Claussen Kosher Dill Pickle Copycat Recipe Recipe For Chili

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COPYCAT CLAUSSEN KOSHER DILL PICKLES



Copycat Claussen Kosher Dill Pickles image

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

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 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



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

FERMENTED KOSHER-STYLE DILL PICKLES



Fermented Kosher-Style Dill Pickles image

These old-fashioned deli-style pickles are created entirely by fermentation, without the use of vinegar. This recipe produces a quantity that fills a half-gallon Mason jar. If you like, add a few non-traditional chile de arbol peppers for their red visual appeal (and spiciness)!

Provided by Doug in Manhattan

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time P3DT20m

Yield 16

Number Of Ingredients 7

½ gallon water
2 pounds Kirby cucumbers
1 cup tap water
⅓ cup kosher salt
5 cloves fresh garlic, or more to taste
1 bunch fresh dill, stems trimmed
3 dried chile de arbol peppers

Steps:

  • Pour 1/2 gallon of water into a large container or pot. Cover loosely and allow to sit for 24 hour to allow dissolved chlorine to escape.
  • Crisp cucumbers by storing in the refrigerator or soaking in very cold water for 1 hour.
  • Bring 1 cup water to a boil in a saucepan. Add salt and stir to combine. Set aside to cool.
  • Wash cucumbers in cold water and remove any blossoms that may be clinging to them. Quarter large cucumbers lengthwise. Cut medium cucumbers in half lengthwise. Leave gherkin-sized cucumbers whole.
  • Peel and gently crush garlic cloves, but don't splinter them into fragments.
  • Pour cooled salt water into a 1/2-gallon Mason jar. Add cucumbers, garlic, dill, and dried chile peppers, arranged attractively. Pack cucumbers tightly; they will shrink as they pickle. Fill the jar with the dechlorinated water until cucumbers are just covered to avoid overly diluting the brine.
  • Loosely cover the jar and set aside at room temperature. Set the jar on a dish if it is very full, to catch any dribbles. Give the pickles 12 to 24 hours to begin fermenting. Refrigerate them, in brine and loosely covered, as they approach the stage of pickling you prefer: new, half-sour, or sour. Don't overshoot the mark, as refrigeration slows, but does not stop, fermentation.

Nutrition Facts : Calories 29.5 calories, Carbohydrate 5.5 g, Fat 0.1 g, Fiber 0.3 g, Protein 1.2 g, Sodium 1906 mg, Sugar 1 g

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