Thanks so much for this! I’m looking forward to trying your recipe since my pickles are just starting to come on. If I may add to Rebecca’s cogent response, you are correct that many recipes call for 50/50 ratio of water to vinegar. . Works wonderfully. Love it! Even if that helps, should I maybe only cut into halves when sitting on the counter? I think putting them in the frig is a great idea…..i do it with mine and they’re delicious……….Crispy too with the cold brine. table salt weighs 10 oz. Claussen pickles are my favorite and I’ve been buying these pickle popsicles online for months now but it’s become expensive, so now I plan on making my own! 11. I love this recipe, it’s the only one I’ve found that dosent have sugar in it and I love claussen’s pickles… but, how would you recomomend going about re-sizing the batch for a smaller amount, such as 1-2 pint jars of pickles? I have never seen just raw cider vinegar….do you mean apple cider vinegar? I’ve been making your pickles for years now. My latest find were the Safeway brand pickles, man… Can i process them. I made 1/2 recipe because I only had a 1/2 gallon container and didn5 even have enough cucumbers to fill it. MELT butter in large saucepan on medium-high heat. It can be a saucer or a stone or anything else. l then boil the Clausen brine and let it cool. Congrats on your TK feature too! *If at any point in the proceedings "fuzz" or "foam" develops on top of the brine, use a spoon to remove it. It smells so good. Iodized salt is usually kosher (approved by rabbis for observant Jews to consume) too; the iodine is made from kelp and in such trace amounts you can’t tell the difference. I just made these and have 1/2 the brine left ? The 12 pickles fit perfectly. Is there a way to actually seal these in jars? Did I do something wrong? Hi Cassidy- I triple checked the amounts of the ingredients according to the recipe and actually, I would be amazed if this brine would be strong enough to pickle anything. I’m going to try adding a bit of horseradish to a jar this time. I’ve made these many, many times. Fresh kirby cucumbers from my garden. May I use whole cics if they are medium size? Hi Eric! The brine is always going to be salty; that’s the preservative effect of it. I’ve never made pickles before, but I love my Claussens and If I can make my own that taste just as good I’ll probably be saving some money . …One other question… how many days did you leave them on the counter at room temp? I only have one issue. Cloudy brine is not bad, as long as you don’t have hair or fur at the top . Hi Angie- That sounds like fun! For a true FERMENTED half sour follow recipe as written but only add ACV AFTER 2 to 4 days on counter. The flowering yellow heads at the top of my dill plants wouldn’t even fit in a gallon jar. Tasted fine and less salty. Thank you very much for the recipe I will be attempting it in a week or so as I’m getting Pickling supplies for my birthday, wish me luck, will let you know how I make out. Fortunately on day 4 I tasted again and a lot better. Hi Julia! Ya CRUSHED the pickle game!!! Thank you so much, Sue. What is the correct portion to make the brine for 2 quarts and 4 pint jars. I prefer just to use the room temperature approach. Put dill flower and garlic in bottom of a Mason jar. I want to make these, love Clausen pickles. This post was originally published July 22, 2011. As I am on a well, I know fully that my water is safe and chlorine free, so I tend to leave that instruction out. I screwed on the lid lightly so air could escape while fermenting. The salt is first diluted in the water/vinegar mixture and not all of it even makes it into the pickle jars… there is almost always some left over and reserved to top off the jars if they start to evaporate. Did I do something wrong, or is this just a bit of good luck? Hi Ron- You can increase the salt a bit to taste after the pickling process is done. HI there, John! This recipe if fantastic, I had one hug problem though. Pickles all gone, dont throw the brine or jar away. It doesnt look fuzzy like mold, though. No vinegar is necessary because the fermentation process creates lactic acid.after 9 days of fermentation you store pickles and refrigerator. ... Claussen Kosher Dill Pickle Wholes. I’ve done it before, but prefer the halved cucumbers because I think they absorb flavours better! I’m so glad you love them. I go almost verbatim but I add a little more dill and a lot more garlic – usually a whole head. Cover the jars lightly with a lid or cheesecloth secured with a rubber band. DIRECTIONS. I’ve made 3 batches, given away 4-5 jars for veggie trade and Thank-Yous. So simple. a new bag of lipton tea or used? Thanks so much! You’re correct. It’s absolutely fine to halve or even quarter this recipe. I may try this recipe, however, at some time. What if your brine gets cloudy? Hi Grant- Would you believe they actually sell freeze-pops of dill pickle brine now?? Over here pickling is a way of life so I was glad to find your vlassic recipe! My brine turned cloudy, all pickles are submerged, its day 4, now in the refrigerator. Way too “pickled” tasting. Cold temperatures slow or stop fermentation. If they were exposed to extreme heat I would not take a chance particularly with the other things you mentioned . Thanks! We went though quite a few quarts of these in a really short time. Hi Jen- This recipe is not suitable for canning, unfortunately, as it does not have a high enough acidity to the brine to be safe or shelf stable in a water bathed jar. Hopefully it will get stronger as I sits. Thank you, Bob! I love the idea of stretching the pickle juice with Bragg’s! I see the Claussen pickles use distilled vinegar. I also saw that someone put theirs in the freezer for an hour. Or can I just put a rubber seal on top and keep on shelf? They’re delicious, though! I’ve only tasted one jar so far and we just love them. So you say there’s “no spectre of the BOTCH”. Hi Theresa- It will DEFINITELY make a huge difference