Sweet and Spicy Grilled Pickles

Ingredients

• For the brine:
• 1 1/4 cup distilled white vinegar
• 1 1/4 cup water
• 1 cup sugar
• 2 tablespoons Kosher salt
• 2 teaspoons crushed red pepper
• 5 large cucumbers, cut into 4 to 5-inch spears
• 1 medium white onion, cut into 1/2-inch disks and skewered horizontally
• 6 sprigs dill
• 3 teaspoons minced garlic
• 3 sanitized canning jars with lids
• Type of fire: Direct
• Grill heat: high

Directions

1. Combine the vinegar, water, sugar, salt, and red pepper in a small saucepan set over medium-high heat. Whisk until the sugar and salt have dissolved, then take the pan off the heat and leave the brine aside.
2. Start one chimney full of charcoal. Once the coals are fully lit and coated in gray ash, dump them out and spread them evenly across the coal grate. Put the cooking grate on, cover the grill, and let it heat for 5 minutes. Scrub the grate clean and oil it well. Arrange the cucumbers and onions on the grill. Grill the cucumbers until each side is lightly browned, about 2 minutes per side. Grill the onions until both sides are charred and they have softened a bit, about 4 minutes per side. Transfer the cucumbers and onions to a tray, then cut the onions into quarters.
3. Add 2 sprigs of dill and 1 teaspoon of garlic to each jar. Portion the cucumbers and onions evenly among the jars. Pour the pickling liquid over them, stopping so there is 1/2-inch of space between the liquid and the top of each jar. For quick pickles, refrigerate them for 1-2 days before eating; to seal the lids, process the jars in a boiling water bath for 10 minutes, then keep them in a cool, dark place.