Claussen Kosher Dill Pickle Copycat Recipe Recipe For Stuffed

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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.

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