in flavour. If I was to try it, I would transfer them to jars when I was about to stick them in the refrigerator. I used a glass pickle weight to keep them in the brine and made sure they were on a non sunny spot of my kitchen counter. Just brought home a nice load of picklers from the local farmer’s market yesterday, got my jars washed, and about to start mixing up the brine to try some of these. i can’t wait to make these, i have cucumbers coming out of my ears, lol. Any thoughts or info on the variation of brine strength? ‍♀️, I would DEFINITELY use the leftover brine for pickled eggs… I wouldn’t start it with eggs, but once you’ve eaten all of the pickles from a batch, I’d plunk eggs into it. If you heard a fizz like a carbonated drink, that means that the air in the jar was trapped too tightly. and apple cider vinegar?? They are really crunchy too, but I did use a small amount of calcium chloride. Nice, Davey! The brine is cloudy is that normal? Makes as much sense as toilet paper, I suppose. I should also mention that it will take a little packing to get the pickles in there, but that’s as it should be. I should also add that this nickname might not hold up, as we’re rapidly moving from a “boring apocalypse” to “interesting times”. Thanks! I let them ferment for about two weeks before refrigerating. After 2 to 3 days, the pickles developed a nice crisp, fresh deli flavor. Not that big a deal. In a large bowl, I combined 4 cups cold filtered (Brita) water, 1/4 cup cider vinegar and 1/6 cup large crystal sea salt. Could the recipe be halved? Sorry, I only eat Vlasic pickles. Question: can you use red wine vinegar instead of apple cider vinegar? I’d appreciate your help! Actually Michael, Claussen does not can their pickles, which is why they are in jars in the refrigerated section of the grocery stores. I used my large stockpot and put a plate on top of the cucumbers to make sure they were all submerged. Then we lid them and place in frig. Additionally, the pickles would suffer texturally during processing. I left mine on the counter about five days under a dishtowel. No worries. From what I have tasted so far, I think they will be fantastic once chilled thoroughly! . Checked my pickles after 2 1/2 days and had a filmy foam and some bubbles in a few of the jars. Hi Jan, Hi Susan- I would not use pre-minced, jarred garlic as it is often treated with preservatives and that can effect the pickling process! The less likely issue (but still a possibility) is that it was just that batch of cucumbers. Im excited about trying your recipe. Marlo, I can’t speak for others, but when I make my pickles I slice them the long way only once, giving me two halves. A thought is to try the Trader Joe’s version. I just added extra garlic (a whole big clove). Haven’t seen any for sale in 6 weeks. I used considerably less cukes than suggested. I am confused. I grew up eating my Grandma’s homemade dill pickles like the supply was endless and moved on to canning my own pickles as soon as I had a kitchen of my own. Other odd shortages: I started baking again but can’t find rye flour or even the spot on the shelf where rye flour used to be. I noticed looking at the recipe that you use a gallon of water and a cup of vinegar. No matter what, a canned pickle is not going to end up like that lovely … […], […] I started my search for a Claussen copycat. Lisa- I love my sister’s name, too! Her best tip for crisp crunchy dill pickles is to NEVER use Chlorinated water, if I’ve had great success with distilled water (make sure it’s distilled as bottled water can contain Chlorine). Can I rinse off the spices and cover with a fresh brine without the spices for clear liquid in the jars. I’m wondering just how bad the pickles will taste. Should it be 1/3 cup of salt or 2/3 like the recipe says? . These pickles were spot on for my taste buds after the 4 days. The question we have is around the end of the 3rd day or the 4th do you get a haze in the jar? While the cloves are not unpleasant, they just ad a flavor that I do not associate with refrigerator dill pickles. Makes as much sense as toilet paper, I suppose. Your thoughts??? I read all your readers’ comments & questions before deciding to post one of my own. All salt except canning salt have additional minerals… occurring naturally, or added to help the salt from clumping. I’m glad you love them, Merle. I always affraid they are too hard to make them myself. They are turning yellow before they get very big. Love these. I made these and left them on the counter, out of direct sunlight, for four days. Try shaking the jar a bit before opening. They’re not hard to find at all when you know where to purchase them. Publix has been out of Claussen pickles for a while, and they are not able to tell me when they will be re-stocked. Why are you talking about tomatoes??? Rebecca, In the interest of canning these pickles for long time storage without loseing the crunch,, do you suppose that “pickle crisp” could be used without fouling the recipe? Reserve the extra brine to top off your jar if the levels drop! I did boil then cool off the brine before refrigerating. Several recipes I’ve seen say to use bottled water but I noticed yours didn’t, I’m confused. That is actually awesome knowledge because I get horrible foot cramps all the time! Hi Art- I’m sorry, I don’t know how much volume or weight your pickling cucumbers have to them, so I’m not sure. We’ve added our own cucumbers to the Claussen pickle juice. Please answer! Trim 1/8-inch from the blossom end of each cucumber and slice in half lengthwise or into quarters, depending on how large your cucumbers are and how big you want them to be when they're done. This recipe was FANTASTIC!!! I have them in jars in the frige, just a little confused why 4 batches tuned out perfect and one does not, is the amount of salt a key in the process? Love the easy recipe!! Oh my, they are fabulous! So funny and brilliant… Can’t wait to try the recipe! Hello, I’m very excited about