COPYCAT CLAUSSEN DILL PICKLES
Provided by Nicole Morrissey
Time 20m
Yield 6 quarts of pickles
Number Of Ingredients 8
Steps:
- Add cucumbers, dill, and half of the garlic slivers among 6 quart-sized mason jars.
- In a pot, bring remaining garlic slivers, minced onion, mustard seeds, water, vinegar, and salt to a boil, boiling until salt fully dissolves; allow to cool.
- Pour vinegar mixture over cucumbers and let jars sit on the counter for three days, shaking or turning them occasionally.
- Transfer jars to the refrigerator and refrigerate for up to one year.
DILL PICKLES
Make your own dill pickles at home with Alton Brown's easy recipe from Good Eats on Food Network.
Provided by Alton Brown
Time P10DT15m
Yield 3 pounds pickles
Number Of Ingredients 8
Steps:
- Combine the salt and water in a pitcher and stir until the salt has dissolved.
- Rinse the cucumbers thoroughly and snip off the blossom end stem. Set aside.
- Place the peppercorns, pepper flakes, garlic, dill seed and fresh dill into a 1-gallon crock. Add the cucumbers to the crock on top of the aromatics. Pour the brine mixture over the cucumbers in order to completely cover. Pour the remaining water into a 1-gallon ziptop plastic bag and seal. Place the bag on top of the pickles making sure that all of them are completely submerged in the brine. Set in a cool, dry place.
- Check the crock after 3 days. Fermentation has begun if you see bubbles rising to the top of the crock. After this, check the crock daily and skim off any scum that forms. If scum forms on the plastic bag, rinse it off and return to the top of the crock.
- The fermentation is complete when the pickles taste sour and the bubbles have stopped rising; this should take approximately 6 to 7 days. Once this happens, cover the crock loosely and place in the refrigerator for 3 days, skimming daily or as needed. Store for up to 2 months in the refrigerator, skimming as needed. If the pickles should become soft or begin to take on an off odor, this is a sign of spoilage and they should be discarded.
POLISH DILL PICKLES
These Polish dill pickles taste just like the jarred ones from the store! Belveder Polish dill pickles are everything dill pickles should taste like and now you can make them at home, easily!
Provided by Alyona Demyanchuk
Categories Canning
Time 40m
Number Of Ingredients 10
Steps:
- Prepare the jars: wash the lids and jars with hot soapy water. Do not wash rings they can get rusty.
- Evenly divide the onion slices, whole peppercorns, dill stems, bay leaves, and garlic into 4 (1-quart) jars. Pack cucumbers tightly into each jar and set them aside.
- Meanwhile, bring all the brine ingredients to a boil. Pour over each jar and fill just below the headspace.
- Place jars onto a sheet pan filled with water and loosely place the lids and rings on top of the jars. Place into the oven and set at 350°F. Bake for 20 minutes or until little bubbles, float to the top of the cucumbers (cucumbers should turn into a dull green shade.)
- Carefully, remove the pan from the oven and seal each jar shut using oven mittens or a thick kitchen towel. Cool jars completely before checking if they sealed (after 24 hours.)
Nutrition Facts : ServingSize 1 quart, Calories 169 kcal, Carbohydrate 36 g, Protein 3 g, Fat 1 g, SaturatedFat 1 g, Sodium 1771 mg, Fiber 3 g, Sugar 31 g
CLASSIC DILL PICKLES
Provided by Alison Roman
Categories Side Low Fat Vegetarian Kid-Friendly Summer Brine Healthy Bon Appétit Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 2 quarts
Number Of Ingredients 14
Steps:
- For the brine:
- Bring 1 cup distilled white vinegar, 2 tablespoons kosher salt, 2 teaspoons sugar, up to 2 tablespoons spices (e.g., peppercorns, coriander seeds, and/or mustard seeds), and 2 cups water to a boil in a saucepan. Pour over vegetables in jars.
- For the pickles:
- Divide 2 pounds kirby cucumbers, quartered, and 10 large dill sprigs between jars.
- Dividing evenly, pour hot brine (see formula, left)-using 2 teaspoons black peppercorns and 2 teaspoons caraway seeds for the spices-into jars and cover. Let cool, then chill.
- Do Ahead
- Cucumbers can be pickled 2 months ahead. Keep chilled.
