Community Pick
Claussen Kosher Pickle Copycat
photo by Tegan L.
- Ready In:
- 1hr
- Ingredients:
- 8
- Yields:
-
1 gallon
- Serves:
- 10
ingredients
- 1 gallon cucumber
- 1⁄3 cup instant minced onion
- 6 garlic cloves, minced
- 1⁄2 tablespoon mustard seeds
- 6 heads fresh dill
- 1 1⁄2 quarts water
- 2 cups cider vinegar
- 1⁄2 cup canning salt
directions
- Slice cucumbers lengthwise into quarters; add to sterilized jars along with the dill.
- Boil liquids and seasonings to dissolve the salt then cool.
- Pour over pickles and let sit on counter for three days shaking or turning them occasionally,
- Refrigerate. He said they keep for a year.
- Please do not try to use the regular grocery store cucumbers, they have wax on them and they will not turn out. You can use grocery store pickling cucumbers as they are not waxed.
Questions & Replies
-
So my three days are up and i tried one and it taste like a pickle! A little on the salty side but maybe when there are cold it wont be as salty. I never had any scum on top? Is this ok? Should I leave them on the counter for longer? Also when I make more can I lower the salt and still have a safe recipe? I was reading up on Botulism and it freaked me out!
see 6 more questions
Reviews
-
YUCK!!!I don't know why this recipe is so popular. I tried it and found the pickles to be so salty that they were inedible. I thought maybe I made a mistake. I tried again but cut the salt and still found them too salty. Believe me, I love salty food but these were horrible. I'm not new to canning, I've been doing it for more years than I care to reveal. I just made another batch but used recipe # 264500 which calls for just 1T. Of salt. Will update in a few days.<br/><br/>***Update***<br/>The new batch using recipe # 264500 came out fantastic! Really fresh tasting!
-
OK, I'm going to have some serious issues with this one - it's only been three days and I'm already hitting them hard. :o) WOW are they great! The first day they were a little soggy but they are getting more crisp every day. YUM... I didn't have any canning salt so I used 2/3 c. of kosher. It is a little salty so I may cut it back a little next time, but I'm loving it. Thanks for the recipe - I'm glad I tried it early in the canning season so I can put up plenty!
-
I opened an account on this site just so I could add a review for this recipe. I have been trying for years to perfect a claussen's type pickle, and have put many batches on the compost pile. This recipe on the otherhand WORKED! I did tweek my second batch by adding 1 T peppercorns and 2 tsp of red pepperflakes, and they are awesome!!! Thank you so much for sharing this recipe, one more batch and I'll have enough for a year!
see 57 more reviews
Tweaks
-
FANTASTIC recipe! Used it to make 12 1/2 quarts (doubled recipe). Did boil the jars before packing the cukes. Subbed 2 T dried dill & 2 T dill seed for the fresh dill heads but otherwise followed recipe. Sliced the cukes to be like those Claussen slices &, boy oh boy, they are fantastic! Crispy salty sour garlicky oniony dilly goodness! Added a couple teaspoons of coriander - just because. What a keeper recipe! Thanks for sharing, we'll be using this again & again! Actually better than Claussens (can that be?)!
see 5 more tweaks
RECIPE SUBMITTED BY
Bonnie Young
Nekoosa, 89
<p>I'm retired since August 2007 after 20 years from a library in central Wisconsin. I guess you could say my hobby is cooking. My husband has even gained weight since I am home more. <br /><br />I love trying new recipes and just started smoking food in my new smoker. So far I have only made salmon and turkey. Both turned out good. <br />We have two grown children and two granddaughters. <br /><br />We also love camping and try to go often. My husband loves fishing and hunting so we have alot of fish and venison and the freezer. <br /><br />I love Zaar and visit the site almost every day. I really love it when I get a good review on one of my recipes. I just wish members would alow zaar mail fo I could thank them for the review.</p>