Smoked Pickles

Difficulty: 3/5 / Prep time: 15 min / Cook time: 90 min. / Serves: 8-12 / Pellets: Hickory 

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: 

• 1/2 CUP KOSHER SALT
• 1/4 CUP SUGAR
• 3 TBSP LEINENKUGEL’S SUMMER SHANDY RUB

• 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

• 1 QT WATER
• 1/2 QT WHITE VINEGAR

• 12 SMALL CUCUMBERS

• 1 BUNCH FRESH DILL

Preparation: 

When ready to cook, fill hopper with Hickory Pellets, then set the GMG to 150 degrees, 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 (or use our GMG Grill Mat) 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 (or try this Lemon Pepper Seasoning by Meat Church). 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!