• 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

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.