Small Batch Sunday - Grilled Bread & Butter Refrigerator Pickles
Grilled pickles...weird right? The grilling brings out a little bit of umami from the cucumbers and a lot of umami from the onions. That being said, they are just as delicious if you don’t have the time to grill them so definitely try them either way!
If you added our Small Batch Sunday bundle for these to your order, all you need is the water. If not, here’s what you need:
2 1/2 pounds pickling cucumbers, like Kirbys
1 medium onion, cut into 1/2 inch slices
2 gloves garlic, sliced
3/4 cup water
1/2 cup sugar
2 Tbsp. salt
1 1/2 tsp. mustard seeds
1/2 tsp. celery seeds
1/2 tsp. ground turmeric
And here’s how to make them:
Throughly scrub cucumbers. Trim ends and cut lengthwise into quarters. For a charcoal or gas grill, place the cucumbers and onion slices on the rack of a covered grill directly over medium heat. Grill about 6 minutes or until grill marks appear, turning once halfway through. Cool slightly, separate onion slices into rings. Pack cucumbers, onion rings, and garlic into three clean pint jars.
In a medium non-reactive saucepan, combine vinegar, the water, the sugar, salt and spices. Bring to boiling over medium heat, stirring to dissolve sugar and slat. Remove from the heat. Pour the hot vinegar mixture over the cucumbers and onion, making sure to cover the vegetables. Cool for half an hour. Seal the jars and pop them into the fridge for a day or 2 before serving. These last in the refrigerator for up to a month.Makes 3 pints