FERMENTED KOSHER-STYLE DILL PICKLES
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
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
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
FERMENTED DILL PICKLES
This recipe does not call for vinegar like most pickle recipes. The cucumbers ferment in brine. The pickles need to ferment for at least 7 weeks before eating.
Provided by Amy Thielen
Time 40m
Yield four 1-quart jars
Number Of Ingredients 7
Steps:
- Grape leaves keep the pickles crisp. Ask for them at a farmers' market, or as an alternative, add 1/2 teaspoon alum powder to each jar before filling.
- Sterilize the jars: Wash the jars, lids and bands in hot soapy water and rinse well. Place a canning rack or folded kitchen towel in the bottom of a stockpot and fill halfway with water. Add the jars, making sure they are submerged. Bring to a boil and boil 10 minutes. Remove with a jar lifter or tongs and place on a clean towel. Put the lids and bands in a saucepan of simmering water until ready to use.
- Make the brine: Combine 13 cups water with the pickling salt in a large pot and bring to a boil, whisking to dissolve the salt. Set aside.
- Fill the jars: In the bottom of each sterilized jar, add a layer of cabbage leaves, 1 garlic clove, 1 grape leaf, 2 chiles and a tuft of crown dill. Pack the jar with cucumbers, standing them upright and getting in as many as you can. Top each jar with another garlic clove, grape leaf, chile and tuft of crown dill.
- Add the brine: Ladle the hot brine into each jar (use a funnel if you have one), leaving 1/8 inch headspace. You may not need all of the brine.
- Close the jars: Wipe the jar rims with a cloth dipped in boiling water. Screw the sterilized lids on tight-as tight as you possibly can.
- Ferment the pickles: Once the jars cool, transfer them to a warm place (75 degrees For so) and let the pickles ferment 1 week. This is the warm jump-start period; the brine should get cloudy and the lid tops should become tight with pressure. Then transfer the jars to a cool, dark place and wait at least 6 weeks and up to6 months before eating.
- Be careful opening the jars-fermentation causes the brine to carbonate and it may spray. And don't worry if the garlic changes color; it's still edible.
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.
CLAUSSEN-LIKE REFRIGERATOR PICKLES
Make and share this Claussen-Like Refrigerator Pickles recipe from Food.com.
Provided by Para_chan
Categories Lunch/Snacks
Time P6DT22h59m
Yield 4-6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 17.4, Fat 0.1, Sodium 1750.3, Carbohydrate 1.4, Fiber 0.2, Sugar 0.5, Protein 0.2
REFRIGERATOR DILL PICKLES
These pickles taste so fresh and have just the right amount of dill and garlic. They taste great along-side a hotdog on a bun. They also taste great alone as a healthy snack. The pickles should be good for 6 weeks. Enjoy! You can also cut cucumbers into chips if you prefer a pickle chip instead of a spear.
Provided by Tammy Gulgren
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P3DT25m
Yield 12
Number Of Ingredients 7
Steps:
- Stir water, vinegar, sugar, and sea salt together in a saucepan over high heat. Bring to a boil; remove from heat and cool completely.
- Combine cucumber spears, garlic cloves, and fresh dill in a large glass or plastic container. Pour cooled vinegar mixture over cucumber mixture. Seal container with lid and refrigerate for at least 3 days.
Nutrition Facts : Calories 13.1 calories, Carbohydrate 3.1 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.4 g, Sodium 443.7 mg, Sugar 1.9 g
More about "fermented dill pickles refrigerated clausen type recipes"
FERMENTED DILL PICKLES RECIPE - ALWAYS CRISPY - OUR LITTLE ...
From ourlittlehomestead.org
5/5 (1)Estimated Reading Time 2 mins
- Mix the brine (ratio of 2 cups distilled water with 1 TBL salt, dissolved) and fill jar until cucumbers are completely submerged.
- Use a weight to keep cucumbers and dill completely submerged under brine. Put an airlock lid (filled halfway with distilled water) on jar. Place jar on something with a lip (liquid can overflow during fermentation process).
- Place jar in a cool place out of sunlight for 2 to 4 weeks, or until gasses stop escaping and desired taste is reached.
REFRIGERATOR KOSHER DILL PICKLES - CLAUSSEN COPYCAT RECIPE ...
From lanascooking.com
5/5 (7)Total Time 1 hr 40 minsCategory Canning And PreservingCalories 24 per serving
- In a large saucepan, bring the water, vinegar, onion, garlic, mustard seed, canning salt and dill seed (if using) to a rapid boil. Cook until the salt has completely dissolved. Set the mixture aside and allow to cool to room temperature.
- Prepare six wide-mouth quart canning jars and lids. Wash the jars, lids, and rings thoroughly in hot, soapy water. Rinse well. Keep the lids warm in barely simmering water until ready to fill the jars.