they pickles! I found with my second batch that just putting them straight in the fridge for four days was great. . Hey there, Joe! In other words, it would have yielded an inedibly salty result again. The only consistent way to measure salinity is by weight: To 1 liter of water (1,000 gm), you add: I am experiencing significant withdrawal symptoms. I have A LOT of cucumbers… Thanks! I truly appreciate it! I made these pickles and let them sit for 4 days. HAHA… Please let me know how they turn out for you! The brine should be a little cloudy and it should smell/taste like pickle brine. That is hilarious that you would start out by making 4 1/2 gallons on a recipe that you never tried before! They’re meant to be a fresh/fermented pickle. Was I supposed to layer the pickling spices in BEFORE adding the brine? Quick tip for anyone making them in regular mough mason jars- 2 or 3 toothpicks inserted long ways underneath the neck of the jar holds them under the brine just wonderfully! They should be fine! http://www.pickyourown.org/lowsaltpickles.php. Thanks for the reply. I followed the recipe to a T and mine turned out super salty, almost inedible. Hi there! Many many thanks for a recipe I’ve been looking for, for a long time. If so, what’s the solution for keeping them submerged? If I wanted to process these in a water bath for sealing, how long would it process for? All 8 jars tasted waaaaayyyyyy to much like regular dills (but not in a good way!). AMAZING!!!!! I paid about 45.00 more than I would have before the run on ammo. I am an American ex pat who lives in the UK. Now I can more accurately compare recipes. 2 tablespoons mustard seed. They come out really good, even cooked! I buy the bulk packages up at my local Amish grocery. I would like to make a large batch, but do not have the room in my refrigerator to keep them all. last the full year! We actually boil the pickle juice first and let it cool. Pickles are made with distilled vinegar not apple cider. That’s either December of this year or December of Never, depending on electoral outcomes. 50 gm of salt, for a 5% solution, All Rights Reserved. I appreciate you taking the time to rate the recipe and let me know you love it! Loved this recipe-I haven’t found anyone who didn’t like them! But would it be okay to can it in a pressure canner? Also it’s vital that the pickles stay under the brine & don’t float up. That seems to keep them crunchy as well. If you use distilled water that is a surefire bet that you won’t have chlorine, but it’s also certain that it will be free of any tasty minerals. I do live in Florida, though, so even in March with the A/C on it can get rather warm. Hi JoAnne! Hey I made the pickles, they taste good, but my brine in the jar is cloudy, does that mean they are not any good? Thx. These look awesome. So simple to do and so crunchy and garlicky. Picklers are a little different than the ones you get at the grocery store; they’re easiest to find at farmers markets and farm stands. It makes my day! The juice though does not look like Claussen Pickle juice, it looks darker in color, like a light tea color. I’m so hoping this recipe turns out great for me since I have a local farm stand that has great looking pickling cukes! However, my seed are floating to the top. Thank you so much. And one with even more spices. The cloudiness is nothing to worry about- all brine does that at some point. Hi Debbi- So I know this is an older post, but I stumbled across this recipe and had to try it. Hint for holding pickles under brine. I scrubbed my cucumbers before reading your instructions. What cucumber do you use? I’ve been trying to make a small batch actually 2 pint jars of pickles using smaller size like med. He said that is the only thing to add. Hi Angela- One cup of brine will definitely not be sufficient to cover the pickles. I’ll try your tip. Have you tried making fermented pickles? Please advise it would greatly be appreciated. CLAUSSEN. You are the bomb dot com! We love them! The combination of the ratio of vinegar to water and salt provides a stable environment for lacto-fermenting these pickles. Dam these are good and super easy to make I am very aware it says distilled vinegar, but I prefer the flavour of the cider vinegar. What do you put in your own blend or what commercial blend would you suggest? But I couldn’t find any Claussen pickles. Thank you for sharing the recipe and your experiences. If you scroll through the comments, you’ll see that quite a few people have experienced success with this recipe and are very happy with the results. Hey there! (New word ). I can’t wait share this recipe with my family and try making them! He loves them and I love them. And would they have to be in a fridge or could they go on the pantry shelf if the room is cool? The Cucumbers will be soggy if you do. I looked all over our small town and couldn’t find any. I added crushed red pepper from the pizza parlor into a couple of jars. Hi Beth- They’ll be fine, perhaps just not as crispy as they might have been otherwise. I thought I was the only one who drank pickle juice. I want them crispy and not cooked. Thanks for the recipe! Mold is. VERY VERY excited to find this recipe !!!!!!!!!! The one I buy has mustard seed, black peppercorns, allspice berries, coriander seeds, ginger, bay leaf, red pepper flakes, and in some cases, whole cloves and crumbled cinnamon sticks. Can I put these in individual jars instead of a large gallon pot? Hi Wanda- If you’re using Morton’s Kosher Salt (not Diamond) the volume should be close enough to pickling salt to substitute it in equal amounts. Yup, another fun fact! What does that mean? Not that it matters (at all), but WTF? and same price ($9.99). I left the cloves whole. I’ve got about half a gallon of brine leftover – can I refrigerate it and use it when I have more cucumbers? It means you have natural fermentation going on in there which gives great flavour. And a Boston butt, with some seasoning, can be turned into breakfast