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Smoked Whole Pickles

Smoked Whole Pickles

By Traeger Kitchen

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.

Prep Time

15 Minutes

Cook Time

1 Hours
30 Minutes

Pellets

Hickory

Ingredients

Number of people serving

8

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Units of measurement:
main
1/2 Cup kosher salt
1/2 Teaspoon Peppercorns, pink
1 Teaspoon black peppercorn
1 1/2 Teaspoon celery seed
1 1/2 Teaspoon coriander seeds
1 Teaspoon mustard seeds
8 Clove garlic, peeled
1 Quart water
1/2 Quart white vinegar
1/4 Cup sugar
3 Tablespoon Traeger Leinenkugel's Summer Shandy Rub
1 Bunch Dill Weed, fresh
12 Small Persian Cucumbers

Step

  • 1

    When ready to cook, start the Traeger according to grill instructions. Set the temperature to the 180 F and preheat, lid closed for 5 minutes.

    180 ˚F / 82 ˚C

  • 2

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

  • 3

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

    180 ˚F / 82 ˚C

    01:30

  • 4

    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.

  • 5

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

  • 6

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

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