Ted’s Montana Grill Pickles

This is a nice and easy side dish to make at home. These copycat Ted’s Montana Grill Pickles can be enjoyed in many ways and are so delicious and crunchy.

I first enjoyed Ted’s Montana Grill Pickles with their Signature Margarita, and the whole meal was great. My wife adored it a lot! I asked one of the employees how they made it, and she told me the recipe, not the full one, of course, but something close. So, I decided to make these pickles based on the recipe she gave me and my own experience.

For the key ingredients, try to use Kirby or Persian cucumbers, both work well. The other ingredients are listed below and are easy to find. The red pepper flakes are optional if you want a little spice.

This copycat recipe turned out great, crunchy, and perfect to enjoy alongside your main meals.

Ingredients

• 4-5 small cucumbers (Kirby or Persian work best)
• 2 cups white vinegar
• 1 ½ cups water
• ¼ cup sugar
• 2 tablespoons salt
• 3 cloves garlic, minced
• 1 teaspoon black peppercorns
• 1 teaspoon mustard seeds
• ½ teaspoon red pepper flakes (optional for spice)
• ½ teaspoon celery seeds
• 1 teaspoon dried dill or 2 sprigs fresh dill
• ½ teaspoon coriander seeds

How to Make Ted’s Montana Grill Pickles?

Step 1:

First, wash the cucumbers and slice them into rounds. Set them aside in a large, heatproof jar.

Step 2:

In a medium saucepan, combine the vinegar, water, sugar, and salt. Heat over medium-high, stirring very well.

Step 3:

Stir in the garlic, black peppercorns, mustard seeds, red pepper flakes, celery seeds, dill, and coriander seeds into the hot brine.

Step 4:

Now, carefully pour the warm brine over the sliced cucumbers, ensuring they are fully submerged. Sometimes, I place a clean weight (like a small plate) on top to keep them down.

Step 5:

Cover the jar with a lid and let it cool to room temperature. Once cooled, refrigerate the pickles for at least 24 hours before eating. But letting them sit for 2-3 days is much better and more enjoyable. Enjoy.

Kitchen Equipment

• Large glass jar or container with a lid
• Medium saucepan
• Wooden spoon
• Sharp knife
• Cutting board

Helpful Tips!

• Always pick cucumbers that are very fresh. The fresher they are, the crunchier your pickles will be. Also, try to use Kirby or Persian, as I suggested above.
• When making pickles, avoid using regular table salt. Use a non-iodized salt like pickling because iodine can affect the flavor.
• To make sure your cucumbers pickle so well, they need to be submerged in the brine. Just use a clean weight (like a small plate as I did to keep them underwater.

What to Serve with Ted’s Montana Grill Pickles?

For me, this side can be enjoyed with any main dish. The first time I made it at home, I had it with Tomato and Tuna Pasta, and it was a great combination. It also pairs great with Baby Octopus and Tomato Spaghetti, so you can say it goes well with pasta dishes in general.

These pickles also make a fantastic side for burgers and fried chicken, They also work great as a topping for hot dogs. And, of course, you can enjoy them with some sauces as a snack as well.

FAQ

How long can these Ted’s Montana Grill Pickles last?

It will keep for about two weeks in the fridge if stored in a sealed container.

Can I use apple cider vinegar instead of white vinegar?

Yes, Apple cider vinegar gives a sweeter taste.

Why are my pickles too soft?

The cucumbers may have too much water. Try using cucumbers like Kirby or Persian.

Do I have to refrigerate the pickles?

Yes.

Can I reuse the brine?

Yes, but only once.

What if I don’t have mustard seeds?

You can leave them out or replace them with a small amount of ground mustard.

Can I use dried dill instead of fresh dill?

Yes, Dried dill works just as well..

How soon can I eat the pickles?

They taste best after 24 hours, but waiting 2-3 days makes them even better.

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