Prep 96 hrs
Cook 1 hr
This is a copy cat recipe from recipegoldmine.com...
- claussen kosher dill pickle
- 1 1⁄2 quarts boiled water, cooled
- 2 dill flowers
- 2 cloves garlic, peeled and halved
- 1 1⁄4 lbs pickling cucumbers
- 6 sprigs fresh dill
- 1 tablespoon kosher salt
- 1⁄2 cup white vinegar
- Put dill flower and garlic in bottom of a Mason jar.
- Add the cucumbers.
- Put sprigs of dill in center of cucumbers.
- Add salt and vinegar, then fill jar with boiled water that is now cool to within 1/8th of top.
- Put on seal and ring.
- Shake to dissolve salt.
- Set upside down on counter away from sunlight and heat.
- Let sit 4 to 5 days turning the jar either upright or upside down each day.
- Let sit upright 2 more days, then refrigerate.
- Lasts about 6 months.
I 'm giving this recipe one star not because of taste but because it is so poorly written. There are no instruction on what size jars to use so how do you know if you have the proportions right? I not a total beginner to canning but this recipe is very incomplete!
These are excellent! Taste just like Claussen. I tried with regular cucumbers sliced because that is what I had on hand the first time and it was good but when I made them with pickling cucumbers it made all the difference... very crunchy. With the second and third batches I double and chopped the garlic and used fresh dill that was chopped up and no dill dill flowers couldn't find any. The chopped dill and the extra chopped garlic gave the pickles even more flavor. Bonus...the pickled garlic is delicious in salads ,on sandwiches etc. I've made 16 jars in 2 1/2 weeks and all but 8 are left. So be prepared to make plenty...or hide them :)
I couldn't find dill flowers I added some italian cherry peppers for some extra kick. My family and friends love these pickles!