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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Ted's Montana Grill (unofficial) pickle recipe Recipe

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This recipe for Ted's Montana Grill (unofficial) pickle recipe is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Small cucumbers no larger than a large dill pickle - Typically 8-10, sliced into disks
6-8 cloves of garlic, minced
1/4 cup sea salt
1/2 tsp coriander seeds
1/2 tsp mustard seeds
1/2 tsp black peppercorns
3 bay leaves
Fresh or dried dill
Pickle Crisp granules (you will find these with canning jars in the grocery store)

You will need a large jar with a lid or a large plastic container with a lid that can hold at least a 1/2 gallon of fluid.
Directions:
Directions:
Put garlic in the bottom of the jar you will be refrigerating all the pickles in.

Then fill with the sliced cucumbers.

In a separate bowl, dissolve 1/4 cup sea salt in 6 cups of warm water.

Using a coffee bean grinder or a mortar and pestle, grind the spices together. Not the bay leaves.

Add ground spices and bay leaves to the jar, then pour the salt water over all of it.

Add fresh dill - liberally - to the jar and a few more peppercorns and coriander.

Seal jar and put in refrigerator at least 4 days before eating.

 

 

 

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