Claussen Pickles
"This is a copy cat recipe from recipegoldmine.com..."
- Ready In:
- 97hrs
- Ingredients:
- 8
- Serves:
-
8-10
ingredients
- 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
directions
- 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.
Questions & Replies
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Can I can these?
Reviews
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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 '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! -
I couldn't find dill flowers I added some italian cherry peppers for some extra kick. My family and friends love these pickles!
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I made these yesterday, "crock" style in a container on the counter (pack the container, boil the water vinegar and salt to make a brine, and pour over the contents of the container). I am sure I added more garlic, and used canning instead of kosher salt. I chunked some cucumbers and left others whole (mini or persian cukes). See, you start "tasting" the smaller pieces first then move to the whole cukes which take longer to be ready. I snitched a piece today, and man oh man! THIS IS THE RECIPE. I am not sure any will make it to the fridge. For a true Claussen taste, one might want to add some pickling spices, but these are excellent as they are. Thank you selooj!
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super easy taste just like the real thing my family and friends can't get enough I grow pickles in my garden every year just for this recipe
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Tweaks
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I made these yesterday, "crock" style in a container on the counter (pack the container, boil the water vinegar and salt to make a brine, and pour over the contents of the container). I am sure I added more garlic, and used canning instead of kosher salt. I chunked some cucumbers and left others whole (mini or persian cukes). See, you start "tasting" the smaller pieces first then move to the whole cukes which take longer to be ready. I snitched a piece today, and man oh man! THIS IS THE RECIPE. I am not sure any will make it to the fridge. For a true Claussen taste, one might want to add some pickling spices, but these are excellent as they are. Thank you selooj!
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My family loves Claussen Pickles.. but they are expensive, so I wanted to try to make them myself. I found this recipe, plus another recipe online which I will post... both were excellent! I of course had a jar of Claussens on hand, so I modified the ingredients somewhat to match the label. I used fresh cooking dill instead of the dill heads because thats all I could find. I used dried garlic instead of fresh, added some hot pepper flakes, a dash of pickle crisp, and used canning salt instead of kosher salt. I also used bottled water.These taste almost identical to Claussen! Thanks so much for posting!
