Quick-Pickled Charred Vegetables

Ingredients for Quick-Pickled Charred Vegetables

• 350ml distilled white vinegar or cider vinegar

• 120ml sugar

• 1 teaspoon salt

• 1 teaspoon mustard seeds

• 1 teaspoon coriander seeds

• 1 teaspoon black peppercorns

• 2 bay leaves

• 2 cloves garlic, sliced

• 900g vegetables of your choice

How to make Quick-Pickled Charred Vegetables

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.

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 flavour 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.

Quick-Pickled Charred Vegetables with Chilli, Lime, and Star Anise: Perfect with Vietnamese noodles, soups, and salads: For the brine, use 350ml rice vinegar, 120ml 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 chilli (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 240ml each rice vinegar and sugar, 120ml water, 1 teaspoon salt, and 50g 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 flavour.

Spicy Dilly Pickled Vegetables: Terrific made with green beans or okra: In Step 1, substitute 1 tablespoon dill seeds and 2 teaspoons red chilli flakes for the mustard and coriander seeds. After adding the vegetables, toss in several fresh dill sprigs if you like.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.