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Smoked Whole Pickles

15

1

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.

8

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  • 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 Clove garlic, peeled

  • 1/2 Quart white vinegar

  • 1/4 Cup Sugar

  • 3 Tablespoon Traeger Chicken Rub

  • 1 Bunch fresh dill

  • 12 Small cucumbers

  • 1

    When ready to cook, set the Traeger temperature to 180℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

    180 ˚F

  • 2

    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 Clove garlic, peeled

  • 3

    Place baking sheet directly on the grill grate and smoke for approximately 90 minutes, stirring spices occasionally.
  • 4

    Place 1 quart water and vinegar in a medium saucepan and bring to a boil. Turn off 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

  • 5

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

    • 12 Small cucumbers

  • 6

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

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