Smoked Pickles

Introduction & Inspiration

Smoked pickles? Yes, you read that right! This recipe takes the classic dill pickle to a whole new level by adding a layer of smoky flavor that’s both unexpected and incredibly delicious. Smoking the cucumbers before pickling them infuses them with a rich, wood-fired aroma that complements the tangy brine perfectly.

My inspiration came from a love of both smoked foods and pickles. I’m always looking for ways to experiment with flavors and techniques, and the idea of combining these two favorites seemed like a natural fit. The result is a truly unique and flavorful pickle that’s unlike anything you’ve probably tried before.

I also wanted a recipe that was relatively easy to make, even for those who are new to smoking or pickling. This recipe uses a simple smoking process and a quick refrigerator pickle method, making it accessible for home cooks of all skill levels.

It is a must, for pickle lovers.

Nostalgic Appeal

Pickles, in general, evoke feelings of summer picnics, barbecues, deli sandwiches, and perhaps even memories of grandparents making their own pickles. They’re a classic condiment that adds a tangy, crunchy, and refreshing element to many meals.

Smoking food, too, has a long and storied history. It’s a technique that’s been used for centuries to preserve and flavor food, and it often evokes feelings of rustic cooking, outdoor gatherings, and the warmth of a fire.

These Smoked Pickles combine those nostalgic elements, offering a way to enjoy a classic food with a unique and flavorful twist. It’s about taking something familiar and elevating it to a new level of deliciousness.

It’s perfect for a snack, or to elevate a burger.

Homemade Focus

This recipe is all about the homemade goodness. We’re starting with fresh cucumbers, smoking them ourselves, and creating a simple but flavorful brine from scratch. It’s about taking control of the ingredients and the process to create something truly special.

I believe that homemade pickles, especially smoked ones, are far superior to store-bought versions. You have complete control over the ingredients, the seasonings, and the level of smokiness. Plus, it’s a fun and rewarding cooking project.

The process of smoking the cucumbers, making the brine, and then patiently waiting for them to pickle is a labor of love. But the result – a crisp, tangy, smoky, and incredibly flavorful pickle – is well worth the effort.

Flavor Goal

The primary flavor goal for these Smoked Pickles is to achieve a balance of smoky, tangy, garlicky, dilly, and slightly sweet flavors, with a crisp and satisfying texture.

The cucumbers, of course, provide the base flavor and texture. Smoking them adds a layer of rich, wood-fired aroma that permeates the cucumbers.

The white vinegar provides the acidity and tanginess that’s essential for pickles.

The honey adds a touch of sweetness to balance the acidity of the vinegar and the saltiness of the brine.

The salt is crucial for both flavor and preservation.

The garlic cloves add a pungent, savory flavor.

The fresh dill adds a bright, herbaceous note that’s characteristic of dill pickles.

The chili flakes and peppercorns add subtle layers of heat and spice.

Ingredient Insights

Let’s take a closer look at the key ingredients:

• Medium cucumbers: Choose firm, fresh cucumbers that are about the same size. Pickling cucumbers are ideal, but you can also use English cucumbers (though they may be slightly less crisp).
• Fresh dill sprigs: Add that classic dill pickle flavor. Use fresh dill for the best results.
• Chili flakes: Provide a touch of heat. Adjust the amount to your liking.
• Peppercorns (black, white, and pink, or any mix): Add a subtle layer of spice and complexity.
• Garlic cloves: Add that essential garlicky flavor.
• Water: Used to create the brine.
• White vinegar: Provides the acidity and tanginess that’s essential for pickles.
• Honey: Adds a touch of sweetness to balance the acidity and saltiness. You can substitute with sugar, but honey adds a unique flavor.
• Salt: Crucial for both flavor and preservation. Use kosher salt or pickling salt; avoid iodized salt, which can make the pickles cloudy.

Essential Equipment

Here’s a list of what you’ll need to make this recipe.

• Smoker: This is essential for smoking the cucumbers. You can use any type of smoker you have, such as an electric smoker, a charcoal smoker, or a pellet smoker.
• Baking sheet: For placing the cucumbers and other ingredients in the smoker.
• Large pot: For making the brine.
• Jars with lids (size depends on how you slice the cucumbers): For storing the pickles. Make sure the jars and lids are clean.
• Cutting board and knife: For prepping the cucumbers.
• Measuring cups and spoons: For accurate measurements.
• Wooden spoon or spatula: For stirring the brine.

List of Ingredients

Here’s a complete list of the ingredients you’ll need, with precise measurements:

• 7-8 medium cucumbers
• 2-3 sprigs dill
• 1 tablespoon chili flakes
• 1 tablespoon peppercorns (I’m using black, white, and pink, but any mix will do)
• 7-8 cloves garlic

For the brine:

• 500 ml water
• 500 ml white vinegar
• 1/4 cup honey
• 2 tablespoons salt

Step-by-Step Instructions

Let’s get smoking and pickling! Here’s a detailed, step-by-step guide:

Step 1: Prepare Cucumbers

Wash the cucumbers thoroughly to remove any dirt or debris. Do not scrub them vigorously, as you want to keep the skins intact.

Step 2: Smoke Cucumbers and Aromatics

Place the whole cucumbers, garlic cloves, peppercorns, chili flakes, and fresh dill sprigs on a baking sheet.

