Best Claussen Pickles Recipes

Claussen Pickles image

Provided by selooj

Categories Vegetable

Time P4DT1h

Yield 8-10 serving(s)

Number Of Ingredients 8

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

Steps:

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.

Nutrition Facts : Calories 15, Fat 0.1, Sodium 878, Carbohydrate 3, Fiber 0.4, Sugar 1.2, Protein 0.5

Claussen-Like Refrigerator Pickles image

Provided by Para_chan

Time P6DT22h59m

Yield 4-6 serving(s)

Number Of Ingredients 13

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

Steps:

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.

Nutrition Facts : Calories 17.4, Fat 0.1, Sodium 1750.3, Carbohydrate 1.4, Fiber 0.2, Sugar 0.5, Protein 0.2

Claussen CopyKat Pickles image

Provided by Ricky Gilman

Time 45m

Number Of Ingredients 19

3-4 lb pickling cucumbers
BRINE: (MAKES ABOUT 4 QUARTS PICKLES)
6 c water
2 c white vinegar
SPICES ARE PER QUART
1/8 tsp tumeric
1/4 tsp sugar
1/4 tsp alum or ball's pickle crisp granules
1/2 tsp red pepper flakes and/or
1-2 small chile peppers
1 tsp mustard seed
1 tsp whole peppercorns
1 Tbsp onion flakes, dehydrated
1 Tbsp pickling salt or kosher salt plus
1 tsp pickling salt or kosher salt
6 clove garlic, crushed -or-
1 Tbsp minced garlic
6 sprig(s) fresh dill or
1 Tbsp dill weed

Steps:

1. Prepare your jars by making sure they are clean and placing equal amounts of spices; pickling salt, peppercorns, turmeric, chili peppers, sugar, smashed garlic, onion, dill, alum/pickle crisp, and mustard seed in each jar.
2. In a pot, heat your water and vinegar. While it's heating, clean and slice cucumbers in quarters if desired. Once the salt water brine is boiling, add 1/2 c. brine to each of the jars. Let stand 30 min.
3. Place cucumbers in the jars. After brine has cooled, add brine to jars; insure cukes are completely covered with brine. Place the lid on top. Let sit on the counter for 3 days, shaking occasionally. Place in the fridge for up to 6 months.