smoked pickles


  • 1 Pound Persian Cucumbers

  • 1 Cup salt

  • 1/2 Cup sugar

  • 6 Clove garlic

  • 4 Whole bay leaves

  • 4 Tablespoon black peppercorn

  • 2 Tablespoon Peppercorn, White

  • 4 Tablespoon fennel seed

  • 1 Tablespoon Coriander, Whole

  • 1 Tablespoon red pepper flakes

  • 2 Cup white wine vinegar

  • 2 Cup ice water




When ready to cook, set temperature to 180℉ and preheat, lid closed for 15 minutes. Place the whole, washed cucumbers directly on the grill grate and smoke for 30-45 minutes. Remove from grill and cut into the desired shape (coins or spears). Set aside until the brine is ready.


In a medium-sized saucepan, bring all remaining ingredients, except dill and ice water, to a boil over medium-high heat. Simmer for 5-10 minutes then remove from heat and steep 20 minutes more. Pour brine over ice water to cool.


Once the brine has cooled, pour over the cucumbers and weigh the cucumbers down with a few plates to ensure they are completely submerged. Let sit 24 hours before use. Serve as part of the Z Grill Ultimate Picnic Spread. Enjoy! *Cook times will vary depending on set and ambient temperatures.