Claussen Kosher Dill Pickle Clone
- 1 gallon cucumber
- 1/3 cup instant minced onion
- 6 garlic cloves, minced
- 1/2 tablespoon mustard seeds
- 6 heads fresh dill (or 6 tbsp dill seeds)
- 2 quarts water
- 1 1/2 cups cider vinegar
- 1/2 cup canning salt
- Slice cucumbers lengthwise into quarters, or slice into rounds, and add to 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 turning them occasionally, then refrigerate for up to 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.
3 comments:
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
Quick question do you can's seal, as they cool?
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.
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