- To sterilize the jars, place the jars in a large pot and fill with water just to cover the jars. Bring to a boil. Boil 10 minutes. Remove the jars from the water using a canning jar lifter and place upside down on a kitchen towel to cool.
- Prepare the cucumbers by washing in cool water being careful to remove any dirt that may cling to the skin. Remove a 1/16” slice from the blossom end of each cucumber. Slice the cucumbers lengthwise into halves or quarters.
FERMENTED GARLIC DILL PICKLES - STONE FAMILY FARMSTEAD
From stonefamilyfarmstead.com
BARREL FERMENTED PICKLES - THE ELLIOTT HOMESTEAD
From theelliotthomestead.com
FERMENTED GARLIC DILL PICKLES – P. ALLEN SMITH
From pallensmith.com
DILL REFRIGERATOR PICKLES RECIPE CLAUSSEN - ALL ...
From therecipes.info
GRANDMA'S FERMENTED DILL PICKLES - FERMENTING FOR FOODIES
From fermentingforfoodies.com
AN EASY RECIPE FOR FERMENTED DILL PICKLES - JULIA DIMAKOS
From juliadimakos.com
FERMENTED PICKLES - HOW TO MAKE FERMENTED DILL PICKLES ...
From preserveandpickle.com
FERMENTED CROCK DILL PICKLE RECIPE | DANDK ORGANIZER
From dandkmotorsports.com
EASY CLAUSSEN STYLE PICKLES #PROBIOTICS #FERMENTATION
From sumptuousspoonfuls.com
CLAUSSEN KOSHER DILL PICKLE - NAVICOMPANY.COM
From navicompany.com
OLD-FASHIONED, CRUNCHY, FERMENTED GARLIC-DILL PICKLES
From traditionalcookingschool.com
DILL PICKLES ~ HOW TO MAKE FERMENTED CROCK DILL PICKLES ...
From prodigalpieces.com
FERMENTED CROCK DILL PICKLE RECIPE | BESTO BLOG
From bestonlinecollegesdegrees.com
HOMEMADE CLAUSSEN PICKLES RECIPE - FOODIE WITH FAMILY
From foodiewithfamily.com
FERMENTED REFRIGERATOR PICKLES RECIPE - CREATE THE MOST ...
From recipeshappy.com
HOMEMADE FERMENTED PICKLE RECIPE | THE PRAIRIE HOMESTEAD
From theprairiehomestead.com
FERMENTING PICKLES. THE ULTIMATE GUIDE TO FERMENTED DILLS.
From theartofdoingstuff.com
DILL PICKLE RECIPES CLAUSEN TYPE - ALL INFORMATION ABOUT ...
From therecipes.info
HOMEMADE REFRIGERATOR DILL PICKLES - A BLOSSOMING LIFE
From ablossominglife.com
FERMENTED DILL PICKLES – REFRIGERATED “CLAUSEN” TYPE ...
From pinterest.com
RECIPE(TRIED): FERMENTED DILL PICKLES – REFRIGERATED ...
From recipelink.com
FERMENTED DILL PICKLES – REFRIGERATED “CLAUSEN” TYPE ...
From pinterest.com
HOW TO MAKE FERMENTED PICKLES! | FEASTING AT HOME
From feastingathome.com
CLAUSSEN REFRIGERATOR PICKLE RECIPE - CREATE THE MOST ...
From recipeshappy.com
BEST FERMENTED PICKLES WITH STEP BY STEP INSTRUCTIONS
From thebossykitchen.com
WILD FERMENTED DILL PICKLES - CULTURED GURU
From cultured.guru
RECIPE: LACTO-FERMENTED “KOSHER” DILL PICKLES
From culturesforhealth.com
HOMEMADE CLAUSSEN PICKLE COPYCAT RECIPE - KITCHEN TRICKS
From kitchentricks.com
HOW TO MAKE FERMENTED PICKLES | UMN EXTENSION
From extension.umn.edu
EASY FERMENTED PICKLES — BLESS THIS MESS
From blessthismessplease.com
PICKLES (GARLIC DILL CUCUMBERS) - FERMENTERS CLUB
From fermentersclub.com
CLAUSSEN PICKLE RECIPE - HOUZZ
From houzz.com
EASY HOMEMADE KOSHER DILL PICKLES — GAIL DAMEROW'S BLOG
From gaildamerow.com
THE BEST HOMEMADE DILL PICKLES RECIPE - MY FERMENTED FOODS
From myfermentedfoods.com
FERMENTED DILL PICKLES - RECIPE | COOKS.COM
From cooks.com
FERMENTED DILL PICKLES - DELICIOUS GLUTEN-FREE RECIPES ...
From nurturemygut.com
BEST FERMENTED DILL PICKLES - SIMPLE SUMMER GARDEN RECIPE ...
From simpleecomama.com
FERMENTED DILL PICKLES – REFRIGERATED “CLAUSEN” TYPE
From recipelink.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love