or Italian sausage. It also does not suggest putting it in the sunlight, in fact, it says to store them OUT of direct sunlight. I’m interested in doing this to all sorts of vegetables. Question? . Can I do this with ex large cukes? Can you use minced garlic or do u need cloves? And I’m not sure how burpless cucumbers differ from pickling cucumbers. He claims it is “Gatorade for people who don’t like sweets.” I love him. Thanks! Actually tossed 8 quarts in trash cause they were nasty. Hi, thanks for sharing this. I brined mine a little longer, but, I’m a glutton. If they taste great, you’re in good shape! If the jar is a gallon and filled with cucumbers, a gallon of water won’t fit. . Hi there! Not bright, clear yellow like Claussen Pickles. Can’t wait to try it. Fortunately for me, I have a meat grinder and that and some chuck and fat make ground beef. I only have enough cucs for 2 quarts. Water bath sweet pickles are too mushy. . I cannot wait to try this on hard boiled eggs. I suspect they might not hold up quite as well, but let me know if you decide to try it! Four rolls were enough for a 14 day “flatten the curve” lie …unless of course I got sick. A lot of the other shortages we’re seeing are due to similar packaging issues–Think about it in terms of beer: If you go from selling your product 50/50 in cans/bottles vs kegs (i.e. Wash, slice, stuff, stir, pour, sit, wait. Still tasted like cukes and had read that cloudy and fizz was ok, so didnt worry and left them on the counter for one more day. Can I substitute minced garlic or just omit all together. Checked my pickles after 2 1/2 days and had a filmy foam and some bubbles in a few of the jars. I don’t have a large enough container to put these into all at once, which I think is what you are saying. Hi there! Posted in uncategorized on June 29th, 2020 flour 1/4 cup milk 1 cup BREAKSTONE'S or KNUDSEN Sour Cream 1 Tbsp. I made them Friday and just had my first pickle of the batch today. Hi! It’ll go straight into the fridge where it will live until you’re ready to eat it! It just means it’s probably really tasty. Read all the comments and am still a little confused. I feel much better about serving these to friends now. I would say you could probably add to the jar a bit at a time, but you might want to keep an eye on how they change visually as you add them to the jar so you know which ones are done and which aren’t. They even lifted the 2 per customer limit. And can you keep the extra in a jar to make more pickles later or does it have to be made all at once? If you think it tastes the same then who am I to argue? I just opened them to check on them and transfer to the refrigerator and every single one of them is covered in hairy mold. I want to try these! Quick question: I just finished pouring brine over the cukes, but had stirred the pickling spices in with the salt/water/vinegar. Thanks. Hi Cindy- Yes you can, but it’ll taste a little different at the end. Same with chicken. For some reason I thought they were supposed to sit out for that length of time. Any ideas on where I went wrong? Hi Connie! All jars taste the same. Im so excited to try this. It’s all a natural part of fermentation/pickling, Sandy! . Or is that only if you were canning the pickles? Here’s the first and last recipe I’ve tried: https://www.astray.com/recipes/?show=Country+breakfast+sausage. I made batch of these on Sunday. I want to thank you for this recipe and the tip to remove the cloves (I didn’t see any cinnamon in my McCormick’s mix). Hi Tom, Good question. retail vs bar/restaurant) to suddenly selling your product almost entirely in cans/bottles, you’re probably going to have problems getting enough empty cans & bottles, and you’re probably going to have issues ramping up the output of your bottling plants. Only Strub's. (that they found the Wuhan Flu in the US much earlier than previously suspected could be a derail to my own comment..). If the lids crease, the liquid is milky, filthy be bad? I was so happy to nail it with this recipe for Homemade Claussen Knock-Off Pickles! All wasted. Such a wonderful memory, Thank you so much! Thank you.I look forward to tasting them in a day or so. Dill weed will float about in it which is visually and texturally displeasing. Well, my Kroger doesn't have them either. . Because they have a short life. I tried to download a picture but I couldn’t here. I cut both ends, actually. Thanks. The pickles were soft and I cannot describe the taste. Just hang onto it in the refrigerator and use to top off the jar if any evaporates. I eat way to many Clausen pickles at close to $7.00 a jar, when cucumbers are .50 each! Then, fix your lid onto your jar or container and chill the pickles. But, really, pickles. Del Monte cream corn, however, is nowhere in sight. I’m dreaming of garden cucumbers so that I don’t have to buy them next time. Not sure if it was course or not. I have one question concerning your recipe as I’m new to pickling. Thanks EZChef for this information! Let me know if you try it! The other recipes I have tried were way to strong I might even try making pickles. Your husband is right. First time pickle maker and I love em. No matter what, a canned pickle is not going to end up like that lovely Claussen: crunchy to the point of making noise when you bite it, cold, and seriously garlicky. I’d bet the brand / version of each ingredient (especially the raw cider vinegar & pickling spices) will affect the taste of your Claussen Knock-Offs, so, what brands / versions of the ingredients did you use? Hang onto it! Do you think this will make much of a huge difference? "Gedney pickles are simply the best. Hi CBard, without being in your kitchen, it’s hard to know what went wrong for you. I may need to go to the hippie store for that. They’re easier to find at farmers markets, though! Can I use those instead? I love pickled carrots, cauliflower, onions, pepper, and mushrooms! Happily. chopped fresh dill. Hi Rebecca, we may have discussed this before, but