Steps

• Step 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

• Step 2

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

  Ingredients

  • 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

• Step 3

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

  01:30

  180 ˚F / 82 ˚C

  Super Smoke

• Step 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.

  Ingredients

  • 1/2 Quart white vinegar

  • 1/4 Cup sugar

  • 3 Tablespoon Traeger Chicken Rub

  • 1 Bunch fresh dill

• Step 5

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

  Ingredients

  • 12 Small cucumbers

• Step 6

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