Ted's Montana Grill half sour pickle recipe

Quite a while ago we had a member request Ted’s Montana Grill half sour pickle recipe - a closely guarded secret.

But I don’t give up that easily -

although this recipe is NOT from Ted’s Montana Grill - it is dang close!

Crunchy, full of flavor, great for snacking and so good on burgers. **see note at end

These need to sit for 4 days before eating - then they will disappear quite fast!

Do not alter for the best results -

Enjoy -

Thoroughly wash your Kirby cukes - as many as will fit in a half gallon jar.

6 cloves garlic (minced)

1/4 cup sea salt
6 cups water - SET ASIDE FOR NOW

Grind the following, or use a mortar and pestle or place in a plastic baggie and beat with a rolling pin to crush -
1/2 teaspoon coriander seeds
1/2 teaspoon mustard seeds
1/2 teaspoon black peppercorns
3 bay leaves

Add ground spices to jar - then pour sea salt water over the top. Cover without over-filling - discard any leftover sea salt water.

Add a few pieces of fresh dill to the top.

Add additional whole coriander seeds and peppercorns (over dill.)

Be sure cucumbers are completely covered in water and seal the jar.

Put in the refrigerator. Let them sit for at least 4 days before eating.

NOTEThis recipe is for a half gallon jar. Please make sure you are using this size as it’s important for the salt to water ratio.

For a crunchy pickle add 1/4 teaspoon Ball Pickle Crisp Granules at the end.

AND NO THERE IS NO VINEGAR IN THIS RECIPE - the sea salt water replaces it!