I’m still mystified by how you can fit 4 pounds of cucumbers, 1 gallon of water and 1 cup of vinegar — not to mention the salt, garlic and spices — into a 1-gallon jar. People doing without. The other thing that can cause an issue like that is if you processed the jars instead of following instructions and letting them sit out at room temperature before transferring to the refrigerator. You betcha! We can most all of our Fall harvest as pickles and relishes because they taste so good. Not surw I have any gallon sized containers, and/or dont have access to that many pickling cucumbers. I’m never going to buy pickles from the store ever again. In fact, you should! Don’t the spears stand up? Made a new brine with a tbsp of kosher salt and put the jars in the fridge. Anti-caking ingredients in salt will make the brine cloudy. The only time you need to worry is if it smells unpleasant or has mold on the pickles. Any ideas? I might have to call 911. My processed pickles are way too squishy! . My kids love them. When you try this again, taste the pickles each day. “….wait until you see the ammo and reloading shelves.”. I usually just peel and lightly smack the garlic cloves. You’re working on fermenting the cucumbers, not straight up pickling them which would take a much larger quantity of vinegar. I wouldn’t advise that. I made these last summer with the abundance of cucumbers from our garden. Thank you so much for posting. If I leave them whole and not cut them ( as someone stated to make them more crispy) will they still be infused with all the spices? This is stronger, than the 2% solution I’ve seen recommended, in most other recipes. chopped fresh dill. Made these.. No fuzz .. I’ve had them sitting on counter covered with brine for a week..should they be in refrigerator? I’ve used your recipe for the first time. Never mind, I just found someone else’s previous post about salt. Hey there, Karen! Fewer farmers are growing cucumbers now because of the high amount of failed harvests. Such a waste of work, growing,harvesting, picking, waste of refrigerator space, etc. I haven’t seen a chicken wing in a store in two months. When you say cider vinegar, do you mean apple cider vinegar? Add onions; cook and stir … Hi Matt- I’m betting you used a different type of salt. From fried to sweet, from crisp dill to soft bread and butter pickles. My Amish cousins make freezer pickles for when they host church but they are sweet and sliced very thin. Hi Kellie… The cloudy is not necessarily a bad thing. I went through all the comments before asking this question so you wouldn’t have to repeat yourself. (Don’t want to mention names, but it was a famous prepackaged dill mix) YOUR recipe is OUTSTANDING!!! Does this recipe make 1 gallon of pickles? It just means it’s tasty. yes strait into frig and a spoon of sugars . Can you put whole cucumbers in or do they have to be sliced. I’m glad you read it, too! Add the cucumbers. I was wondering why everyone was so confused by that direction until I realized that the sentence I thought I had deleted had actually been moved to the bottom of the recipe. Hello Sorry if this is a dumb question but I have dill plants in my garden and I don’t know what you mean by a “4 heads” of dill. My question is how can I keep the pickles good without the juice. Took me two months to find that. I hate to can anything, so I came across this recipe while searching for an easy dill pickle recipe. How many sprigs per jar? That’s what I do and have great results with this recipe. Is there any way to process these pickles for long term storage. Very soggy and have a really bad “tangy” aftertaste. Hi Brenda- Other recipes that call for a 50/50 ratio of water and vinegar are probably suitable for canning. Cloudiness is a-okay! Thanks so much! Bangin cold, crunchy, garlicky, dill pickles! My mama and little girl left me ONE jar! They are improved by refrigeration texturally after the initial fermentation. They’re also beneficial because they contain helpful bacteria which is good too replenish your intestinal Flora similar to the effect of eating yogurt. Pure canning salt usually isn’t designated kosher ( look for a K,P or U symbol or the words Kosher for passover) but I can’t imagine why it wouldn’t be approved. . The pickles are mostly called Gherkins and the supermarket varieties are mostly VERY inedibly sweet. Is it safe? Hi Liz- You will definitely have extra and you can keep it in a jar. Theses pickles are THE BEST! Regular cucumbers definitely don’t hold up as well texturally to the pickling process as the little picklers, but the flavour should still be good! Hi Jan- You can definitely hang onto extra brine for subsequent batches! It is very tasty by the way. That also means they can’t be stored on a shelf in the basement or in the pantry, they must live in the refrigerator. Hi Devin- That’s crazy! My mom always thought I was crazy growing up and now my wife thinks I’m crazy too. The waiting is hard. Rebecca: BTW, I use green tomatoes instead of cukes. ), HA! I managed to get a double pack of paper towels at Walmart, and 2 4x packs of really short rolls at Dollartree, but that was it. Thanks for an A+ recipe. Works great. I get the blog thing but very few care, hence I’m the only comment . Hooray, Lisa Marie! But the weirdest one to me was the day I couldn’t find pickles. If you’re looking for an excellent canning pickle, I’d recommend this one from my archives: https://www.foodiewithfamily.com/2008/07/23/pickle-me-this/. I’d reduce the quantity by 3/4 and try a quart with those thin-skinned ones. I would advise you to keep extra brine on hand as it is likely to evaporate more quickly with a coffee filter. I see this post is from 2011 but hoping for a reply. Lastly, can this recipe be used and somehow divided into smaller jars ? Have you ever heard of anyone getting botulism from pickles? can I make these in plastic, like tupperware? When the pickles are ready to eat, you stuff the whole kit and kaboodle into the