Ted's Montana Grill Pickles
These pickles are crunchy, slightly salty and peppery addictive!
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.