The 1 Best Homemade Claussen Pickles Recipes

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HOMEMADE CLAUSSEN PICKLES COPYCAT



Homemade Claussen Pickles Copycat image

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

20-25 small to medium pickling cucumbers
2 quarts cold water
1/2 cup white vinegar
1/3 cup canning/pickling salt or coarse Kosher salt
1 teaspoon coriander seed
1/2 teaspoon mustard seed
1/4 teaspoon red pepper flakes
1 tablespoon black peppercorns
1 tablespoon dill seed
1/4 teaspoon dried garlic
Fine mesh colander
4- cup measuring cup

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

CLAUSSEN KOSHER PICKLE COPYCAT



Claussen Kosher Pickle Copycat image

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

1 gallon cucumber
1/3 cup instant minced onion
6 garlic cloves, minced
1/2 tablespoon mustard seeds
6 heads fresh dill
1 1/2 quarts water
2 cups cider vinegar
1/2 cup canning salt

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.

CLAUSSEN PICKLES



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

CLAUSSEN COPYKAT PICKLES



Claussen CopyKat Pickles image

We like it Spicy, omit Pepper flakes and chile peppers for no heat.

Provided by Ricky Gilman

Categories     Other Snacks

Time 45m

Number Of Ingredients 19

3-4 lb pickling cucumbers
BRINE: (MAKES ABOUT 4 QUARTS PICKLES)
6 c water
2 c white vinegar
SPICES ARE PER QUART
1/8 tsp tumeric
1/4 tsp sugar
1/4 tsp alum or ball's pickle crisp granules
1/2 tsp red pepper flakes and/or
1-2 small chile peppers
1 tsp mustard seed
1 tsp whole peppercorns
1 Tbsp onion flakes, dehydrated
1 Tbsp pickling salt or kosher salt plus
1 tsp pickling salt or kosher salt
6 clove garlic, crushed -or-
1 Tbsp minced garlic
6 sprig(s) fresh dill or
1 Tbsp dill weed

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.

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