fridge; pickles, brine, all of it. I think you must secretly be the best friend I haven’t met yet! Love. That could have been caused by old cucumbers or using the wrong cucumbers, using cucumbers that had the blossom end left intact (which releases an enzyme that can soften the pickles), using iodized salt, or bad bacteria being introduced to the jar. I wonder if you had some bad cucumbers! The sour garlic variety, which would be my first choice, is showing as "sold out." TIA. The recipe says to “Cover lightly with a lid just perched on top or secure a piece of cheesecloth over the jar with a rubber band to keep fruit flies away.”, Also, I’m pretty sure that having a great deal of pressure in the jar will also push against the pickles and that may have made them soggy…, I can’t get kosher dills here in Sweden, so I am very grateful for this! It’s the fuzzy mold that concerns me. Can I put these in jars and if so how would I go about the canning? See more ideas about Pickles, Pickling recipes, Cooking recipes. Day 1-2, all systems go. I used a whisk to blend until the salt was dissolved. Going to try this recipe with kohlrabi!!!! They are simply put into jars. I tried the pickles on day 2 of the bribing process and wowza were they salty! For instance, if you’d like to make a quart of pickles, you determine 1/4 of each ingredient. These pickles are NOT CANNED. OMG….we are a pickle lovin’ family too and Clausen’s are our faves and guess what I have growing in my garden? I just made these two weeks ago. When making spears like this I usually pack the cucumbers into the jar then add the spices, dill and whatever else I’m using then pour the brine over the top. Why preferably RAW cider vinegar in your recipe? If so how long for quarter jars. What kind of pickling spices do you use? My Brother makes these puts them directly into the fridge, and they turn out just fine. Thank you so much for taking the time to rate the recipe and let me know the fun variations on the theme you made. Just to be clear, canning refers to a method by which vegetables are preserved for shelf-stability and involves a particular ph level, heat treatment in jars to seal the jars and kill any pathogens that exist on or in any of the ingredients, and extend the usability of the product. I followed the recipe exact,and on day 2 the jar was hazy and white mold formed on the pickles. That’s how not used to reading pickle jar labels I’d been. And yes, you can certainly divide it evenly between four quart jars or some such arrangement. . Fermented pickles taste vinegary with OUT vinegar added…. I definitely want o make these, but I do not like cider vinegar at all, I want to use distilled white vinegar, I’m hoping it will still be the same measurement of vinegar to water. Feel free to sub in distilled vinegar if you prefer it. I added more dill and garlic. Hey, so I am confused…it seems as though the “pickling spices” are a key element here, but there is no hint as to what that actually consists of. We have quart jars on hand are confused as to how you use a gallon of brine when the pickles are going to cause displacement. He is crazy about them. Do you know, what 2/3 cup of Morton’s weighs? Today, I did a gallon jar of diagonal sliced chips…. They should be good up to 3 months in the refrigerator. It’s hard for me to know without being there. It was perfect the first time. Just finished fermenting and put in fridge this morning. Mine have been in the fridge a week or so and are fizzy. I went ahead and made them and answered my own question. Sometimes, I make my own Japanese pickles in a Japanese pickle press. These things almost bite back. It really is hard to know! Not even close or any good. Doesn’t th a help the CRISPINESS? Me thinks that those two do not belong in dill pickles. Hi Scot- It sounds like you live in a pretty hot or humid climate and maybe weren’t checking the pickles every day if it got to being filled with mold. Those are definitely not pickling cucumbers, and while they might be tasty, they’ll definitely be different in texture. Thanks for taking the time to rate the recipe and let me know! I would use dehydrated garlic vs. minced/jarred garlic! Should I have used individual jars? I want to try again but this time putting them in the frig, still only covered with cheesecloth. I made four batches of these pickles not on the same day and the last batch was cloudy are they okay, the last batch I reduced the salt by 1/2, Cloudy is okay! I can’t wait to eat them !!! Hi Rebecca, After letting them sit out the few days and then in the refrigerator to chill, the brine and the pickles tasted good, I was pleasantly surprised! Ready to make these! So on the fifth day I transferred them to smaller jars and they were awesome….at that moment in time. Vinegar: I have never seen vinegar specified in any other recipe for Kosher style pickles! They are perfectly deli delicious. Can I water bathe them to not make them soggy? Maybe I am missing something. And for the garlic cloves do they need to be chopped or just peeled? I just wanted to say how impressed I am at your dedication to this comment trail. Tom. I eat a jar of Claussens (minimum) a week. Homemade Claussen Knock-Off Pickles: Always crunchy and garlicky, this perfect homemade pickle recipe requires no special equipment, & no canning experience. Hi Theresa- You’ll want to do a little research on your salt. We all had our own jar of juice in fridge, perfectly refreshing cold summer drink. And easy! 40 gm of salt, for a 4% solution, As for cider vinegar, you’re spot on. Thank you for the excellent rating! Thanks! *I will, however, fight you for fudgesicles. And is this enough brine for 35-40 cucumbers? Shoot, I did not buy the Cider vinegar and bought the Distilled white vinegar instead. I took foam off the top when it was on the counter – pickles were submerged in the brine completely- at least an inch below the surface with a cup in top. Lived through TP panic before so I was ready for that one. You’re