These quick Ted’s Montana Grill Pickles are crispy and fresh, offering a delicious flavor that stands out.

Preparation and storage correction: This no-acid formula makes fresh seasoned cucumber slices. It is not a tested method for pickling, fermenting or canning. Prepare only what you will serve the same day, refrigerate immediately at 40°F or below, and do not leave the jars out to ferment. Adding an unmeasured splash of vinegar does not make the recipe suitable for preservation.

I love making pickles at home. Last month, I tried a Chamoy Pickle recipe, and honestly, it was amazing and spicy. If you don’t like spicy pickles, today I tried this recipe for Ted’s Montana Grill Pickles, and it’s perfect for you.

These pickles are crispy and fresh, with a delicious flavor that stands out without the heat. You can serve these pickles as a snack, add them to sandwiches, or use them as a tangy side dish with your meals. They’re easy to make and add a delightful crunch to any dish.

What is Ted’s Montana Grill Pickles?

Ted’s Montana Grill Pickles are a popular and tasty side dish. These pickles are made from fresh pickling cucumbers, giving them a nice, crisp texture. The flavor comes from a mix of salt, garlic powder, coriander, and dry mustard, which makes the pickles savory and well-balanced. Sometimes, fresh dill is added for extra taste. These ingredients combine to make pickles that are delicious and perfect for adding a crunchy, tangy bite to many meals.

How to make Ted’s Montana Grill Pickles

Ingredients

• 4-5 medium-sized pickling cucumbers, sliced into 1/2-inch rounds
• 1 1/2 teaspoons salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon coriander
• 1/4 teaspoon dry mustard
• Water (enough to fill the jar)
• 1-2 bunches fresh dill (optional for additional flavor)

Instructions

Step 1:

Prepare the Cucumbers: Wash the pickling cucumbers thoroughly and slice them into 1/2-inch rounds.

Step 2:

Clean the Containers: Wash food-safe containers and lids with hot, soapy water and rinse well. Clean containers do not make this recipe safe for canning or long storage.

Step 3:

Fill the Containers: Place the cucumber slices evenly into the clean containers.

Step 4:

Add Spices: Use 1 1/2 teaspoons salt, 1/4 teaspoon garlic powder, 1/4 teaspoon coriander, and 1/4 teaspoon dry mustard for the whole batch. Divide these total amounts among the containers; do not repeat the full quantities in each jar.

Step 5:

Add Water: Fill the jars with water, ensuring the cucumbers are fully submerged but not overfilling the jars.

Step 6:

Optional: Place fresh dill on top of the cucumbers in each jar to enhance the flavor.

Step 7:

Cover and Refrigerate: Cover the containers and refrigerate immediately at 40°F or below. Serve the fresh cucumber slices the same day. Do not wait several days for curing, ferment them, can them or store them in the pantry.

Tips For perfect Ted’s Montana Grill Pickles?

• Using fresh cucumbers will result in the crispiest pickles. Avoid using cucumbers that are soft or have blemishes.
• The listed salt seasons the full batch; it is not a validated fermentation brine. Do not use salt adjustments to justify longer storage.
• This formula contains no measured acid. Do not improvise a vinegar-to-water ratio for preservation; a splash of vinegar would add flavor only.
• Feel free to experiment with additional spices such as mustard seeds, dill seeds, or peppercorns for different flavor profiles.
• Prepare these as a same-day fresh cucumber side and keep them refrigerated until serving. There is no multi-day pickling or curing stage.

What to do with Ted’s Montana Grill Pickles slices?

My favorite thing to do with Ted’s Montana Grill pickle slices is to add them to sandwiches and burgers for a crunchy and tangy boost. They’re perfect for adding an extra layer of flavor to classic deli sandwiches and grilled patties. But you can also chop them up and toss them into salads for a burst of flavor that pairs well with greens, tomatoes, and cheese. For those who love healthy snacks, enjoy them straight from the jar; they’re a refreshing alternative to chips.

Try including them on a charcuterie board for more culinary creativity where their acidity balances out the richness of meats and cheeses. Also, finely chop the pickles to make a tasty tartar sauce, perfect for fried fish or shrimp. Additionally, they’re a fantastic addition to deviled eggs, adding a nice crunch and tangy flavor to the creamy filling. Mix them into potato or pasta salads for extra texture and flavor, or make a quick relish for hot dogs and sausages.

How to store

Keep the covered fresh cucumber mixture refrigerated at 40°F or below and serve it the day it is made. It is not a preserved pickle, and a sealed lid does not make it shelf-stable. Discard portions left out for more than 2 hours, or more than 1 hour above 90°F. Do not keep a batch for weeks or attempt to rescue an older batch by adding vinegar.

FAQ

Can I pickle other vegetables using this recipe?

No. This is not a tested vegetable-preservation formula. Do not substitute other vegetables and assume that the mixture becomes safe for fermenting, canning or long storage.

How long can I store these pickles in the refrigerator?

Make only a same-day batch and keep it refrigerated at 40°F or below until serving. The former multi-week storage advice does not apply to this no-acid formula. Being submerged in water or kept in a sealed jar does not preserve the cucumbers.

Do I need to boil the pickles to sterilize them?

Wash the containers and lids with hot, soapy water and rinse well. Boiling an empty jar does not validate this recipe for canning, fermentation or pantry storage. Treat the contents as fresh cut vegetables.

Can I add other spices to the pickling mix?

Yes, you can customize the spice mix to your liking. Popular additions include dill seeds, mustard seeds, red pepper flakes, and bay leaves to enhance the flavor of your pickles.

Are Ted’s Montana Grill Pickles spicy?

No, Ted’s Montana Grill Pickles are not inherently spicy. The recipe provided includes ingredients like salt, garlic powder, coriander, and dry mustard, which add flavor but not significant spiciness. However, if you prefer a spicier kick, you can add a pinch of red pepper flakes to the jars before sealing them for pickling.