Hey y’all! I’m Ginna, and let me tell you-I’ve tasted a lot of pickles in my time, but the ones from Ted’s Montana Grill? Whew, they’re in a league of their own. After falling in love with those crispy little bites, I just had to figure out how to make ’em myself-and I did!
The Ted’s Montana Grill pickled cucumbers recipe is a simple combination of sliced cucumbers soaked in a pickle brine made with vinegar, sugar, salt, garlic, and dill. This copycat version recreates the restaurant’s tangy, crisp flavor at home.
Stick around, y’all-’cause I’m gonna walk you through every step, plus share some tips that make these pickles extra tasty just like the ones at Ted’s, like the Dave’s Sweet and Spicy Pickles!
What Does Ted’s Montana Grill Pickled Cucumbers Taste Like?
Ted’s Montana Grill Pickled Cucumbers are crisp and refreshing, with just the right amount of snap in every bite. The texture is firm and satisfying, never soggy or mushy.
The flavor is tangy and savory, with a bold pop of salt and a gentle hint of garlic. The dry mustard and coriander add a little extra depth that lingers pleasantly on the tongue.
These pickles strike a perfect balance-not too sour, not too sweet. They’re cool, bright, and totally addictive. Whether you’re eating them straight from the jar or alongside a burger, they hit the spot every single time.
Ingredients Required for Ted’s Montana Grill Pickled Cucumbers Recipe
Here’s the list of Ingredients you’ll need to make this Ted’s Montana Grill Pickled Cucumbers
- Pickling cucumbers – sliced ¾ inch thick
- 1½ teaspoons salt
- ¼ teaspoon garlic powder
- ¼ teaspoon ground coriander
- ¼ teaspoon dry mustard
- Cold water – to fill the jar
Kitchen Utensil You’ll Need
- A sharp knife for slicing cucumbers
- A pint-sized mason jar with lid
- A measuring spoon set
- A small bowl for mixing seasonings
- Your refrigerator for the magic to happen
Prep Time: 10 minutes
Refrigeration Time: 8 hours
Yield: 1 pint jar of pickles
How to Make Ted’s Montana Grill Pickled Cucumbers
Simply follow the steps given below to make your Ted’s Montana Grill Pickled Cucumbers at home
1. Slice those cucumbers
Cut your pickling cucumbers into thick, hearty slices-about ¾ inch each. Fill your pint jar with the sliced cucumbers. Don’t be shy-pack ‘em in!
2. Mix the seasonings
In a small bowl, stir together 1½ tsp salt, ¼ tsp garlic powder, ¼ tsp coriander, and ¼ tsp dry mustard. Pour the seasoning mix right into the jar over the cucumbers. Add cold water to the jar until it’s full, covering the cucumbers completely.
3. Shake it up
Seal the jar with the lid and give it a good shake to mix everything up. Pop the jar into the fridge and let it sit for 8 hours. Be sure to shake the jar every couple of hours to keep the seasonings moving around.
After 8 hours, your pickles are crisp, cold, and ready to eat!
Check another my all time favorite Grillos Pickle Recipe.
Some Tasty Ways To Customize and Serve This Ted’s Montana Grill Pickled Cucumbers
1. On a juicy burger (oh yes, y’all!)
We can’t even think about grilling burgers without throwing a few of these pickles on top. That salty crunch with melty cheese and beef? Mercy-it’s a game-changer.
2. Beside a pulled pork sandwich
These pickles cut right through that smoky, saucy pork with just the right zip. We’ve served them at cookouts, and folks always ask for the recipe.
3. Chopped up in potato salad
We started adding a few chopped pickles to our creamy potato salad-and now we can’t stop. It adds a pop of tang that balances out the richness so perfectly.
4. Rolled into a wrap or deli sandwich
Oh, this one’s a lunchtime lifesaver. A turkey wrap with these pickles tucked inside? Pure lunchtime joy. Crunchy, zippy, and satisfying!
5. Alongside fried chicken
We swear by this combo. That crispy golden chicken and a few of these chilled pickles on the side? It’s a Southern thing, and it just works.
6. Tossed into tuna or chicken salad
One day we ran out of relish and tossed in a chopped-up pickle instead-never went back. The depth of flavor it adds is unreal.
7. Served with a cheese board
Oh honey, don’t sleep on this one. These pickles next to some sharp cheddar, maybe a slice of salami? It’s the salty-sweet combo you didn’t know you needed.
8. As a Bloody Mary garnish
We tried this on a whim during brunch and it blew us away. These pickles on a cocktail skewer with a celery stick? Fancy and flavorful.
9. In deviled eggs (trust us!)
We chopped ‘em fine and stirred them into our deviled egg filling. It added a kick that folks raved about for days after.
10. Straight from the jar, late at night
Let’s be real-we all do it. You open the fridge just to “look,” and next thing you know, you’re standing there with a fork, eating pickles outta the jar. No shame!
Some Tips on This Ted’s Montana Grill Pickled Cucumbers Recipe
1. Pick the right cucumbers.
I always use pickling cucumbers. They’re small, firm, and super crunchy. Regular ones can get soft, and nobody wants a soggy pickle!
2. Slice them thick.
I like to cut my cucumbers about ¾ of an inch thick. Not too thin, not too thick. That way they stay nice and crunchy in the fridge.
3. Pack that jar full.
Don’t leave big empty spots in your jar. I press the cucumber slices down a bit so I can fit more in. The more, the merrier!
4. Mix your seasonings first.
I learned the hard way-if you dump the spices in one at a time, some of them clump. So now, I stir them all together in a bowl first, then pour it in.
5. Use cold water.
Warm water makes the pickles soft too fast. Cold water helps keep them crisp and fresh-tasting. I use cold tap water straight from the sink.
