Prep 20 mins
Cook 166 hrs 39 mins
Found this online and I wanted to save it so I can make yummy pickles!
- 3 cups distilled water
- 1 cup white vinegar
- 1 tablespoon non-iodine kosher salt
- 1⁄2 teaspoon minced dried garlic
- 1⁄4 teaspoon yellow mustard seeds
- 2 -4 black peppercorns
- 2 -4 whole allspice
- 1⁄2-1 whole dried cayenne pepper
- 1 pinch dill seed
- 1 pinch dill weed
- 1 pinch turmeric
- 1⁄4 teaspoon sugar or 1 whole carrot
- washed cucumber
- Combine the water, vinegar and salt and bring it to a boil.
- Put the spices and cucumbers in quart jars.
- Pour the brine mixture over the cucumbers and spices in the jars and seal.
- Put them in the refrigerator: Ready in 7-10 days. Keeps 8 - 19 weeks.
- Brine can be re used.
- This recipe can be multiplied by keeping these proportions: 3 parts water, 1 part vinegar and the spices are for a quart jar.
I'm a Claussen pickle addict. I tried Claussen Kosher Pickle Copycat Claussen kosher pickle copycat and found them to be way too salty. Inedibly so. I just made a batch of this recipe with high hopes. I will rate it in a few days.
*** Update ***
After sitting for 5 days these pickles are on their way to pickle greatness! They still have a slight cucumber flavor but I think that makes them taste really fresh. I actually like these better than Claussen!!!
These are the best pickles I have tried in years! I make pickles every year and throw them out. These were keepers!
UPDATE: Best dill pickles ever! My 4-yr old just ate 5 in a row. We all love them! Thank you so much!<br/><br/>I chose this recipe because it's easy to adapt according to how many jars you want to make. And, I love Claussen pickles! Hopefully, these are just as good. I did substitute a tbsp. of mixed pickling spices, which included mustard seed, allspice, cloves, bay leaves, and peppercorns instead of measuring each one out. I added the garlic and turmeric as directed and threw in 1/4 tsp. of pickle crisp granules per jar. I'll come back in a few days and see how they taste! :)