Quick-pickled charred vegetables for a tasty side dish

Ingredients for Quick-pickled charred vegetables

• 360 ml distilled white vinegar or cider vinegar

• 100 g sugar

• 5 ml salt

• 5 ml mustard seeds

• 5 ml coriander seeds

• 5 ml black peppercorns

• 2 bay leaves

• 2 cloves garlic, sliced

• 900 g vegetables of your choice

How to make Quick-pickled charred vegetables

1. Combine 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.Allow to cool, then pour the mixture into a large, non-reactive metal or glass bowl.

2. Prepare the grill by starting the coals or heating a gas grill for medium-high direct cooking.Ensure the grates are clean.

3. Prepare the vegetables.Place the vegetables directly on the grill over the fire.For smaller pieces, use a perforated grill pan or skewer them to make handling easier.Close the lid and cook the vegetables, turning them as necessary, until they are deeply browned on all sides without softening.Cook for about 5–15 minutes, depending on the vegetable and the heat of the fire.Stay close to the grill, checking them frequently, and move them to cooler parts of the grill to control the colouring.

4. Transfer the cooked vegetables to the bowl with the brine as they finish cooking.Once all the vegetables are done, toss them with the brine to coat.Cover the bowl and refrigerate, tossing the vegetables every 30 minutes, until the flavour and texture fully develop, for at least 3 hours.

5. Serve the quick-pickled charred vegetables immediately, or store them in an airtight container in the refrigerator for up to a week.

Variations

• Quick-Pickled Charred Vegetables with Chile, Lime, and Star Anise:For the brine, use 375 ml rice vinegar, 100 g 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:For the brine, use 240 ml rice vinegar, 200 g sugar, 120 ml water, 1 teaspoon salt, and 1/3 cup thinly sliced or julienned 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:For a delightful variation, 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 desired.

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.