Do you love pickles? Just wait until you try them smoked!
This simple twist takes your charcuterie board from good to unforgettable. And the best part? You’re not limited to cucumbers—use whatever’s in season! Plus, with this smoked pickles recipe, you can stash them in the fridge and enjoy that smoky, tangy goodness for months.
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Table of contents
What Type of Vegetables Do I Use for Smoked Pickles?
I’m using the classic cucumber today, but just about any vegetable can be pickled. It’s a great way to use up whatever’s in season—buy fresh, buy cheap, and start pickling.
When stored properly, your pickles will last for months. But with that smoky flavor added, don’t expect them to last long.
What You Need for Smoked Pickles
Cucumbers
Dill
Chili flakes
Peppercorns (I’m using black, white, and pink, but any mix will do)
Garlic cloves
For the brine:
Water
Sugar
White vinegar
Honey
Salt
Mason jars
How to Make Smoke Pickles at Home
This recipe will give you two full pint jars of delicious smoked pickles.
Step 1 – Prepare the Cucumbers
Wash the cucumbers to remove any debris.
Step 2 – Smoke the Cucumbers
Place whole cucumbers, garlic, peppercorns, red pepper flakes, and fresh dill on a baking sheet
and place in the smoker.
Smoke at 230°F for 60 minutes. Remove from the smoker and allow to cool.
Step 3 – Prepare the Pickle Brine
Combine water, vinegar, sugar, salt, and honey in a large pot and boil. Once the sugar and salt have completely dissolved, turn off the heat.
Step 4 – Preparing the Pickles
Cut cucumbers into spears and place them in the jars. Add the roasted dill, garlic, peppercorns, and chilli to the jar. Pour the hot pickling brine over the cucumbers, leaving about ½ inches of headroom in each jar, and close the lids.
Step 5 – Storing the Pickles
Leave the pickle jars in the refrigerator for at least 24 hours, allowing the flavors to settle and marinate. Settle in and enjoy the best-tasting pickles you’ve ever tried!
Should I Smoke the Pickles Before or After Bottling?
That depends on what you have on hand. If you want to make a batch of homemade pickles, throw them on the smoker before bottling. You’ll have a fantastic pickle mix whenever the urge to snack hits.
If you crave smoked pickles but only have a pre-purchased jar on hand, that’s fine, too. Place the pickle slices and brine in a shallow dish, and smoke away on the grill. The pickle brine mixture will absorb the smoky goodness, too!
How Long Will It Take to Smoke Pickles?
Smoking your cucumbers will take 60 minutes, while smoking pickles doesn’t take long. You want to give them a kiss of smoke flavor, not completely overwhelm them.
You also want to avoid overcooking the vegetables into a soggy mess. Pickles are best with a bit of crunch in the vegetable.
What Temperature Should You Smoke Pickles At?
You should smoke pickles at 230°F, but you want to keep the temperatures low for smoked pickles. Setting the smoker at 225-250°F will give the best smoke, and you should avoid cooking or burning the vegetables.
What Wood Chips Should You Use
Go for a mild flavor, like apple or cherry wood. If you prefer a strong taste, I recommend using hickory or oak.
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What to Serve Pickles With
Pickles go with everything from brisket to toasted cheese sandwiches. Here are some of my favorite combinations
Pork Shoulder Burnt Ends
Pineapple Bourbon Glazed Smoked Ham
Brown Sugar Smoked Salmon
Grilled Chicken Legs
Baked Tri Tip
Smoked Spatchcock Turkey
Baked Meatloaf
Smoked Pickles
Equipment
- 1 Pellet smoker
- 2 Large mason jars
Ingredients
- 7-8 medium cucumbers
- 2-3 sprigs dill
- 1 tbsp chili flakes
- 1 tbsp 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 sugar
- ¼ cup honey
- 2 tbsp salt
Instructions
Step 1 – Prepare the Cucumbers
- Wash the cucumbers to remove any debris.
Step 2 – Smoke the Cucumbers
- Place whole cucumbers, garlic, peppercorns, red pepper flakes, and fresh dill on a baking sheet
- and place in the smoker.
- Smoke at 230°F for 60 minutes.
- Remove from the smoker and allow to cool.
Step 3 – Prepare the Pickle Brine
- In a large pot, combine water, vinegar, sugar, salt, and honey and bring to boil, then turn off once the sugar and salt have completely dissolved.
Step 4 – Preparing the Pickles
- Cut cucumbers into spears and place them in the jars. Add the roasted dill, garlic, peppercorns, and chilli to the jar.
- Pour the hot pickling brine over the cucumbers, leaving about ½ inch of headroom in each jar and close the lids.
Step 5 – Storing the Pickles
- Leave the pickle jars in the refrigerator for at least 24 hours.
- This will give the flavors a chance to settle and marinate.
- Settle in and enjoy the best-tasting pickles you’ve ever tried!
Smoke On!
Charlie
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
Hungry For More?
Do you add the dill, garlic and red pepper to the brine?
Yep you add when into the jar when you put the pickles in 🙂
How long do these keep in the fridge?
Smoked pickles typically last 2 to 3 months in the fridge if stored properly in an airtight jar with enough brine to cover the vegetables.
Here are a few tips to keep them fresh:
Always use clean utensils when handling them.
Keep the lid tightly sealed.
Make sure the pickles stay submerged in the brine.
If they start to smell off, lose their crunch completely, or grow mold, it’s time to toss them.
my family loved these smoked pickles we will be making them again!
Are these able to be processed instead of refridgerated?
Yes, you can process smoked pickles using a water bath canning method, but only if the recipe includes sufficient vinegar (acidity) to ensure food safety. Most pickle recipes are high-acid thanks to the vinegar, which makes them safe for water bath canning—as long as the vinegar-to-water ratio is 1:1 or stronger.
However, smoked pickles are a bit different. Smoking can affect the pH slightly, and because your recipe was designed for refrigerator pickling (quick pickles), it may not be tested for safe shelf-stable storage. To process them safely:
Make sure your brine has at least 50% vinegar (5% acidity).
Do not reduce the salt or vinegar.
Follow approved canning guidelines like those from the USDA or Ball.
Process in a boiling water bath for at least 10 minutes (adjust for altitude).
If you’re not 100% sure the recipe meets safe canning standards, it’s best to stick with refrigeration. For long-term storage, you might consider developing a version based on a tested dill or bread-and-butter pickle recipe and just adding the smoking step beforehand.
These smoked pickles were awesome!!! we made them and served them up for our Memorial day BBQ