Ted's Montana Grill Pickles Recipe
Ted’s Montana Grill Pickles Recipe made easy with fresh cucumbers, garlic, dill, and a tangy brine. Crunchy, quick, and perfect for snacking or burgers.
Equipment
- 2–3 wide-mouth glass jars (quart size works best)
- A small saucepan for heating the brine
- A cutting board
- A sharp knife
- Measuring cups and spoons.
- A ladle or heatproof measuring cup for pouring hot brine
- A mixing bowl (optional but helpful)
Ingredients
For the cucumbers
- 6 –8 small pickling cucumbers kirby cucumbers are ideal
- 6 cloves garlic smashed
- 1 medium white onion sliced (optional but recommended)
- 1 bunch fresh dill use the stems too!
- 2 teaspoons black peppercorns
- 1 teaspoon mustard seeds
- ½ teaspoon coriander seeds optional but lovely
- A few red pepper flakes for a gentle heat, not spice
For the brine
- 3 cups water
- 1 cup white vinegar
- 2 tablespoons kosher salt
- 1 tablespoon sugar balances the acidity
- Optional: a splash of rice vinegar for extra brightness
- This is a classic quick-pickle brine but the herb-and-spice combo is what pushes it into Ted’s-style territory.
Instructions
Prep the cucumbers.
- Wash your cucumbers well and cut them however you love. Spears feel most like the restaurant version, but chips work beautifully, too.
Pack the jars.
- Add a handful of garlic, dill, peppercorns, spices, and onions to each jar. Don’t be shy with the dill—you want the jars to look like they’ve grown a tiny forest.
Heat the brine.
- In a saucepan, bring water, vinegar, salt, and sugar to a gentle simmer. Stir until everything dissolves. No need to boil aggressively.
Pour the brine.
- Carefully ladle the hot brine into the jars, covering the cucumbers completely.
Seal and cool.
- Let the jars sit on the counter until they reach room temperature. Then pop them into the fridge.
Wait.
- Give them at least 6–8 hours before the first taste.
- Give them 24 hours, and they’ll taste amazing.
- Give them 2 days, and they’ll taste like Ted’s Montana Grill Pickles Recipe in all its glory.