smoked pickles
INGREDIENTS
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
PREPARATION
Steps
1
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.
2
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.
3
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.