Step

• Step 1

  When ready to cook, start the Traeger according to grill instructions. Set the temperature to the 180 F and preheat, lid closed for 5 minutes.

  180 ˚F / 82 ˚C

• Step 2

  On a baking sheet, combine the Kosher salt, peppercorns, celery seeds, coriander seeds, mustard seeds and garlic cloves.

  Ingredients

  • 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

• Step 3

  Place baking sheet directly on the grill grate and smoke for approximately 90 minutes, stirring spices occasionally.

  01:30

  180 ˚F / 82 ˚C

• Step 4

  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.

  Ingredients

  • 1 Quart water

  • 1/2 Quart white vinegar

  • 1/4 Cup sugar

  • 3 Tablespoon Traeger Leinenkugel's Summer Shandy Rub

  • 1 Bunch Dill Weed, fresh

• Step 5

  Place the cucumbers in a plastic container. Pour hot brine over cucumbers covering completely. Let cool and then cover and refrigerate.

  Ingredients

  • 12 Small Persian Cucumbers

• Step 6

  The pickles will be ready in a few hours but are better after 24 hours. Enjoy!