Cucumbers , dill , garlic , onion , Vinegar
Ingredients
A great new twist on an old home-made favorite with great results.
Pickling Liquid:
1 1/4 Cups White Vinegar 1 1/4 Cups Water 1 Cup Sugar
Pickles:
2 Tbl Salt 10 Small pickling cucumbers 1 Medium Yellow Onion (peeled and cut into 8 wedges) 6 Sprigs fresh dill 3 Cloves garlic 3 tsp Red pepper flakes
Directions
Preheat the grill and build a charcoal fire for direct grilling.
In a saucepan, combine the pickling ingredients: vinegar, water, sugar and salt; and cook stirring often over medium heat for 5 minutes or until the sugar dissolves and the liquid is clear. Remove from heat and let cool slightly.
Wash cucumbers well with cold water. Trim the blossom ends and grill them over direct heat for 3 to 5 minutes on each side or just long enough to mark each side.
Grill the onions for 5 to 7 minutes on each side or until the onions have softened and are marked.
Remove the cucumbers and onion from the grill and set aside to cool.
Divide the cucumbers, onions, dill, garlic and pepper flakes evenly among 3 sterilized pint canning jars. Fill each jar to to the top with the pickling liquid mixture and seal tightly. Cool to room temperature before refrigerating
