BBQ Pickles
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BBQ Pickles
Recipe By Michael Weldon
Ingredients
2 zucchinis, cut into chunks
2 eggplants, cut into chunks
2 red onions, cut into chunks
1 head of fennel, cut into chunks
2 jalapenos, split lengthways
2 tbs extra virgin olive oil
Pickle Liquid
2 cups Coles apple cider vinegar
1 cup water
½ cup Coles caster sugar
2 tbs sea salt
1 tbs mustard seeds
Cooked using The Ziggy available at Barbeques Galore
Method
Heat a bbq until it begins to smoke. Brush the grill with olive oil. Add the vegetables and grill until they have bar makes on them. Transfer to a sterilized pickling jar. Repeat the process until all the vegetables are cooked.
In a saucepan combine all the pickle liquid ingredients. Boil until all the salt and sugar is dissolved.
Pour the hot liquid into the jar until the vegetables are covered. Shut the lid, allow the vegetables to cool and leave to pickles for at least 24 hours.
Place in the pantry until you need them. Once open store in the jar in the fridge.