fine, Nadine! I think you’ll love these! Other than the brine looking murky I never saw any fuzz. Hi Shirley- I’d say reduce every ingredient by the same proportion. I actually use Morton’s Coarse Kosher Salt which is a slightly different grind than Diamond. I am thinking that you may want to prepare double the brine for the pickles when you make them since you start the clock ticking on deterioration once you pull the pickles from the brine. For those in the Northern Hemisphere, plan your gardens NOW, order your seeds, and grow LOTS of pickling cucumbers AND perhaps budget for a PICKLE FRIDGE. I did put all of the jars directly into the fridge and they all turned out great really fast! Very close to the cold water pickle recipe from my Mother in law, her’s also had one small dried red pepper I’ve used red pepper flakes. I've looked all over and cannot find them in any stores. . There are bubbles on the top of the pickles in the jar. They sure are!! 1 tablespoon whole allspice. Thanks for this amazing, simple recipe! I love canning and im thinkong about doing some on my next 4 day weekend. 2 whole cloves. ($4.29 each….That explains my search for a recipe. Is that a problem since everything is suppose to be under liquid? this is quite late. We love these things, too! I love pickles. Jack. They may be easy, but they are not edible. The benchmarks you’ll be watching for will be both visual and smell/taste. Any suggestions for picking spices? Kudos!! My wife loves them ! and thanks for making my day!!! In fact, if you *have* to can your pickles, you can use this recipe and process in a boiling water bath for 15 minutes. To make this Claussen pickles recipe, you need: {Ingredients at a glance. I’ve never tried that but I’d love to know what happens if you do! Why do you need a gallon of cold water? Yay, I can’t wait to make these! I have 2 gallons brewing now. Any heat processing will destroy these pickles. I decided to make a video to show you just how easy it […], […] Copycat Claussen Pickles recipe from Foodie with Family […], […] when I came across this recipe for Homemade Claussen Pickles from Rebecca at Foodie With Family I was instantly hooked! Thank you. Should I have left them in the bowl? To me, the appeal of this particular pickle is the fact that it isn’t processed. Just wondering where that came from. I’ve been putting my hard-boiled eggs in the Claussen pickle juice after the pickles were gone, but there’s just not enough. Hi Michael- It sounds like those may have gotten a little bad mold in them unfortunately. Sure, the lemmings haven’t helped matters, but the sudden shift in demand away from those huge rolls was absolutely guaranteed to cause the sort of supply disruptions we’ve seen. Awful. I don’t have that many cucumbers. On the plus side, the brine stores well in the refrigerator for a later batch of pickles (assuming you make another.) Anyway, I’ll try them in quart jars and let you know. I also drink the juice not only because I love it but it also helps with my muscle cramps. Lacey. I did however use distilled white vinegar (I am not a fan of ACV) as well as distilled water instead of tap just to be on the safe side (I live in Georgia). With that number, I can calculate the percentage, for you. What kind of peppers would you recommend to add? Hi Eric- If you flip through the comments you may find a few folks who have done that. One a straight following of the recipe. Thought my heart was going to beat out of my chest. This recipe calls for twice the brine needed. I’ve made pickles for years using the boiled vinegar method. Thank you!! If you play around with it and love the results, please let me know! I’m so glad you love them, too! Is there preference to brand of pickling spice mix that anyone prefers over another? HELP!! I’ll use this recipe again. I prefer them over any popsicle or ice cream! Everything else the same and they are great! I LOVE whole pickles! It does not make sense. I used a 6 cup wide mouth canning jar and 12 smaller sized picking cucumbers. This is my 2nd year making these pickles! My anti-pickle hubby loves them … That cloudy look to the brine is a natural by-product of fermentation. I am from Ontario Canada and fell in love with Claussen pickles living in Minneapolis with my now ex who played for the Minnesota North Stars hockey team. Will those work with your reciepe? My oldest is Jesse, so maybe I’m just stuck on a Jess thing. If you’re fine with plastic, go for it. . I found this link for homemade low-salt pickles (disclaimer: I haven’t tested it, but it’s on a site I have had success with in the past!) Just wondering if you think the same process would work on these? I am not able to find Lithuanian cucumber seeds? This brine was poured over the pickles in the jar to fill it up and cover all the pickles. I’d use it to plunk other veggies in, but I don’t think I’d actually re-go for the pickles! Why no measures? There is obviously a sector of our economy that is/was able to power through, and they were willing and able to spend money on pickles and stuff. I’ll be honest with you. The ratio of water to vinegar is 16:1. “The Late Unpleasantness” was my first term, but it seems to fall short. Then, I put another dill head on top, and add a jar lid and ring. I have my first batch of these pickles down right now; I have used regular cucumbers instead of the pickling ones and noticed this morning when I checked them after 24 hrs. I shook the jar a couple times a day. Going to try this, but I have a question. Every one nothing but mold. Not sure what happened. My husband is thick in garden-planning mode right now, and I know if I don’t have my recipe ready, we’ll be up nights this summer canning pickles I won’t eat :(. Love it! Many times this instruction is included under the assumption that people are on town/city water and therefore have chlorinated water. And my signature touch is 3 ghost peppers – enough to put 1/2 in each finished jar. If by “normal vinegar” you mean white vinegar, I think