Prepare the Cucumbers: Wash the cucumbers thoroughly to remove any dirt or debris.

Smoke the Ingredients: Place the whole cucumbers, garlic cloves, peppercorns, chili flakes, and fresh dill on a baking sheet. Place the baking sheet in your smoker, preheated to 230°F (110°C). Smoke for 60 minutes. This infuses the cucumbers and other ingredients with that delicious smoky flavor.

Cool: Remove the baking sheet from the smoker and allow the cucumbers and other ingredients to cool completely.

Prepare the Brine: While the cucumbers are cooling, prepare the pickling brine. In a large pot, combine the water, white vinegar, honey, and salt. Bring the mixture to a boil over high heat, stirring until the salt and honey are completely dissolved. Then, turn off the heat.

Prepare the Pickles: Cut the smoked cucumbers into spears. Pack the cucumber spears, smoked garlic, smoked peppercorns, smoked chili flakes, and smoked dill into your jars.

Add the Brine: Pour the hot pickling brine over the cucumbers in the jars, leaving about ½ inch of headspace at the top. Make sure the cucumbers are completely covered by the brine.

Seal and Refrigerate: Close the lids tightly on the jars. Allow the jars to cool to room temperature, then refrigerate for at least 24 hours before serving. This allows the flavors to meld and the pickles to fully develop their flavor