smoked whole pickles
1/2 Cup kosher salt
1/2 Teaspoon Peppercorns, pink
1 Teaspoon black peppercorn
1 1/2 Teaspoon celery seed
1 1/2 Teaspoon coriander seeds
1 Teaspoon mustard seeds
8 Clove garlic, peeled
1 Quart water
1/2 Quart white vinegar
1/4 Cup sugar
3 Tablespoon Your Favorite Leinenkugel's Summer Shandy Rub
1 Bunch Dill Weed, fresh
12 Small Persian Cucumbers
When ready to cook, start the Z Grill according to grill instructions. Set the temperature to the 180 F and preheat, lid closed for 5 minutes.
On a baking sheet, combine the Kosher salt, peppercorns, celery seeds, coriander seeds, mustard seeds and garlic cloves.
Place baking sheet directly on the grill grate and smoke for approximately 90 minutes, stirring spices occasionally.
Place water and vinegar in a medium saucepan and bring to a boil. Turn off heat and add the smoked spices, sugar and summer shandy rub. Stir well until the salt dissolves and add fresh dill.
Place the cucumbers in a plastic container. Pour hot brine over cucumbers covering completely. Let cool and then cover and refrigerate.
The pickles will be ready in a few hours but are better after 24 hours. Enjoy!