TANGY DILL PICKLE RELISH
After searching for a great dill pickle relish, I combined a couple and came up with this wonderful tasting relish. Hope you enjoy it as much as my family.
Provided by Scutch
Categories Vegetable
Time 2h
Yield 6-7 1/2 pints, 48 serving(s)
Number Of Ingredients 11
Steps:
- Finely chop cucumbers and onions. Place in a large bowl and sprinkle with salt, stir well. Let stand for 1 hour.
- Drain mixture in a colander, rinse under cold water and drain again, pressing out any excess moisture.
- In a large pot, bring vinegar, sugar, garlic, dill seed, mustard seed, celery seed to a boil.
- Add cucumber mixture, bring to a boil again, stirring frequently. Reduce heat and simmer for 10 minutes. After 9 minutes, mix the cornstarch with a bit of the simmering juice until no lumps remain. Add to the relish and mix well until thickened.
- Remove from heat, add the turmeric and mix well.
- Pour into sterilized jars, leaving 1/2 inch head space. Seal with lids and rings. Process in boiling water bath in canner for 10 minutes.
CLAUSSEN KOSHER PICKLE COPYCAT
Two weeks ago I was in the grocery store and a man was buying fresh dill. We started talking and he said he was making Claussen Clone Pickles (my favorite) I asked him to call me with the recipe and he did and this is it. His name is Joe Knutowski. He uses his old ice cream pails to pack them in instead of gallon jars. I make these alot in pickle season and they have stayed good into the spring and they are really a close copycat.
Provided by Bonnie Young
Categories Lunch/Snacks
Time 1h
Yield 1 gallon, 10 serving(s)
Number Of Ingredients 8
Steps:
- Slice cucumbers lengthwise into quarters; add to sterilized jars along with the dill.
- Boil liquids and seasonings to dissolve the salt then cool.
- Pour over pickles and let sit on counter for three days shaking or turning them occasionally,
- Refrigerate. He said they keep for a year.
- Please do not try to use the regular grocery store cucumbers, they have wax on them and they will not turn out. You can use grocery store pickling cucumbers as they are not waxed.
COPYCAT CLAUSSEN KOSHER DILL PICKLES
Make your own super-crunchy pickles with this recipe...and stop paying out the nose for something that is so simple to make in your own kitchen.
Provided by Flavorite
Time P3DT2h
Number Of Ingredients 8
Steps:
- Slice cucumbers lengthwise into quarters; add to sterilized jars along with the dill.
- Boil liquids and seasonings to dissolve the salt then cool.
- Pour over pickles and let sit on counter for three days shaking or turning them occasionally,
- Refrigerate for up to one year.
- Please do not try to use the regular grocery store cucumbers, they have wax on them and they will not turn out. You can use grocery store pickling cucumbers as they are not waxed.
Nutrition Facts : Calories 6 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1 spear, Sodium 736 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
HOMEMADE CLAUSSEN PICKLES COPYCAT
Learn to easily make homemade Claussen pickles! This Claussen pickle recipe is a copycat of course, but it's hard to tell the difference, they are so good!
Provided by Amanda Formaro
Categories Appetizer
Time 25m
Number Of Ingredients 12
Steps:
- To make the brine, combine water and vinegar in a large pitcher. Add salt, coriander seed, mustard seed, red pepper flakes and black peppercorns. Stir until salt is dissolved. Set aside.
- Wash cucumbers in water and trim 1/8-inch off of the blossom end of each one. Slice each cucumber in half lengthwise.
- Divide the dill seed and dried garlic evenly between two clean quart sized jars. Fill jars with cucumber halves, fitting as many in as you can, they may be snug!
- Stir brine again to mix ingredients. Place a fine mesh colander over a large bowl or measuring cup. Pour brine through the colander, catching the brine solids in the colander. DO NOT discard!
- NOTE: You will not be able to fit all the water in this measuring cup or in the two jars. The goal here is to save the brine solids and use them, you will be discarding the left over vinegar and water mixture when finished.
- Once all the solids have been removed from the brine, distribute them evenly among the jars. Using the brine liquid in the measuring cup, pour into the jars until all the cucumbers are covered.
- Your brine level should cover your cucumbers and reach the bottom of the jar neck where the twisting begins. The cucumbers will also release some liquid as they brine, so don't overfill the jar. Discard any remaining brine liquid.
