Claussen Kosher Pickle Copycat

I found this to be almost identical to Claussen Pickles. The key to really crisp pickles is to use very fresh pickling cucumbers. Regular salad cucumbers usually have a wax coating which just doesn't work. Also, they have much bigger seeds and a thick skin which is yucky for pickles.

Yield: 2 servings ( Serving Size: Quart )
Community Recipe from

Ingredients

  • 15-16 Pickling Cucumbers Quartered
  • 1 bunch(es) Dill Weed divided
  • 6 clove(s) Fresh Garlic Minced
  • 1 tablespoon(s) Black Peppercorns
  • 1 tablespoon(s) Mustard Seed
  • 1/4 cup(s) canning salt
  • 1 cup(s) white pickling vinegar
  • 3 cup(s) water
  • 1/4 teaspoon(s) turmeric
  • 1/4 teaspoon(s) red pepper flakes

Preparation

  1. Quarter the pickles and pack into two sterile quart-size glass or plastic containers. Add half of the dill to each container while packing. (Fresh from a heated dishwasher if fine. Never use a metal container.)

  2. Bring remaining ingredients to a boil and allow to cool.

  3. When cool, pour over pickles.

  4. Cover tightly with fitted cover or plastic wrap and allow to cool.

  5. Store on counter top for up to 3 days before refrigerating.

  6. They will keep for up to a month, but they never last that long at our house.
August 2014

This recipe is a personal recipe added by Patriciasass and has not been tested or endorsed by MyRecipes.

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