Recipe by Bonnie Young
Two weeks ago I was in the grocery store and a man was buying fresh dill. We started talking and he said he was making Claussen Clone Pickles (my favorite) I asked him to call me with the recipe and he did and this is it. His name is Joe Knutowski. He uses his old ice cream pails to pack them in instead of gallon jars. I make these alot in pickle season and they have stayed good into the spring and they are really a close copycat.
Top Review by Burger Monster
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.
The new batch using recipe # 264500 came out fantastic! Really fresh tasting!
- 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 See How It's Made
- 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.