Claussen Kosher Pickle Copycat

Bonnie Young's Note:

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. I did make the pickles and they are really a close copycat.

• Total Time: 1 hrs
• Prep Time: 30 mins
• Cook Time: 30 mins

Ingredients:

Serves: 10

Yield: 1.0 gallon

• 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:

1. Slice cucumbers lengthwise into quarters add to jars along with the dill.
2. Boil liquids and seasonings to dissolve the salt then cool. Pour over pickles and let sit on counter for three days turning them occasionally. then refrigerate. He said they keep for a year.
3. 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.

Reviews

[Dee514]

Note: The amount of cucumbers is approximate, because the amount can vary with the size and shape of the cucumbers being used. A 1-gallon container holds 5 pounds of fresh cucumbers. A 5-gallon container holds 25 pounds of fresh cucumbers. :-)

[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 Claussen-Like Refrigerator Pickles which calls for just 1T. Of salt. Will update in a few days.

***Update***
The new batch using Claussen-Like Refrigerator Pickles came out fantastic! Really fresh tasting!

[Gramma Rox]

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!