Copycat Claussen Dill Pickles Recipes

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.

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 COPYKAT PICKLES

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.