Smoked Pickles
Smoked pickles are a unique play on a classic. The cucumbers, salt, and spices are smoked to infuse them with flavor before they head into the pickling liquid. The extra flavor this method imparts is incredible. Enjoy smoked pickles alone, use them on sandwiches and salads, or add them to charcuterie boards to mix things up!
Equipment
- Z Grills 700D4E Wood Pellet Grill
- Z Grills Hickory Wood Pellets
- Rimmed Baking Sheet
- Tongs
- Saucepan
- 2-3 Glass Jars with Lids
Ingredients
- 24 small pickling cucumbers
- 14 garlic cloves, peeled
- 1 large white onion, thinly sliced
- ¾ cup kosher salt
- 1 tablespoon black peppercorns
- 1 tablespoon celery seed
- 1 tablespoon coriander seeds
- 2 ½ teaspoons mustard seeds
- 2 quarts water
- 1 quart white vinegar
- ½ cup granulated sugar
- 2 bunches fresh dill
- 4 bay leaves
- 3-4 dried hot chili peppers, of choice
Instructions
- Preheat your Z-Grills (preferably with branded wood pellets) or other wood pellet grill to 180 degrees Fahrenheit.
- Add the cucumbers, garlic, and onion to one side of a baking sheet in an even layer. Arrange the salt, peppercorns, celery seed, coriander, and mustard seeds on the other side.
- Transfer the baking sheet to the grates, close the lid, and smoke for 20 minutes. This step infuses the cucumbers and onion slices with smoke. You don’t want to cook them.
- Remove the cucumbers, garlic, and onions, then set them aside, but continue to smoke the salt and spices for 1 hour. Stir occasionally.
- Once the hour is almost up, bring the water and vinegar to a boil in a saucepan. Remove the saucepan from the heat.
- Add the smoked garlic, salt, spices, and sugar to the pickling liquid. Stir until the salt and sugar dissolve.
- Pack the cucumbers into jars with the sliced onion, dill, bay leaves, and chili peppers (if using). Pour the pickling liquid over the cucumbers. Fill the jars ¾ of the way. Add as few or as many garlic cloves to each jar as desired.
- Place the lids on tightly and let sit for 48 hours.
- Enjoy.
Notes
Kosher salt is used as a replacement for pickling salt in this recipe. It is an excellent substitute if it contains no anti-caking agent.
Pickles will keep for 4-6 weeks. To keep them for 4-6 months, seal the jars using the hot water bath method.
