CLAUSSEN PICKLES

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Claussen Pickles image

Make and share this Claussen Pickles recipe from Food.com.

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

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