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!