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Smoking

Smoked Quick Pickles

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If you like canning pickles, you are going to love these Smoked Quick Pickles! This recipe is perfect for the fall canning season, but you can make quick pickles any time of year. The hint of smoky flavor in this recipe adds so much. And the crunchy texture of the pickles will have you reaching for another one. 

Your smoker is such a versatile cooking implement! You can use it to impart flavor to so many different meals! These Horseradish Smoked Potatoes would make a wonderful side dish to any meal! And come on! Who doesn’t love corn on the cob? This amazing Smoked Corn On The Cob recipe is perfect for the clan!

2 jars of Smoked Quick Pickles stacked on top of each other.

Autumn is canning season. We usually do all our canning for the winter before the September long weekend. The great thing about this recipe is that you can make these year-round. The ingredients are always in the stores, and it takes no time at all to prepare them!

HELPFUL ITEMS FOR THIS RECIPE

This post contains affiliate links. As an Amazon Associate, I earn a small portion from qualifying purchases at no extra charge to you.

Wide Mouth Mason Jars -16 oz

9×13 Disposable Aluminum Foil Pans

Masterbuilt Digital Electric Smoker

WHAT DO YOU NEED TO MAKE smoked quick pickles?

All the ingredients to make smoked quick pickles on a white countertop.

Honestly, you really need just a handful of ingredients to make these fabulous smoked quick pickles. If you have a well-stocked spice drawer and a small herb garden, you have almost everything you need!

INGREDIENTS

  • Little cucumbers
  • Fresh dill
  • Fresh thyme
  • Whole peppercorns
  • Whole mustard seeds
  • Whole garlic cloves, smashed
  • White vinegar
  • Water
  • Kosher salt
  • Sugar

HOW TO MAKE SMOKED quick pickles

Preheat your smoker to 175 – 200 degrees F. You need to keep the temperature of your smoker pretty low. As you don’t want to cook the cucumbers, just impart some smoky flavor to them before the quick pickle process.

Thoroughly wash your canning jars with mild soapy water, rinse them well, dry them, and set them aside.

Cucumbers slices in a foil pan with pickling spices ready to go into the smoker.

Next, slice the cucumbers in half lengthwise. I like to put them in the canning jars to make sure that they will fit. If they are too tall for the jars, you can trim off a little. Remember, they should be about 1 inch below the top of the rim of the jars. Keep the trimmed bits as they work great to fit in around the larger pieces of cucumbers in the jars.

Place the sliced cucumbers and bits, the whole peppercorns, the mustard seeds, and the smashed garlic cloves in the foil pan. Place the pan in the preheated smoker for 30-45 minutes. I like to use hickory wood, but you can play around with whatever wood flavor you like.

Make sure you have good smoke for the whole time the cucumbers are in the smoker. Remember, they aren’t in there very long, but you do want to develop a light smoky flavor.

Preparing the brine and finishing the quick pickles

While the cucumbers are smoking, you can prepare the brine. In a small saucepan combine the vinegar, water, sugar, and Kosher salt. Bring to a boil, then reduce the heat and simmer, stirring occasionally. Continue cooking until the sugar and kosher salt is completely dissolved. Remove from the heat and set aside.

Smoked cucumbers in the canning jars, with the pickling spices, ready for the brine to be poured into the jar.

Once the cucumbers have finished smoking, remove them from the smoker and allow them to cool slightly. Place a sprig of fresh dill and fresh thyme in each of the prepared jars.

Then, divide the smoked cucumbers, peppercorns, mustard seeds, and smashed garlic cloves between the 2 jars. Load the jars so that the cucumbers are tightly packed but not squishing each other in the jars.

Smoked pickles in the jar with the spices and the brine.

Now, carefully spoon the brine into the jars. Fill the jars to about 1/2 inch from the top of the jar. Give the jars a little shake to make sure that you get all the air bubbles out.

Place the lids on the jars and tighten them down firmly. Refrigerate the jars for 48 hours before eating them. It takes some time for the flavors to meld and the cucumbers to pickle.

Smoked quick pickles in jars ready to be refrigerated.

They look fantastic, and they taste even better!

Other quick pickling ideas

Quick pickling is a great way to get that crunchy, tangy pickle flavor into all sorts of vegetables without going through the full canning process. Here are some amazing quick pickling ideas that you should try. Trust me, they are all superb!

