Step

• Step 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.

  00:45

  180 ˚F / 82 ˚C

  Ingredients

  • 1 Pound Persian Cucumbers

• Step 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.

  Ingredients

  • 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

• Step 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 Traeger Ultimate Picnic Spread. Enjoy! *Cook times will vary depending on set and ambient temperatures.