Go Back Email Link
–+ servings

Smoked Pickles

These smoked pickles add a savory, smoky depth to traditional quick pickles, perfect for snacking, sandwiches, or as a party garnish.
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Serving Size 8 servings

Ingredients

Cucumbers

  • 7-8 medium medium cucumbers (kirby or pickling cucumbers work best; Persian or English are fine if you prefer fewer seeds)

Brine Ingredients

  • 500 ml water
  • 500 ml white vinegar (5% acidity)
  • 1/4 cup granulated sugar
  • 1/4 cup honey (or substitute more sugar for vegan preference)
  • 2 tbsp kosher salt (or pickling/canning salt; reduce if using table salt)

Aromatics and Spices

  • 2-3 sprigs fresh dill
  • 1 tbsp chili flakes (adjust to taste)
  • 1 tbsp peppercorns (a mix of black, white, pink is lovely)
  • 7-8 cloves garlic (smashed)

Instructions

Preparation

  • Wash cucumbers and trim the ends. Slice into spears, coins, or leave whole. Pat dry.

Smoking the Cucumbers

  • Preheat your smoker or grill for a light smoke at a low temperature (around 180-225°F / 80-110°C).
  • Lay cucumbers on a rack and smoke for 20-40 minutes, checking frequently.

Preparing the Brine

  • In a saucepan, combine water, white vinegar, sugar, honey, and salt. Bring to a simmer just to dissolve sugar and salt. Remove from heat and cool for 5-10 minutes.

Packing the Pickles

  • In clean jars, distribute dill sprigs, garlic, chili flakes, and peppercorns. Pack smoked cucumbers tightly but without crushing. Pour warm brine over cucumbers.
  • Leave about 1/2 inch headspace and tap jars gently to release air bubbles.

Storing the Pickles

  • Seal jars and let them cool to room temperature. Refrigerate.
  • For best flavor, wait 24 hours before sampling; peak flavor at 48-72 hours.

Notes

Store refrigerated and use within 3-6 weeks. Pickles are not shelf-stable unless properly canned.