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.
8Activating this element will cause content on the page to be updated.
|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|
|3 Tablespoon||Traeger Chicken Rub|
|1 Bunch||fresh dill|
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
On a baking sheet, combine the kosher salt, peppercorns, celery seeds, coriander seeds, mustard seeds and garlic cloves.
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
Place baking sheet directly on the grill grate and smoke for approximately 90 minutes, stirring spices occasionally.
180 ˚F / 82 ˚C
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.
1/2 Quart white vinegar
1/4 Cup Sugar
3 Tablespoon Traeger Chicken Rub
1 Bunch fresh dill
Place the cucumbers in a plastic container. Pour hot brine over cucumbers covering completely. Let cool and then cover and refrigerate.
12 Small cucumbers
The pickles will be ready in a few hours but are better after 24 hours. Enjoy!