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BackstoryGrill the cucumbers first, locking in all that smoky, charred goodness, then pickle them immediately afterwards.
- 2 tablespoons pickling spice
- 2 cups white vinegar
- 4 whole firm cucumbers, cut into spears
- Use cheesecloth to make a bouquet of 2 tablespoons pickling spice; combine with vinegar in a bowl.
- Oil and season cucumbers; grill on high 45 seconds per side. Put in vinegar and cover with plastic wrap. Let pickle 1 hour. Remove and seal in mason jars or serve immediately.