These Quick Pickled Onions could not be simpler to make. Pickled onions are a quick fix to making sandwiches, burgers, tacos, burritos, and salads even better!

Sweet and spicy Quick Pickled Radishes are easy to make and add a crunchy, tangy zip to any dish. Keep a jar handy in the fridge to add to salads, burgers, tacos, and sandwiches.

If you love the flavors that pickling gives your food, you need to start doing some quick pickling today!

2 jars of smoked quick pickles on a white countertop.

Pin it HERE!

These smoked quick pickles are the perfect snack right out of the jar! They are also great on burgers or as a side for any sandwich!

Pin it HERE!

These smoked quick pickles are the perfect snack right out of the jar! They are also great on burgers or as a side for any sandwich!
2 jars of smoked quick pickles stacked on top of each other.

Smoked Quick Pickles

Ken Noland
These smoked quick pickles take your ordinary pickles and pushes the flavor over the top to amazing!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 45 minutes mins
Additional Time 2 days d
Total Time 2 days d 1 hour hr
Course Smoking
Cuisine American
Servings 2 – 16 oz jars

Ingredients
 

  • 1 lb. little cucumbers sliced in ½ lengthwise (about 6-7 little cucumbers)
  • 2 sprigs fresh dill
  • 2 sprigs fresh thyme
  • 2 tsp whole peppercorns
  • 2 tsp whole mustard seeds
  • 2 cloves garlic smashed
  • 1 cup white vinegar
  • 1 cup water
  • 1 tbsp Kosher salt
  • 1 tbsp sugar

Instructions
 

  • Preheat your smoker to 175 – 200 degrees F. I use hickory wood to smoke my pickles, and they turn out great!
  • Wash the canning jars with mild soapy water, rinse well, dry, and set aside.
  • Slice the cucumbers lengthwise in half. I put the cucumbers into the pint jars and trim off the tops as needed to make sure the lid would close. They should be approximately 1 inch below the top of the jar. Keep the tops and smoke them, too; they are great one-bit pickles!
  • Place the sliced pickles, whole peppercorns, mustard seeds, and smashed garlic cloves onto a shallow foil pan and place in the smoker for about 30 – 45 minutes. The cucumbers should just develop a light smoke; you don’t want to cook the cucumbers.
  • While the cucumbers smoke, combine the vinegar, water, sugar, and Kosher salt in a small saucepan and bring to a boil over high heat.
  • Once the Kosher salt and sugar have dissolved, remove from the heat and set aside.
  • Remove the cucumbers and spices from the smoker and allow to cool slightly.
  • Place a sprig of fresh dill and fresh thyme into each jar.
  • Divide the smoked cucumbers, peppercorns, mustard seeds, and garlic between the 2 jars. You want the cucumbers to be tight but not too tightly packed into the jars.
  • Carefully spoon the vinegar-water mixture into the jars to about 1/2 an inch from the top.
  • Place the lids on tightly and refrigerate for 48 hours before trying them. This will help to allow the flavors to meld and the cucumber to pickle.
  • Enjoy!!

Equipment

Wide Mouth Mason Jars 16 oz Bundle with Non Slip Jar Opener brand BHL Jars- Set of 6 Half Quart Mason Jars – Canning Glass Jars with Lids
9x13 Disposable Aluminum Foil Pans 30 Pack Large Baking Pan Trays - Heavy Duty Tin Tray Half Size Chafing Dishes. Food Containers for Roasting, Cooking, Heating or Steam Table
9×13 Disposable Aluminum Foil Pans 30 Pack Large Baking Pan Trays – Heavy Duty Tin Tray Half Size Chafing Dishes. Food Containers for Roasting, Cooking, Heating or Steam Table
Masterbuilt MB20070421 30-inch Digital Electric Smoker, Black
Masterbuilt MB20070421 30-inch Digital Electric Smoker, Black

Nutrition

Serving: 1
Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.
Tried this recipe?Let us know how it was!


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Hi, I’m Ken thanks for stopping by BBQing with the Nolands! I was born and raised in Western Canada. I grew up on the great wide open farmlands that produce some of the worlds’ best livestock and grains.
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