Place the baking sheet in the smoker.

Smoke at 230°F (110°C) for 60 minutes. This will infuse the cucumbers with a smoky flavor without cooking them through.

Remove the cucumbers and aromatics from the smoker and allow them to cool.

Step 3: Prepare Pickle Brine

While the cucumbers are cooling, make the brine. In a large pot, combine the water, white vinegar, honey, and salt.

Bring the mixture to a boil over medium-high heat, stirring frequently, until the sugar and salt have completely dissolved.

Turn off the heat and let the brine cool slightly.

Step 4: Prepare Pickles

Once the smoked cucumbers are cool enough to handle, cut them into spears or slices, according to your preference.

Place the cut cucumbers, smoked garlic, smoked peppercorns, smoked chili flakes and smoked dill into the clean jars.

Step 5: Pour Brine and Store

Pour the hot pickling brine over the cucumbers in the jars, leaving about 1/2 inch of headroom at the top of each jar.

Close the lids on the jars.

Step 6: Refrigerate

Let the pickle jars cool to room temperature, then refrigerate for at least 24 hours before serving. This allows the flavors to meld and the cucumbers to fully pickle. The longer they sit in the fridge, the more intense the flavor will become.

Settle in and enjoy the best-tasting pickles you’ve ever tried!

Troubleshooting

Here are some potential issues and how to address them:

Problem: My pickles are too soft.

Solution: Make sure you’re using fresh, firm cucumbers. Also, don’t over-smoke the cucumbers. The smoking process should infuse them with flavor, but it shouldn’t cook them through.

Problem: My pickles are too salty.

Solution: Next time, use less salt in the brine. You can also try rinsing the pickles briefly before eating them.

Problem: My pickles are not smoky enough.

Solution: Make sure your smoker is producing enough smoke during the smoking process. You may need to add more wood chips or adjust the temperature. You can also try using a stronger-flavored wood for smoking, such as hickory or mesquite.

Problem: My pickles are not sour enough.

Solution: You can increase the amount of vinegar in the brine for a more sour pickle.

Tips and Variations

Here are some tips and variations to customize your Smoked Pickles:

Tip: For the best flavor and texture, use fresh, high-quality ingredients.

Tip: Experiment with different types of wood for smoking, such as applewood, cherrywood, hickory, or mesquite. Each type of wood will impart a slightly different flavor to the pickles.

Variation: Add other vegetables to the jars, such as:

• Sliced onions
• Carrot sticks
• Cauliflower florets
• Bell pepper strips

Variation: Add other spices to the brine, such as:

• Coriander seeds
• Bay leaves
• Celery seeds
• Mustard seeds

Variation: Use a different type of vinegar, such as apple cider vinegar or rice vinegar. Variation: For a sweeter pickle, increase the amount of honey (or sugar) in the brine.

Serving and Pairing Suggestions

These Smoked Pickles are incredibly versatile and can be enjoyed in many ways:

• As a snack: They’re delicious on their own, straight from the jar!
• On sandwiches and burgers: Add them to your favorite sandwiches or burgers for a smoky, tangy crunch.
• As a side dish: They pair well with grilled meats, BBQ, or any rich and savory meal.
• On a charcuterie board: Add them to a cheese and charcuterie board for a unique and flavorful element.
• Chopped up in salads: Add them to salads for a burst of smoky, tangy flavor.
• With Bloody Marys: A classic pairing!

Nutritional Information

Nutritional content is approximate and will change based on specific ingredients used.

Here’s an approximate nutritional breakdown per serving (assuming about 10 servings per batch):

• Calories: 30-40
• Fat: 0g
• Saturated Fat: 0g
• Protein: 1g
• Carbohydrates: 7-9g
• Fiber: 1-2g
• Sugar: 5-7g
• Sodium: 200-300mg (depending on the salt added)

These Smoked Pickles are a low-calorie, low-fat, and naturally vegan and gluten-free snack or condiment.

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Recipe Summary and Q&A

Let’s recap the recipe and address some frequently asked questions:

Recipe Summary: We made Smoked Pickles by smoking whole cucumbers, garlic, peppercorns, chili flakes, and dill, then slicing the smoked cucumbers, making a brine of water, vinegar, honey, and salt, pouring the hot brine over the cucumbers and spices in jars, and refrigerating them for at least 24 hours.

Q&A:

Q: How long do these smoked pickles last?

A: These pickles can be stored in the refrigerator for up to six months, provided they remain submerged in the brine.

Q: Can I use a different type of cucumber?

A: Pickling cucumbers are ideal for their size, thin skins, and firm texture. However, you can experiment with other varieties, keeping in mind that the texture may be slightly different. English cucumbers are a reasonable substitute.

Q: Can I adjust the amount of chili flakes?

A: Absolutely! Adjust the amount of chili flakes to your preferred level of heat.

Q: Is it necessary to smoke the garlic, peppercorns, and dill?

A: Smoking these ingredients along with the cucumbers adds another layer of smoky flavor to the finished pickles. However, if you don’t have time or don’t want to smoke them, you can add them directly to the jars with the cucumbers.

Q: I don’t have a smoker. Can I still make these pickles? A: You can use some smoked salt, and liquid smoke to mimic the flavor. Q: How can I store the leftovers? A: Keep them in the fridge.