Ted’s Montana Grill Pickle Recipe: Zesty Brined Crunch for Burgers

There’s a reason Ted’s Montana Grill pickles are legendary—they deliver that perfect balance of tangy and crunchy in every bite. This recipe replicates their signature zesty brine, transforming ordinary cucumbers into restaurant-quality pickles that elevate burgers, sandwiches, and charcuterie boards alike.

The magic lies in the brine: a carefully calibrated mix of vinegar, water, salt, and spices that infuses each spear with bold flavor. No fancy equipment is needed—just a pot, a jar, and a little patience as the cucumbers soak up that unmistakable Ted’s Montana taste.

What you’ll get are pickles with a satisfying snap, a bright acidity, and just the right amount of garlic and dill. They’re versatile enough for snacking straight from the jar or adding a gourmet touch to your favorite dishes.

Ready in 24 hours, this method ensures consistent results every time. Here’s how to make them at home.

Ingredients for Ted’s Montana Grill Pickle

Ten simple ingredients create that signature Ted’s Montana tangy brine magic at home.

The vinegar is non-negotiable here—Heinz distilled white is what the restaurants use. Pickling salt (not kosher or iodized) keeps the brine clear and crisp. Ball or Kerr jars work perfectly for the brine and storage. I grab my dill fresh from the grocery store’s herb section (look for bright green, not wilted). For the garlic, bigger cloves mean bolder flavor, so don’t shy away from jumbo ones.

No fresh dill? Dried dill seed at half the amount works in a pinch, but fresh really shines. Short on time? Pre-minced garlic is fine (about 2 tsp per clove). The mustard seeds can be swapped for celery seed if that’s your preference. Want it sweeter? Add an extra tablespoon of sugar. For heat lovers, double the red pepper flakes.

The brine keeps in the fridge for 1 week before using, but honestly it’s best fresh. Pickles stay crisp for 1 month refrigerated in their brine. Always use a clean spoon when grabbing pickles to prevent contamination (worth the extra minute).

Step-by-Step Instructions for Zesty Brined Pickles

This method ensures crisp, tangy pickles with that signature Montana Grill flavor.

Step 1: Prepare the Brine Base

In a medium saucepan, combine the 2 cups Distilled White Vinegar and 2 cups Water. I always use filtered water for clarity—tap water can sometimes leave a cloudy appearance. Bring this mixture to a gentle boil over medium-high heat.

As it heats, add the 2 tbsp Pickling Salt and 1 tbsp Granulated Sugar. Stir until both are completely dissolved—you shouldn’t see any grains at the bottom of the pan. The sugar balances the sharpness of the vinegar, creating that perfect zesty tang.

Step 2: Infuse with Aromatics

Reduce the heat to medium-low and add the 1 tsp Mustard Seeds, 1 tsp Black Peppercorns, 0.5 tsp Coriander Seeds, and 0.5 tsp Red Pepper Flakes. These whole spices will infuse the brine with deep, complex flavors during the pickling process.

Let the brine simmer for 5 minutes to allow the spices to release their essential oils. You’ll start to smell the warm, earthy aroma of the coriander and mustard seeds—this is your cue that the infusion is working.

Step 3: Add Garlic and Dill

Remove the saucepan from the heat and add the 6 cloves Garlic Cloves (lightly crushed to release their flavor) and 4 whole Fresh Dill Sprigs. The residual heat will gently soften the garlic and start extracting the dill’s bright, herbal notes without overcooking them.

Let the brine steep for 10 minutes off the heat. This resting period allows all the flavors to meld together. The dill should turn a slightly darker green, and the garlic will begin to take on a subtle golden hue.

Step 4: Strain and Cool the Brine

Place a fine-mesh strainer over a large heatproof bowl or pitcher and pour the brine through it. Press gently on the solids to extract as much liquid as possible, but don’t force small pieces through—you want a clear, clean brine for the best presentation.

Discard the solids and let the brine cool to room temperature. This is crucial—adding hot brine to your vegetables would cook them, turning them mushy instead of crisp. The brine should be completely cool to the touch, which usually takes 30-45 minutes at room temperature.

Step 5: Pack and Brine the Vegetables

While the brine cools, pack your prepared vegetables into clean, sterilized jars. Pour the cooled brine over them, ensuring they’re completely submerged. Use a chopstick or long spoon to remove any air bubbles trapped between the vegetables.

Seal the jars and refrigerate for at least 24 hours before eating, though 48 hours will give you the best flavor development. The pickles are ready when they’ve turned a vibrant green and developed that signature crunch with every bite.

Wine and Beer Pairings for These Flavors

Beer Pairings

A crisp American lager like Bud Light or Coors Banquet complements the tangy brine beautifully—the carbonation cleanses your palate between bites. I prefer Montana-brewed beers like Big Sky Moose Drool for a regional touch. 🍺

Wine Pairings

For wine lovers, a zesty Sauvignon Blanc from New Zealand pairs wonderfully with the pickles’ acidity. The citrus notes in Kim Crawford or Oyster Bay enhance the dill and garlic flavors. A chilled Riesling also works if you prefer something slightly sweeter. 🍷

Cocktail Options

A Bloody Mary is a classic match—the spicy, savory flavors contrast the pickles’ tang while highlighting their crunch. I love using Clamato juice for a Montana twist. A simple vodka soda with lime also lets the pickle flavors shine.

Non-Alcoholic Pairings

Sparkling water with a squeeze of lime or lemon enhances the pickles’ brightness. Iced tea, especially unsweetened black tea, provides a refreshing balance. For a fun twist, try ginger beer—its spiciness complements the brine’s zing.

Frequently Asked Questions