6. Shake the jar often.
Every couple of hours, I take the jar out of the fridge and give it a good shake. That way all the seasonings move around and coat every slice.
7. Be patient-wait the full 8 hours.
I know it’s hard, but don’t sneak a bite too early! After 8 hours in the fridge, they taste just like the real deal.
8. Taste and tweak next time.
After my first batch, I thought, “Hey, maybe a little more garlic next time!” That’s the fun part-you can play around and make it just how you like it.
9. Make extra-they go fast!
The first time I made them, my family ate the whole jar in one day. Now I double the recipe so we always have more.
How to Store Ted’s Montana Grill Pickled Cucumbers Properly
These little beauties keep well in the fridge for up to one week. Just make sure the lid is on tight and the pickles stay submerged in the brine. Shake the jar every day or two to keep the flavor balanced.
Ted’s Montana Grill Pickled Cucumbers Recipe
Ingredients
- Pickling cucumbers – sliced ¾ inch thick
- 1½ teaspoons salt
- ¼ teaspoon garlic powder
- ¼ teaspoon ground coriander
- ¼ teaspoon dry mustard
- Cold water – to fill the jar
Instructions
- Cut your pickling cucumbers into thick, hearty slices-about ¾ inch each. Fill your pint jar with the sliced cucumbers. Don’t be shy-pack ‘em in!
- In a small bowl, stir together 1½ tsp salt, ¼ tsp garlic powder, ¼ tsp coriander, and ¼ tsp dry mustard. Pour the seasoning mix right into the jar over the cucumbers. Add cold water to the jar until it’s full, covering the cucumbers completely.
- Seal the jar with the lid and give it a good shake to mix everything up. Pop the jar into the fridge and let it sit for 8 hours. Be sure to shake the jar every couple of hours to keep the seasonings moving around.
- After 8 hours, your pickles are crisp, cold, and ready to eat!
Video
Notes
Common Queries on This Ted’s Montana Grill Pickled Cucumbers Recipe
Here, we’ve got you covered with some common questions about the Ted’s Montana Grill Pickled Cucumbers that people often ask.
1. What does Ted’s Montana Grill put on their cucumbers?
From what we’ve tasted and tested, Ted’s pickles have a savory mix of salt, garlic, mustard, and just a hint of coriander. We’ve played around in the kitchen and found that using 1½ teaspoons of salt, ¼ teaspoon of garlic powder, ¼ teaspoon dry mustard, and ¼ teaspoon ground coriander gives us a flavor that’s real close to the original. It’s all about keeping it simple and letting the spices soak in.
2. What kind of pickles are served at Ted’s Montana Grill?
They serve what’s known as refrigerator-style pickled cucumbers, made fresh and kept chilled. They’re not your typical sour dills-they’ve got a crisp, mildly tangy flavor with just the right amount of seasoning. They’re thicker than store-bought chips and super crunchy, which makes ‘em perfect as a starter or snack.
3. Do cucumbers need to be soaked before pickling?
Nope, not for this quick recipe! We’ve found that you can slice and pack your cucumbers straight into the jar. As long as they’re fresh and you give them enough fridge time (at least 8 hours), they soak up all that delicious flavor without needing any pre-soak.
4. What is the difference between pickles and pickled cucumbers?
They’re technically the same thing! “Pickled cucumbers” is just a more descriptive term-referring to cucumbers that have been preserved in a brine or vinegar solution. “Pickles” is what most of us say day-to-day, but it can also refer to other pickled veggies. In this recipe, we’re just talking good ol’ fashioned cucumber pickles, Ted’s-style.
5. Can I use regular cucumbers instead of pickling cucumbers?
You can, but we’ve tried it both ways-and pickling cucumbers win every time. They’ve got a firmer texture and fewer seeds, so they stay crunchier after soaking. If you only have regular cucumbers on hand, go for the smaller ones and slice them a little thicker.
6. How long do these homemade pickles last in the fridge?
We usually keep them up to one week-if they last that long without getting eaten! Just make sure they stay submerged in the brine and give the jar a shake every day or two to keep those flavors mixed up.
7. Why do I need to shake the jar every few hours?
Great question! From our own kitchen trials, we’ve learned that shaking the jar helps evenly distribute the seasonings so every slice gets flavored just right. Otherwise, the spices might settle at the bottom. Just a gentle shake every couple of hours while they chill works wonders.
8. Can I double or triple this recipe?
Oh, absolutely! We do it all the time, especially for cookouts or family gatherings. Just multiply the ingredients and use quart jars or a larger container. The only thing to remember is to keep that cucumber-to-seasoning ratio balanced.
9. Do these taste exactly like the ones from Ted’s Montana Grill?
They come pretty darn close! We’ve had folks taste-test side by side, and most couldn’t tell the difference. The key is that dry mustard and coriander-those give it that Ted’s-style punch. That said, since Ted’s keeps their exact recipe under wraps, this is our closest match after lots of taste testing.
10. Can I reuse the brine for a second batch?
We’ve tried it, and while it works in a pinch, the second batch is never quite as flavorful. The cucumbers pull a lot of the salt and spice out of the brine. If you want that same bold flavor the second time around, we recommend making a fresh batch of the seasoning mix.
Well folks, there you have it-my homemade version of Ted’s Montana Grill Pickles! They’re so simple, yet so tasty you’ll wonder why you ever bought store-bought. Crunchy, tangy, and full of Southern charm-these pickles are perfect for snacking, BBQs, or sharing with friends who need a little pickled joy in their life.
Now go ahead, try one… I dare ya not to fall in love!
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So easy, Thanks
Welcome sue
Came out perfect
Thanks Rodhar