Here is the best pickle recipe that is very close to the Ted’s Montana Grill Pickle. No canning is involved in this easy homemade pickle recipe. Just add all the ingredients to the jar and place it in the refrigerator for at least 4 days.
The Kirby cucumbers are considered the best for pickles. In this recipe, we are using salted water instead of vinegar to soak the ingredients. The seasoning gives the right smell and delicious flavor to the pickle.
You need to grind the spices in mortar or pestle before adding, but if you do not have them you can use a plastic bag and a rolling pin or a hammer to crush the dry ingredients. Make sure the water level is above the cucumbers.
The half sour pickles are so popular and full of delicious taste with just a few ingredients. These pickles are great on burgers and you can enjoy them as a snack. The pickle will be ready to eat in just 4 days and you can keep it in the refrigerator for weeks.
Ingredients
- 5 Kirby cucumbers
- Few pieces of fresh dill
- 1/2 teaspoon coriander seeds
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon black peppercorns
- 3 bay leaves
- 6 cloves garlic minced
- 1/4 cup sea salt
- 6 cups water
- Additional whole coriander seeds and peppercorns
How to make pickle
Wash the cucumbers and put them into a half-gallon jar.
Mix the sea salt in 6 cups of water until completely dissolved.
In a mortar/pestle, grind coriander, mustard seeds, peppercorns, and 2 bay leaves.
Put garlic in the jar and ground up spices. Pour enough salted water into the jar to cover the cucumbers.
Add the fresh pieces of dill on top and additional coriander seeds, peppercorns, and 1 bay leaf.
The cucumbers should be covered with water completely.
Close the jar and place it in the refrigerator for 4 days at least.
The pickle is ready to enjoy.
Ted's Montana Grill Pickle Recipe
Ingredients
- 5 kirby cucumbers
- Few pieces of fresh dill
- 1/2 teaspoon coriander seeds
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon black peppercorns
- 3 bay leaves
- 6 cloves garlic minced
- 1/4 cup sea salt
- 6 cups water
- Additional whole coriander seeds and peppercorns
Instructions
- Wash the cucumbers and put them into a half-gallon jar.
- Mix the sea salt in 6 cups of water until completely dissolved.
- In a mortar/pestle, grind coriander, mustard seeds,peppercorns, and 2 bay leaves.
- Put garlic in the jar and ground up spices. Pour enough salted water into the jar to cover the cucumbers.
- Add the fresh pieces of dill on top and additional coriander seeds, peppercorns and 1 bay leaf.
- The cucumbers should be covered with water completely.
- Close the jar and place it in the refrigerator for 4 days at least.
- The pickle is ready to enjoy.
