CLAUSSEN KOSHER PICKLE COPYCAT
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
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
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
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 PICKLES
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
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
STUFFED FRIED PICKLES RECIPE BY TASTY
Here's what you need: dill pickles, mozzarella cheese, ham, all-purpose flour, panko breadcrumbs, large eggs, oil, spicy mayonnaise
Provided by Pierce Abernathy
Categories Appetizers
Yield 6 servings
Number Of Ingredients 8
Steps:
- On a cutting board, slice the ends off the pickles and place vertically on the board.
- Using an apple corer, hollow out the pickles and reserve the centers for frying.
- Place a slice of ham on the cutting board and roll it around a string cheese stick.
- Stuff the ham-covered cheese stick in a hollow pickle. Repeat with the remaining ham, cheese, and pickles.
- Cut the stuffed pickles into ¼-inch (¾ cm) slices.
- Place the flour, eggs, and bread crumbs in 3 separate medium bowls. Dip each pickle slice in the flour, eggs, then panko, making sure each slice is fully coated.
- Dip each cored pickle center into flour, eggs, then panko, making sure each one is fully covered.
- Heat the oil in a medium pot until it reaches 375˚F (190˚C). Fry the pickle slices and cores for 1-2 minutes, or until golden brown.
- Serve with spicy mayonnaise for dipping.
- Enjoy!
Nutrition Facts : Calories 325 calories, Carbohydrate 51 grams, Fat 8 grams, Fiber 1 gram, Protein 9 grams, Sugar 19 grams
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