Quick pickled grilled vegetables

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I get you. You're like, wait a minute. What? Make up you mind. Are they're grilled or are they pickled. Ahhhh. Eureka. They're both.

We're such geniuses. We hold the stick at both ends.

Quick pickled grilled vegetables

Ingredients for vinegar

• 1 1/2 cups vinegar

• 1/2 cup water

• 1/2 cup sugar

• 2 Tablespoons salt

• 1 Tablespoon mustard seeds

• 1 Tablespoon whole black peppercorns

• 2 Bay leaves

• 1 dried shata pepper

• 1/2 Tablespoon coriander seeds

• 2 cloves of garlic, sliced

• About a kilo of chopped vegetables, of your choice

How to prepare

First, let's make the vinegar, which is pretty simple.

1. Place all ingredients, except the garlic cloves, in a large saucepan and bring to a gentle boil. The goal is to dissolve the sugar in the water. When the sugar has dissolved. Turn off the heat and allow the vinegar to cool to room temperature. Add the sliced garlic cloves.

During this time, we will grill the vegetables..

1. Preheat the grill to medium-high heat. Place the vegetables directly on the grate, close the grill lid and grill them until they are cooked. This should take between 10-15 minutes so don't move away from the grill. If the vegetables are too small, I suggest you skewer them. I like to use hard vegetables. I used turnips that I cut into even slices and when it came off the grill, I cut into even fingers size. Same goes for kohlrabi and fennel. I cut the carrots into sticks (try not to make the sticks thicker than your pinky). Cauliflower and broccoli are great. Quarters of red and white onions. Asparagus.

2. After your vegetables come off the grill, you can transfer them to a pot with the cooled vinegar, cover it with a lid, and put it in the refrigerator for a few hours.

3. Wonderful!! Enjoy!!!

The original and ingenious idea, with my additions, is from MARK BITTMAN, who burbles anything that moves.