Pickled Grilled Vegetables

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

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.