Step 1

In a medium saucepan, combine 1 1/4 cups water, the vinegar, sugar and salt.

Step 2

Cook over medium-high heat until the sugar dissolves, about 4 minutes.

Step 3

Remove the pan from the heat, cover and set aside.

Step 4

Build a charcoal fire for direct grilling and preheat it to 500°F.

Step 5

Grill the cucumbers over the hot coals until they char and slightly soften, about 2 minutes on each triangular side.

Step 6

Grill the onion slices until they char and slightly soften, about 2 minutes on each side.

Step 7

Divide the cucumbers and onions among 3 hot sterilized pint jars.

Step 8

Add 2 sprigs of the dill, one-third of the garlic and 1 1/4 teaspoons of red pepper flakes to each jar.

Step 9

Pour the pickling liquid evenly into each jar and tighten the sterilized lid.

Step 10

Let cool to room temperature before refrigerating.

Step 11

Serve chilled. The pickles will keep refrigerated for 4 weeks.

Step 12

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Step 13

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Step 14

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