Ted’s Montana Grill Copycat Pickle Recipe.
Sometimes, things just taste better when you are on vacation. Pineapple in Hawaii, Guinness in Ireland, the pig candy in Jackson Hole.
You can find our recipe for that here:
And then there are the pickles at Ted’s Montana Grill in Bozeman. . .
If you missed our previous post about our wonderful trip to Montana:
I launched a mission to find a recipe that rivals the original. It’s great that no canning is needed to make these – just throw them in the fridge for a few days and they’re done!
(This recipe is based on one I found on Good Taste Gwinnett. I believe in giving credit where credit is due, however at the time of this writing, the link to this recipe is no longer working. Thank goodness I printed the recipe out before the link died!)
Ted's Montana Grill Pickles
Equipment
- 6 pint sized canning jars
Ingredients
- 1/4 cup sea salt
- 6 cups water
- 3 English Cucumbers, sliced in ½” rounds
- 6 Garlic cloves, minced
- 1/2 teaspoon coriander seeds
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon black peppercorns
- 9 Bay leaves
- 1 - 2 bunches Fresh dill
Instructions
- Prep your canning jars per manufacturer’s directions.
- Dissolve the sea salt and the water in a half-gallon pitcher. Set aside.
- Divide the slices of cucumbers and the minced garlic evenly among the 6 canning jars.
- Grind the coriander seeds, mustard seeds, peppercorns and bay leaves – use a mortar and pestle or put them in a baggie and mash with a rolling pin.
- Divide the crushed spices between the jars.
- Pour the sea salt water over the cucumber and spices.
- Be sure to completely cover the cucumbers with the salt water but be careful not to over-fill.
- Add the fresh dill to the top.
- Seal the jars and refrigerate for 5 days.
(NOTE: I added additional whole garlic cloves and bay leaves because I had them and because I thought it made for a nice presentation. Feel free to leave the extras out.)
Five days later, in high anticipation, I eagerly popped the seal of the canning jar. The rising smell of the dill, garlic and peppercorn immediately brought me back to Montana and the patio dining room at Ted’s Montana Grill.
Ted’s Montana Grill. 105 W. Main Street Bozeman, MT
These pickles tasted exactly as I remember the originals – crunchy, slightly salty and peppery – addictive!
Husband also liked the pickles, but wanted them to be more dill-y. The next time, I will experiment with more dill.
The sea salt is what gives these pickles their unique and delicious flavor. I really didn’t miss the vinegar taste present in most pickles. I am hooked!
These pickles are the best excuse to grill a burger tonight – not that we need a reason.
These pickles really add sparkle to a hamburger but who needs a hamburger? Who just sits and eats pickles? With these, I DO!
Enjoy!
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