Cherry-wood-smoked dill pickle spears with orchard fruit and a bright, fruit-infused brine.
YIELD1 quart
SMOKE20–30 min
HEADSPACE½ inch
PROCESS10 min
GARDEN TO JAR
Cherry smoke. Orchard sweet. Backyard perfect.
A short pass over cherry wood gives the cucumbers a gentle smoke before they meet dill, garlic, whole spices, and a little fresh fruit. The brine gets its own quick fruit infusion, adding orchard flavor without turning the jar sweet.
Directions
Smoke the cucumbers.Smoke cucumber spears for 20–30 minutes over cherry wood, keeping the smoker under 110°F.
Infuse the brine.Combine the vinegar, water, salt, and brine fruit. Simmer 5–10 minutes, remove and discard the fruit, then bring the brine to a boil.
Pack the jar.Pack the smoked spears and all remaining ingredients into a clean quart jar.
Add the brine.Pour boiling brine over the packed ingredients, leaving ½-inch headspace.
Finish the jar.Remove air bubbles, adjust the headspace, wipe the rim, and apply the lid and band.
Process.Water-bath process for 10 minutes, adjusting for altitude. Refrigerate after opening.
Canning note: Use vinegar labeled 5% acidity, do not reduce the vinegar, and follow current altitude adjustments and safe boiling-water canning practices.
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