I need a kopykat recipe!!!!

[sanj]

Does anyone have the recipe for the cucumbers at Ted's Montana Grill???/ I could eat these daily... I don't even have a ted's near me so I only get the cukes when traveling.... I would go there for these alone!!!

Please help me satisfy my craving.

[sanj]

bump--- can't someone help me out here?

[Torrey]

I have never heard of this place, so I haven't been there, but I did a search on Google and this is what I found (all of these were on a blog called "MOPS" or something to that effect):

Spicy Refrigerator Dill Pickles

INGREDIENTS:
3 to 4 inch long pickling cucumbers
2 cups water
1 3/4 cups white vinegar
1 1/2 cups chopped fresh dill weed
1/2 cup white sugar
8 cloves garlic, chopped
1 1/2 tablespoons coarse salt
1 tablespoon pickling spice
1 1/2 teaspoons dill seed
1/2 teaspoon red pepper flakes, or to taste
4 sprigs fresh dill weed

In a large bowl, combine the cucumbers, water, vinegar, chopped dill, sugar, garlic, salt, pickling spice, dill seed, and red pepper flakes. Stir, and let stand at room temperature for 2 hours, until the sugar and salt dissolve.

Remove the cucumbers to three 1 1/2 pint wide mouth jars, placing 4
cucumbers into each jar. Ladle in the liquid from the bowl to cover. Place a sprig of fresh dill into each jar, and seal with lids. Refrigerate for 10 days before eating. Use within 1 month.

Note: someone said online that they cut the sugar in half to make them more tart and garlicky.

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REFRIGERATOR DILL PICKLES

Pickling Solution:

6 cups water
2 cups vinegar
1/2 cup canning salt
1/2 tsp. alum (optional)

Bring ingredients for the pickling solution to a boil.

enough fresh pickling cucumbers to fill a 1 gallon jar
1 large bunch fresh dill weed (about 1/4 lb)
1 large onion
2 whole cloves
2 tsp. sliced garlic

Wash about 4-5 lbs. freshly picked cucumbers. Layer whole, unpeeled cucumbers, onion, cloves and garlic and dill. Pour vinegar solution over the top, let set on counter for 3 or 4 hours.
Refrigerate, ready to eat in 2 to 4 days.

Variation: Sliced cucumbers may be used, and ingredient amounts can be varied to your taste.

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REFRIGERATOR DILL PICKLES

enough fresh cucumbers to fill 2 1 gallon containers.
3 quarts water
1 pint vinegar
1/2 cup canning or kosher salt
1 cup sugar

Wash and scrub cucumbers, cut lengthwise into spears. Put cucumbers in a large crockery or non-metallic container.
Boil and pour remaining ingredients over pickles.

Add 1 sliced onion and fresh dill.

Cover and let stand at room temperature for 24 hours.

Place into smaller containers. Refrigerate.

These will keep in refrigerator from Summer until Christmas (if they last that long).

Makes approximately 2 gallons.

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DILL REFRIGERATOR PICKLES

Bring to a boil:

6 c. water
1/2 c. sugar
1 c. vinegar


Cool.

Fill gallon jug with:

5-6 whole cloves garlic
1 large bunch of (1/4-1/2 lb) fresh dill


Pour cooled solution over pickles and refrigerate for one week. Can also be used on cauliflower, carrots, or peppers. Store in refrigerator until ready to use.

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REFRIGERATOR DILL PICKLES

Cucumbers for pickling
2 c. white vinegar
1/2 c. canning salt
1/2 c. sugar
Dill, garlic, onion

Put dill, garlic and onion in the bottom of a one gallon jar. Fill with pickling cucumbers. Add vinegar, salt, and sugar and fill jar with water. Shake jar very well to mix the salt and sugar. Refrigerate. Continue to shake jar well for next 5 days.

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CRAZY DILL REFRIGERATOR PICKLES

Cucumbers
Onion
Celery
Green pepper
Dill
Garlic

Boil:

1 c. sugar
1 1/4 c. vinegar
1/4 c. salt, scant
1 1/2 c. water

Slice thin, cucumbers, onion, celery, green pepper. Put in plastic container along with dill and garlic. Boil brine mixture and let cool. Pour over sliced pickles and refrigerate. Ready to eat in two to three days, keeps well.

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KOSHER REFRIGERATED DILL PICKLES

1 whole bulk garlic
1 med. onion
3-4 green dill florets
1 slice rye bread
2 qts. water
1 c. white vinegar
1/2 c. canning salt

Place peeled garlic cloves, quartered onion and dill on the bottom of a 1 gallon jar pack cucumbers in jar and put another sprig of dill on top. Place a slice of rye bread on top of the dill.
Heat water, vinegar and salt until the salt dissolves. Pour brine over cucumbers, cover and set at room temperature for about 2 days then refrigerate. Pickles will keep 9 months to 1 year.

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Dill (Refrigerator) Pickles
From http://coconutlime.blogspot.com/

Ingredients
1 1/2 lb small pickling cucumbers (like Kirby), cut in half lengthwise
2 cups white distilled vinegar
2 cups cold water
4 cloves garlic, sliced
3 tablespoons kosher salt
1 tablespoons sugar
1 tablespoon dill seed*
1 tablespoon mustard seed*
1 teaspoon red-pepper flakes
1/2 teaspoon celery seed

fresh dill

Directions:

Evenly divide the garlic, dill and cucumbers among four wide mouthed pint jars. In a large bowl, mix together vinegar, water, red pepper flakes, celery seed, salt, mustard seed and dill seed. Use a funnel to fill each jar with brining liquid.**The spices may float to the bottom, so use a spoon to evenly divide anything that is leftover into the jars. Cap tightly and refrigerate at least one week before eating.


*Before adding the mustard seed, red pepper and dill seed, I crushed them slightly in my hand.

**I suggest you do this over a large bowl. The cucumbers start to float and displace liquid. Add the overflow back into the brining mixture before you fill up the next jar.
_________________
~Torrey

August 24, 1975
GF BD July 12, 2004