Ted's Montana Grill Pickles

Ted's Montana Grill Pickles

from thetravelingdelanys.com
6 servings

These pickles are crunchy, slightly salty and peppery addictive!

Ingredients

  • 1/4 cup sea salt
  • 6 cups water
  • 3 English Cucumbers, sliced in ½” rounds
  • 6 Garlic cloves, minced
  • 1/2 teaspoon coriander seeds
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon black peppercorns
  • 9 Bay leaves
  • 1 - 2 bunches Fresh dill

Directions

  1. 1

    Prep your canning jars per manufacturer’s directions. 

  2. 2

    Dissolve the sea salt and the water in a half-gallon pitcher.  Set aside.

  3. 3

    Divide the slices of cucumbers and the minced garlic evenly among the 6 canning jars.

  4. 4

    Grind the coriander seeds, mustard seeds, peppercorns and bay leaves – use a mortar and pestle or put them in a baggie and mash with a rolling pin.  

  5. 5

    Divide the crushed spices between the jars.

  6. 6

    Pour the sea salt water over the cucumber and spices.

  7. 7

    Be sure to completely cover the cucumbers with the salt water but be careful not to over-fill. 

  8. 8

    Add the fresh dill to the top.

  9. 9

    Seal the jars and refrigerate for 5 days.