Teds Montana Fridge Pickles Recipes

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TED'S MONTANA GRILL PICKLES RECIPE (COPYCAT)



Ted's Montana Grill Pickles Recipe (Copycat) image

Making homemade Ted's Montana Grill Pickles is a great way to preserve vegetables. Homemade pickles have a more unique flavor than store-bought and can be featured in a variety of dishes.

Provided by admin

Categories     Snacks

Time 10m

Number Of Ingredients 10

5 Kirby cucumbers
a few pieces Fresh dill
½ teaspoon Coriander seeds
½ teaspoon Mustard seeds
½ teaspoon Black peppercorns
3 bay Leaves
6 cloves Garlic minced
¼ cup Sea salt
6 cups Water
Addition of whole coriander seeds and peppercorns

Steps:

  • Take a half-gallon jar, wash the cucumbers, and put them in it.
  • Mix 6 cups of water with the sea salt until it is completely dissolved.
  • Put 2 bay leaves, coriander, mustard seeds, and peppercorns in a mortar/pestle.
  • In a jar, add garlic and ground spices. Add enough salted water to cover the cucumbers.
  • On top of the dill, sprinkle the coriander seeds, peppercorns, and bay leaf.
  • Completely submerge the cucumbers in water.
  • Close the jar and refrigerate it for at least four days.
  • Pickles are ready to eat.

REFRIGERATOR PICKLES: CAULIFLOWER, CARROTS, CUKES, YOU NAME IT



Refrigerator Pickles: Cauliflower, Carrots, Cukes, You Name It image

Provided by Ted Allen

Time 40m

Yield 2 quarts

Number Of Ingredients 14

10 cloves garlic, peeled
2 cups white vinegar
6 teaspoons kosher salt
Several sprigs of fresh dill
1 teaspoon celery seed
1 teaspoon coriander seed
1 teaspoon mustard seed
1/2 teaspoon black peppercorns
1/2 teaspoon pink peppercorns (if you have 'em)
6 Kirby cucumbers, quartered lengthwise
6 young spring carrots, peeled and cut in half lengthwise
1 handful large scallion pieces or green beans
A few pieces of cauliflower to tuck wherever they'll fit
4 small hot red chiles or 2 jalapenos

Steps:

  • In a medium saucepan, bring 4 cups water to a boil, reduce the heat so the water simmers and add the garlic. Cook for 5 minutes. Add the vinegar and salt, raise the heat and bring to a boil, stirring until the salt dissolves. Remove from the heat.
  • In 2 clear 1-quart jars, place a few sprigs of dill. Divide the seeds and peppercorns between the jars. Using tongs, remove the garlic from the brine and place 5 cloves in each jar. Then pack the jars full of cucumbers, carrots, scallions or green beans, cauliflower and chiles. You want them to be tightly stuffed.
  • Bring the brine back to a boil, pour it over the vegetables to cover completely, let cool, then cover and refrigerate. The pickles will taste good in just a few hours, better after a couple of days. And they'll keep for about 3 months.

TED'S MONTANA FRIDGE PICKLES



TED'S MONTANA FRIDGE PICKLES image

Categories     Vegetable

Number Of Ingredients 7

8 tsp. salt
1 c. vinegar
2 c. water
2 lg. cloves garlic crushed (I use minced)
6-8 large pickles cut into chunks
2-3 stalks celery cut into chunks
1 med onion sliced

Steps:

  • Mix salt, water and vinegar until salt dissolved. Add garlic. Pack sliced pickles, celery and onions into jars. Pour vinegar mix over packed pickles to cover. Top with a little water to cover all pickles if needed. Refrigerate 7 days before using. I add some mustard seed to each jar and occasionally a little dill.

TED'S MONTANA FRIDGE PICKLES



TED'S MONTANA FRIDGE PICKLES image

Categories     Vegetable

Number Of Ingredients 7

8 tsp. salt
1 c. vinegar
2 c. water
2 lg. cloves garlic crushed (I use minced)
6-8 large pickles cut into chunks
2-3 stalks celery cut into chunks
1 med onion sliced

Steps:

  • Mix salt, water and vinegar until salt dissolved. Add garlic. Pack sliced pickles, celery and onions into jars. Pour vinegar mix over packed pickles to cover. Top with a little water to cover all pickles if needed. Refrigerate 7 days before using. I add some mustard seed to each jar and occasionally a little dill.

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