1. Prepare the Cucumbers:

Wash the cucumbers thoroughly to remove any dirt or debris.

2. Smoke the Cucumbers:

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

Place the baking sheet in the smoker. Smoke at 230°F (110°C) for 60 minutes.

Remove the cucumbers and aromatics from the smoker. Allow them to cool completely.

3. Prepare the Pickle Brine:

In a large pot, combine the water, white vinegar, honey, and salt.

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

Turn off the heat.

4. Prepare the Pickles:

Cut the cooled, smoked cucumbers into spears.

Place the cucumber spears in clean jars. You can use any size jars you prefer.

Pour the hot pickling brine over the cucumbers, leaving about ½ inch of headroom (space between the top of the brine and the rim of the jar) in each jar.

Close the lids tightly.

5. Store the Pickles:

Leave the pickle jars in the refrigerator for at least 24 hours. This will give the flavors a chance to meld and develop.

Settle in and enjoy the best-tasting pickles you’ve ever tried! These pickles are best enjoyed within a few weeks, but they can be stored in the refrigerator for longer.

Enjoy your homemade smoked pickles!