• Smoked Whole Pickles
 
  • Smoked Whole Pickles
 

Smoked Whole Pickles

4.0
4.01Smoked Whole Pickles
|
  • Difficulty3/5
  • Prep time15 mins
  • Cook time90 mins
  • Serves8 - 12
  • HardwoodHickory

A smoked garlic and spice mix make these pickles some of the best you’ve ever tasted. Serve them alongside (or inside) burgers and sandwiches for a smoky crunch.

Ingredients

Smoked Spices:

  • 1/2 TSP PINK PEPPERCORN
  • 1 TSP BLACK PEPPERCORN
  • 1 1/2 TSP CELERY SEEDS
  • 1 1/2 TSP CORIANDER SEEDS
  • 1 tsp MUSTARD SEED
  • 8 cloves GARLIC, PEELED

Pickles:

  • 1 qt WATER
  • 1/2 qt WHITE VINEGAR
  • 12 small CUCUMBERS
  • 1 bunch FRESH DILL

Smoked Spices:

  • 1 1/2 TSP CELERY SEEDS
  • 1 1/2 TSP CORIANDER SEEDS
  • 1 tsp MUSTARD SEED
  • 8 cloves GARLIC, PEELED

Pickles:

  • 1 qt WATER
  • 1/2 qt WHITE VINEGAR
  • 12 small CUCUMBERS
  • 1 bunch FRESH DILL

Preparation

When ready to cook, start the Traeger according to grill instructions. Set the temperature to the Smoke setting (set to Super Smoke if using a WiFIRE-enabled grill) and preheat, lid closed for 5 minutes.

On a baking sheet, combine the Kosher salt, peppercorns, celery seeds, coriander seeds, mustard seeds and garlic cloves.

Place baking sheet directly on the grill grate and smoke for approximately 90 minutes, stirring spices occasionally.

Place water and vinegar in a medium saucepan and bring to a boil. Turn off heat and add the smoked spices, sugar and summer shandy rub. Stir well until the salt dissolves and add fresh dill.

Place the cucumbers in a plastic container. Pour hot brine over cucumbers covering completely. Let cool and then cover and refrigerate.

The pickles will be ready in a few hours but are better after 24 hours. Enjoy!

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  • Difficulty3/5
  • Prep time15 mins
  • Cook time90 mins
  • Serves8 - 12
  • HardwoodHickory