The 1 Best Homemade Claussen Pickles Food

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.

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 PICKLES COPYCAT

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.

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-LIKE REFRIGERATOR PICKLES

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.