- Cover lightly with a lid perched on top but DO NOT close and seal. Leave on the counter (out of direct sunlight) for 1 day, then move to the refrigerator for 2-3 more days, or until the cucumbers taste like pickles throughout.
- Secure lids on jars and refrigerate for up to six months.
Nutrition Facts : ServingSize 1 pickle, Calories 20 kcal, Carbohydrate 3 g, Sodium 1647 mg, Fiber 1 g, Sugar 1 g
HOMEMADE CLAUSSEN KNOCK-OFF PICKLES
Always crunchy and garlicky, this perfect homemade pickle requires no special equipment, no canning experience, and tastes just like Claussen's refrigerated kosher dill pickles.
Provided by Rebecca Lindamood
Categories Appetizer Canning and Food Preservation Side Dish
Time P2DT20m
Number Of Ingredients 7
Steps:
- Wash cucumbers but do not scrub them.
- Trim 1/8-inch from the blossom end of each cucumber and slice in half lengthwise or into quarters, depending on how large your cucumbers are and how big you want them to be when they're done.
- In a gallon jar (or large, wide-mouth, food-safe container) layer the dill heads or seed, garlic cloves, pickling spices and sliced cucumbers.
- In a separate pitcher or bowl, stir together the remaining ingredients until the salt is dissolved.
- Pour the brine over the cucumbers, taking care to make sure all of them are fully submerged. If needed, place a plate or mug or other non-reactive heavy item on the cucumbers to weigh them down and keep them under the brine!
- Cover lightly with a lid just perched on top or secure a piece of cheesecloth over the jar with a rubber band to keep fruit flies away.
- Leave out of direct sunlight on the counter for two to four days*, or until the cucumbers taste like pickles throughout.
- Fix your lid onto your jar or container and chill. These can be stored in the refrigerator for up to six months provided you keep them covered with brine.
- *If at any point in the proceedings "fuzz" or "foam" develops on top of the brine, use a spoon to remove it. If there is "fuzz" attached to any of the cucumbers, remove the ones affected and be sure the others are still fully submerged.
Nutrition Facts : Calories 34 kcal, Carbohydrate 6 g, Protein 2 g, Fat 0.4 g, SaturatedFat 0.04 g, Sodium 1539 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 0.03 g, ServingSize 1 serving
HOW TO MAKE HOMEMADE SPICY DILL PICKLES
Homemade spicy dill pickles are he best.
Provided by Stephanie Manley
Categories Appetizer
Time 1h30m
Number Of Ingredients 12
Steps:
- Combine all of the dry spice ingredients in a small bowl. In a large clean crock or glass or stainless container, place half of the pickling spice and one bunch of dill. Add cucumbers, leaving at least 4 inches of space between the cucumbers and the rim of the container. In a large stainless steel saucepan, combine pickling salt, vinegar, and water.
- Bring to a boil and add salt stirring to dissolve. Remove from heat and let cool to room temperature. When the brine has cooled to room temperature pour pickling liquid over cucumbers and add remaining pickling spice, garlic, and remaining dill over the top. Place a large clean inverted plate on top of the cucumbers and weigh down with a couple of quart jars filled with water and capped. Cover with a clean towel. Let stand in a cool place the temperature should be about 70 to 75 degrees, let stand for about three weeks.
- It will take about three weeks until the cucumbers are well flavored and the fermentation is completed. You will need to check the brine daily and remove any skum that may form. During fermentation, bubbles will form. After about three weeks it will be time to put up the pickles. Prepare your canner, jars, and lids. Drain pickles reserving the brine. Strain brine through a sieve and pour brine into a large stainless steel pot and bring the brine to a boil. When a rolling boil has been achieved to reduce heat, and let simmer for 5 minutes. Pack pickles into the hot jars leaving 1/2 inch for headspace. Pour hot brine into jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace if necessary, by adding hot pickling liquid. Wipe rim. Center lid on the jar. Screw band down until resistance is met, then increase to fingertip tight. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 15 minutes. Remove canner lid, wait 5 minutes, then remove jars, cool, and store.
Nutrition Facts : Calories 6 kcal, Carbohydrate 1 g, Sodium 1417 mg, ServingSize 1 serving
More about "copycat vlasic dill pickle food"
THE VLASIC PICKLE CHIPS ARE MADE WITH REAL PICKLES | TASTE ...
