Smoked Whole Pickles
By Traeger Kitchen
A smoked garlic and spice mix makes 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 Min
Cook Time
1 Hr
30 Min
Pellets
Hickory
Ingredients
This recipe serves:
8
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 1/2 Cup | kosher salt |
| 1/2 Teaspoon | pink peppercorns |
| 1 Teaspoon | black peppercorn |
| 1 1/2 Teaspoon | celery seed |
| 1 1/2 Teaspoon | whole coriander seeds |
| 1 Teaspoon | mustard seeds |
| 8 | cloves garlic, peeled |
| 1/2 Quart | white vinegar |
| 1/4 Cup | Sugar |
| 3 Tablespoon | Traeger Chicken Rub |
| 1 Bunch | fresh dill |
| 12 Small | cucumbers |
Steps
1
When ready to cook, set Traeger temperature to 180℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
180 ˚F / 82 ˚C
Super Smoke
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
Super Smoke
4
Place 1 quart of water and vinegar in a medium saucepan and bring to a boil. Turn off the heat and add the smoked spices, sugar, and Traeger Chicken 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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