Best Pickled Grilled Vegetables Recipes

GRILLED SNAPPER SANDWICH WITH PICKLED VEGETABLES

Grilled Snapper Sandwich with Pickled Vegetables image

Our grilled fish sandwiches are a simple twist on the Vietnamese banh mi.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Time 25m

Yield Makes 4

Number Of Ingredients 12

Ingredients

2 carrots, peeled into ribbons (about 2 cups)
1 small cucumber, such as Persian, thinly sliced (about 1 cup)
4 radishes, very thinly sliced (about 1 cup)
1/4 cup unseasoned rice-wine vinegar
2 teaspoons sugar
Coarse salt and freshly ground pepper
1/3 cup mayonnaise
1 1/2 teaspoons Sriracha, plus more for serving (optional)
2 skinless red-snapper fillets (each about 8 ounces)
Extra-virgin olive oil, for brushing
4 Portuguese rolls, halved
1/2 cup lightly packed fresh cilantro leaves

Steps:

Toss carrots, cucumber, radishes, vinegar, sugar, and 1/2 teaspoon salt in a bowl. Mix mayonnaise and Sriracha in another bowl.
Preheat grill to medium-high. Brush fish with oil; season with salt and pepper. Brush grates with oil. Grill fish until bottom edges turn opaque, about 3 minutes. Flip with 2 large spatulas and cook until opaque in center, about 3 minutes. Remove from grill; cut each fillet in half crosswise. Meanwhile, grill rolls until lightly marked.
Spread mayonnaise mixture on all roll halves. Layer fish and pickled vegetables on bottom halves; drizzle with pickling liquid and top with cilantro. Serve immediately, with more Sriracha.

PICKLED GRILLED VEGETABLES

Pickled Grilled Vegetables image

I can see these being a regular fixture on the picnic table during the upcoming grilling season. What a perfect complement to a platter of barbecued pork, or grilled chicken. These tasted great after just one day, and even better after three.

Provided by Chef John

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled

Time P1DT2h15m

Yield 2

Number Of Ingredients 10

Ingredients

6 pickling cucumbers, sliced in half lengthwise
1 red bell pepper, sliced
1 cup water
1 cup white vinegar
1 cup white sugar
2 ½ tablespoons kosher salt
2 cloves garlic, peeled
12 black peppercorns
¼ teaspoon dried dill
1 pinch crushed red pepper flakes

Steps:

Preheat an outdoor grill for high heat, and lightly oil the grate.
Place cucumbers and red peppers on grill, cook until slightly softened, about 2 minutes per side. Remove from heat.
Combine water, vinegar, sugar, kosher salt, garlic, black peppercorns, dill, and red pepper flakes in a saucepan over medium heat. Bring to a simmer and remove from heat.
Pack cucumbers and peppers evenly between two 16-ounce mason jars. Pour hot pickling liquid into jars, leaving 1/4-inch headspace. Screw on lids and let cool to room temperature. Refrigerate for 24 hours before serving.

Nutrition Facts : Calories 519.5 calories, Carbohydrate 130.6 g, Fat 1.1 g, Fiber 6 g, Protein 5.4 g, SaturatedFat 0.3 g, Sodium 7221.5 mg, Sugar 112.4 g