Quick-Pickled Charred Vegetables

I’m finicky about my pickles, and declare this technique nothing short of amazing. The only trick is to avoid vegetables that soften quickly, like summer squash, because they need to char but retain some crunch for the brining step. Some specifics: Cut broccoli and cauliflower into florets. Firm vegetables—like fennel, kohlrabi, daikon, onion, and jícama—should be grilled in 1/2-inch-thick slices, then cut into sticks. Cook whole green beans and okra (a real treat), but grill radishes whole or cut in half, depending on their size. Cucumbers hold up remarkably well on the grill; cut them into spears. And don’t forget their cousins, melons. Carrots should be left whole, halved, or quartered so the pieces are no thicker than your pinky.