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
PICKLE MARTINI
A different twist on the traditional olive martini. If you're a fan of pickles then give it a try!
Provided by CFlott
Categories Drinks Recipes Cocktail Recipes Vodka Drinks Recipes
Time 5m
Yield 1
Number Of Ingredients 4
Steps:
- Fill a cocktail shaker halfway with ice. Add vodka and dill pickle juice. Cover and shake until the outside of the shaker has frosted. Strain into a martini glass; garnish with dill pickle spear.
Nutrition Facts : Calories 134.8 calories, Carbohydrate 1.5 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.2 g, Sodium 670.8 mg, Sugar 0.4 g
MAKE-AHEAD CLAUSSEN PICKLE MARTINI
Steps:
- Mix vodka, vermouth, water and pickle juice in pitcher until blended.
- Refrigerate 4 hrs.
- Pour into 4 glasses.
- Add pickles.
Nutrition Facts : Calories 140, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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
MAKE-AHEAD MARTINI
Daniel Osborne, the bar manager at Abigail Hall in Portland, Ore., can satisfy orders for gin and vodka martinis and rye and bourbon manhattans in an instant. Each drink is mixed in bulk, diluted and chilled well ahead of time. Advocates of this process say it results in not only quicker service but also a better, colder and more viscous drink. "Dilution and chill are main ingredients" in a martini, Mr. Osborne said. To find out for yourself, you need to plan only a day before cocktail hour. This recipe will yield two drinks. If you wish to have more ready in advance, simply double or triple the measurements.
Provided by Robert Simonson
Categories cocktails
Yield 2 drinks
Number Of Ingredients 4
Steps:
- Combine the gin, distilled water and vermouth in a mixing glass. Using a funnel, transfer the mixture into a glass bottle. Seal the bottle and store in the freezer overnight.
- When mixture is fully chilled, pour 4 ounces into a chilled cocktail glass. (Because of the presence of water, there is a chance the cocktail will begin to solidify in the freezer. If the drink appears slightly slushy when you remove it from the freezer, give the bottle a slight shake and let it sit for a minute or so before pouring.) Garnish with lemon twist or olive.
Nutrition Facts : @context http, Calories 202, UnsaturatedFat 0 grams, Carbohydrate 1 gram, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 27 milligrams, Sugar 0 grams
DILL PICKLE MARTINI
Surprisingly good!
Provided by SC949
Categories Drinks Recipes Cocktail Recipes Vodka Drinks Recipes
Time 5m
Yield 2
Number Of Ingredients 4
Steps:
- Pour ice into a cocktail shaker; pour dill pickle juice and vodka over the ice. Cover the shaker and shake vigorously for about 20 seconds; strain into martini glasses. Garnish each cocktail with a dill pickle spear.
Nutrition Facts : Calories 145.8 calories, Carbohydrate 0.3 g, Fiber 0.1 g, Sodium 90.4 mg, Sugar 0.1 g
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 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
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