and bay leaves in a small saucepan over medium heat. Stir until the sugar dissolves. Remove from the heat and add the garlic. When it cools, pour it into a large, nonreactive metal or glass bowl.
  • Make the pickled vegetables:
  • Start the coals or heat a gas grill for medium-high direct cooking. Make sure the grates are clean.
  • Prep the vegetables. Put the vegetables on the grill directly over the fire. (For smaller pieces, use a perforated grill pan, or skewer them to make them easier to handle.) Close the lid and cook the vegetables, turning them as necessary, until they brown deeply on all sides without softening; how long this takes will depend on the vegetable and how hot the fire is, but figure between 5 and 15 minutes total for most vegetables. Stay close to the grill, check them early and often, and move them to cooler parts of the grill to control the coloring.
  • As they finish, transfer them to the bowl with the brine. When all are done, toss the vegetables with the brine to coat. Cover the bowl and refrigerate, tossing the vegetables every 30 minutes so, until the flavor and texture fully develop, at least 3 hours. Serve right away, or keep in an airtight container in the refrigerator for up to a week.
  • Variations:
  • Quick-Pickled Charred Vegetables with Chile, Lime, and Star Anise: Perfect with Vietnamese noodles, soups, and salads: For the brine, use 1 1/2 cups rice vinegar, 1/2 cup sugar, 1 teaspoon salt, and 5 pods star anise. After the liquid simmers, add the grated zest of 1 lime and 1 sliced jalapeño or Thai bird chile (remove the seeds for less heat).
  • Sweeter Quick-Pickled Charred Vegetables with Ginger: Akin to sweet-and-Sour Chinese and Korean pickles: For the brine, use 1 cup each rice vinegar and sugar, 1/2 cup water, 1 teaspoon salt, and 1/3 cup thinly sliced or julienne fresh ginger. After the sugar dissolves in Step 1, let the brine bubble gently for another 15 minutes to develop the ginger flavor.
  • Spicy Dilly Pickled Vegetables: Terrific made with green beans or okra: In Step 1, substitute 1 tablespoon dill seeds and 2 teaspoons red chile flakes for the mustard and coriander seeds. After adding the vegetables, toss in several fresh dill sprigs if you like.

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  • Lay the pickles on a paper towel lined baking sheet and pat off any excess moisture. Cut the red onion into wedges and remove the skin. Toss the pickles and onion with the olive oil.
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