Claussen Kosher Dill Pickle Clone

12:02 PM Posted In , , , Edit This 3 Comments »
These are excellent! I've made several gallons of them, even saving the brine in the cupboard for weeks, until pickling cukes came back into season. I found the recipe at Recipezaar.

Claussen Kosher Dill Pickle Clone

  1. Slice cucumbers lengthwise into quarters, or slice into rounds, and add to jars along with the dill.
  2. Boil liquids and seasonings to dissolve the salt then cool. Pour over pickles and let sit on counter for three days turning them occasionally, then refrigerate for up to a year.
  3. 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.

3 comments:

BowieKitten said...

Thank you so much for this recipe! You've changed my pickle-eating life!
These are just as yummy as Claussen and far better than Vlasic. They remind me of the days when pickles lived in a barrel at the corner deli.
Thanks, again, Momma!

-BowieKitten

Bill Kennedy said...

Quick question do you can's seal, as they cool?

MommaofMany said...

If you want to have them sealed for long term storage, then process the jars of pickles in a boiling water bath for an appropriate amount of time Otherwise, store them in the fridge.