Ted’s Montana Grill Pickled Cucumbers Recipe
The Ted’s Montana Grill pickled cucumbers recipe is a simple combination of sliced cucumbers soaked in a brine made with vinegar, sugar, salt, garlic, and dill. This copycat version recreates the restaurant’s tangy, crisp flavor at home.
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
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.