that would be okay. Crrrrrrrrrrunch! Perhaps they just weren’t the best pickling cucumbers? . They taste great and I’d hate to lose them. Did you try putting them straight into the fridge? How does the recipe yield 2 gallons of pickles when all the cucumbers are placed in a gallon container? Have you ever sliced them into hamburger like slices? The Everclear got restocked faster, but that probably just because it’s 13x as expensive as isopropyl. Do you have a recipe for sweet pickles that is just as easy and crisp? I’m an experienced pickler and can many pints of bread and butter pickles every summer. You’ve saved my budget. This is definitely the recipe I’ve been searching for all these years. But the damage was done. (We don’t have those in Sweden) Powered by I concur with everyone above..these pickles look awesome. Use whatever jars you have on hand! So I did throw away about 4 jars and my son just came over this week. Is this ok? Should I add some things? If so , how would the layering process work? It’s day 6 – I put the pickles in the fridge on day 5. So do my pickle snob family and friends. You’ll probably want to top them off from time to time! I love this recipe, I made it easily thanks to your detailed instructions. Sounds weird, tastes great! Looks like your recipe is about a 4% salinity, and there are charts online that tell you what amount of water and what amount of salt to achieve 2%, 2.5%, 3.0%, etc. Fingers crossed . I made my own pickling spice from a recipe I found and added this to my brine. It defies physics. Actually, these yield delicious pickles year after year after year. I wish the manufacturers would stop killing perfectly good salt with it. BUT, the end result was a pickle so salty that we couldn’t eat them. I just made my first batch and they were to die for. And as for spices, I generally use McCormick’s or the no-name brand blend I get from an Amish bulk market nearby. In the refrigerator, fully covered in brine, they should be good for a couple of months! Hi Richard- You cannot seal these for shelf stability. There is extra brine by design so you can top off the jars if they start to evaporate. CB. The batch I made last week was apparently about 7.5% salinity, which I subsequently learned, is close to commercial strength brine. Can you define ‘room temp’? No foam or fuzzies on top now. Thanks for your recipe. I made a gallon to try, they turned out great! We’re heading into day 3 of the process and (knock wood) so far, so good. Then the late unpleasantness hit, and people went from taking 40% of their dumps at home to taking 100% of their dumps at home. We’ll have to wait and see how it turns out! Now that chemicals are a food group in and of themselves, you have to read ALL the labels. Is there any concern of botulism since there is no heat process? Someone gave me a 5 gallon bucket of burples cucmbers will they work on this recipe? I should have read the whole comment thread before making the recipe. Did it take the same amount of time on the counter? I want to put up all my cucumber pickles. I tried this recipe, my family loves them. I threw every thing away. Thanks for visiting!I’ve been raving about the pickle recipe that I got from Foodie With Family. Delicious! That’s what you hear when you bite these. If you try it, please let me know how it works out for you! I just made these this morning. Did he want hot peppers or sweet peppers? They aren’t left out on the counter at all. Can you tell me how much of each ingredient I should use? Particularly Claussen pickles. It started turning “blue” on day 4 before sealing jar and putting in the fridge to chill……. On a side note, I stuffed the jar so tightly that I don’t have to worry about any not being covered by the brine. I know Claussen’s need to stay refrigerated, but I don’t think I have enough room in my fridge for so many pickles. Feel free to do so right before transferring into the refrigerator! When you say, “Wash cucumbers but do not scrub them”, can you be more specific? Hi Thomas- I have mentioned it a couple of times in response either to you or to other readers, but four pounds of cucumbers when cut into spears or halves should just fit with the dill and spices and garlic when squeezed into the jar. Three of my jars turned slightly cloudy after a couple of days. Of course, that’s my educated guess not actually having seen it, so please proceed according to your own comfort level. They taste fine(obviously). You pick out the cinnamon and cloves but leave the allspice in the pickling spices? These taste wonderful, but I do have 2 questions. It’s a natural by-product of fermentation and that’s what creates flavour! They smell nice and fermented, taste fine (says my husband), but is that OK? Canned pickles are shelf-stable and do not need refrigeration. Thank you! It got here yesterday. . Claus Claussen founded CF Claussen & Sons in 1870. Probably a surge in home bidet sales too. I put some in a canning jar, but I’m not sure if I should leave it out or refridgerate? These refrigerator dill pickles are wonderful: salty, crunchy, and very similar to Claussen pickles. Here’s hoping the good ol’ days (2months ago) were good to you. This is true, of course, only if you use bottled water that you’re certain is free of chlorine, which can be a touch tricky. :o). Chicago is synonymous with deep-dish pizza, Polish sausage and Italian beef but it's also known for its pickles. They were too salty and too spicy, as if I had added cayenne pepper and they did not taste like Claussen pickles at all. If the cukes stay down of their own accord because you’ve packed them in super tightly, you won’t need a weight at all. or 133.5 ounces, or 3,784.838 grams. I’m a little more concerned about the ground coriander as it is much more potent in the same measurement than the seeds would be. Personally, I started out by making just 1 quart to see how they came out. They do have a tendency to float, Carly.
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