From tasteofhome.com
Author Laurie DixonEstimated Reading Time 6 mins
VLASIC COPYCAT PICKLES | VLASIC DILL PICKLE RECIPE, DILL ...
From pinterest.com
Estimated Reading Time 5 mins
THESE ARE THE BEST PICKLES, ACCORDING TO OUR TEST KITCHEN
From tasteofhome.com
Author Lisa KaminskiEstimated Reading Time 7 mins
COPYCAT CLAUSSEN KOSHER DILL PICKLES - WHAT2COOK
From what2cook.net
VLASIC COPYCAT - THE CANNY PRESERVER
From thecannypreserver.wordpress.com
CLAUSSEN KOSHER DILL PICKLES/DELI PICKLES (COPYCAT - EASY ...
From recipezazz.com
5/5 (5)Published 2013-08-23Servings 40Calories 17 per serving
- Trim 1/8-inch from the blossom end of each cucumber and slice in half lengthwise or into quarters, depending on how large your cucumbers are and how big you want them to be when they're done.
- In a gallon jar (or large, wide-mouth, food-safe container) layer the dill heads or seed, garlic cloves and sliced cucumbers.
RECIPE FOR COPYCAT CLAUSSEN KOSHER DILL PICKLES | RECIPE ...
From pinterest.co.uk
4.1/5 (783)Servings 77
HOW TO MAKE VLASIC STYLE PICKLES | FAMILY CUISINE
From familycuisine.net
User Interaction Count 565
CLAUSSEN KOSHER PICKLE COPYCAT RECIPE - FOOD.COM | RECIPE ...
From pinterest.com.au
5/5 (62)Total Time 1 hrServings 1
THE BEST CLASSIC KOSHER DILL PICKLE RECIPE - TIARAS & TANTRUMS
From tiarastantrums.com
Estimated Reading Time 4 mins
DOES ANYONE KNOW HOW TO MAKE "VLASIC" STYLE PICKLES AT ...
From reddit.com
Length 0Title Deli Style Lacto-Fermented Dill Pickles
HOW TO MAKE VLASIC KOSHER DILL PICKLES | FAMILY CUISINE
From familycuisine.net
User Interaction Count 903
WHOLE FOODS DILL PICKLES - RECIPE COLLECTIONS
From bestrecipecollections.com
COPYCAT VLASIC DILL PICKLE RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
COPYCAT CLAUSSEN DILL PICKLES | RECIPE | PICKLES, HOMEMADE ...
From pinterest.ca
VLASIC PICKLE RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
VLASIC DILL PICKLE COPYCAT RECIPE - PERAKBATANGAN.COM
From perakbatangan.com
VLASIC PICKLE CHIPS RECIPES ALL YOU NEED IS FOOD - FOOD HOUSE
From foodhouse.cc
THE HIRSHON AUTHENTIC KOSHER DILL PICKLES - זויערע וגערקע ...
From thefooddictator.com
VLASIC PICKLES - RECIPE | COOKS.COM
From cooks.com
DILL PICKLES | TASTE TEST - SERIOUS EATS
From seriouseats.com
COPYCAT CLAUSSEN DILL PICKLES | RECIPE | PICKLES, DILL ...
From pinterest.fr
OUR PICKLES | VLASIC PICKLES
From vlasic.com
SAVE ON VLASIC KOSHER DILL PICKLES BABY WHOLES ORDER ...
From giantfood.com
VLASIC PICKLES | ALWAYS JUICY, ALWAYS CRUNCHY
From vlasic.com
VLASIC - PICKLES - KOSHER DILL - SAVE-ON-FOODS
From saveonfoods.com
POLISH DILL PICKLES (BELVEDER COPYCAT RECIPE) - FOOD NEWS
From foodnewsnews.com
VLASIC PICKLE COPYCAT RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
HOMEMADE CLAUSSEN PICKLE COPYCAT RECIPE - KITCHEN TRICKS
From kitchentricks.com
VLASIC PICKLE CHIPS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
RECIPE FOR VLASIC KOSHER DILL PICKLES - FOOD HOUSE
From foodhouse.cc
COPYCAT KRAFT TARTAR SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love