Claussen Like Refrigerator Pickles Recipes

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.

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.

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.

COPYCAT CLAUSSEN DILL PICKLES

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.

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.

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.