Homemade Claussen Pickles Copycat Food

CLAUSSEN KOSHER PICKLE COPYCAT

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.

HOMEMADE CLAUSSEN KNOCK-OFF PICKLES

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.

THE #1 BEST HOMEMADE CLAUSSEN PICKLES RECIPE

Steps:

• Wash cucumbers, but don't scrub. Slice the cucumber longwise in half, or quarters (depending on the size of your cucumbers you may want to cut them in half also)
• Layer cucumber wedges, garlic, and dill in jars.In a small bowl mix water, vinegar, salt, and mixed pickling spice. Stir until salt is dissolved.
• Pour the brine over the cucumbers, if necessary place something heavy over them to keep them submerged.
• Cover with cheesecloth and secure so bugs can't get in. Leave on the counter for 2-4 days out of the sunshine until they taste like pickles.
• When done, place a lid on top of the jar and secure it. Store in your fridge for up to 6 months as long as they are covered in brine. If at some point you see foam or bubbles appear on the top, simply spoon it off.

CLAUSSEN COPYKAT PICKLES

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.

CLAUSSEN PICKLES

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.