He says I should open a store to sell pickles. It sounds a little like a fermented giardiniera! ? Please limit your review or comment to the recipe above. Lacto fermentation generates its own acidity, but I’ll add some cider vinegar, for flavor, after I refrigerate the jars. I’m confused and in the middle of making these. Why do they cost more? Best Dill Pickle Brine . . Hey Andy, Slice cucumbers into ¼ inch slices or spears. Awful. Thank you again for sharing! Riiiiiiiiight. Okay, can I use cucumbers? Hi Donna- I can’t speak to the efficacy of any of the methods tried in the comments. Amen! HELP!! And in addition to my regular heated refrigerator dill pickles, I discovered a great recipe for no-cook kosher dill pickles which I […], […] am collecting cucumbers to make Claussen pickles. 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 believe the tsp of salt I saw was in a different type pickle. Apple cider vinegar? What pickling spice do you use? I assume it is to be included as part of the brine. They’ve only been fermenting on the counter for 1 day and they smell terrific already. The bubbles are carbon dioxide – evidence of healthy fermentation. Hi Jan- You can definitely hang onto extra brine for subsequent batches! This recipe, while it preserves the cucumbers in a lacto-fermented pickle form, does not use heat-treatment or yield a shelf-stable product; much like Claussen’s refrigerated pickles. Same story. Do these have to stay refrigerated? What a great recipe for delicious pickles! Kosher Garlic Dill Pickle Recipe. I went ahead and made them and answered my own question. You can’t use it for canning because of the anti-caking agents but MORTON’S LITE SALT, half salt – half potassium salt substitute will allow you to a half teaspoon instead of a quarter teaspoon for seasoning your meals. Hi Dan- This is a pickle that’s meant to ferment a little bit. Why do you need a gallon of cold water? I see the Claussen pickles use distilled vinegar. These can be stored in the refrigerator for up to six months provided you keep them covered with brine. Average rating: 6/10 “Tastes sharp, not salty.” Mt. Regarding the raw cider vinegar, do you suggest an unflavored version (not apple-flavored)? . Then divide the ingredients accordingly. Ty! I do not stir the bottom ingredients at all. That seems to keep them crunchy as well. 1) I mean to wash with your fingers in cool water but not scrub with a brush. Claussen Pickle Recipe. Hi Scott- You can substitute an equal amount of distilled white vinegar for the cider vinegar, certainly! Enter your email to signup for the Cooks.com Recipe Newsletter. Ready to make these! They are currently in a cool (not cold) room in my basement. 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 had that happen a few years ago. Hi Angela- I’ve mentioned the whys and wherefores in comments above, but this is not a recipe that is suitable for canning. Too sour. ), Is it supposed to taste so salty when it’s first made. Hi there… No worries about the seeds floating. But I am out of garlic cloves. Jack, Hey Jack- I think those jars will work fine. Sliced them long ways into quarters. Did you by any chance add the vinegar to the jar directly or did you mix it into the salt water before pouring over the cucumbers? They taste a little different but all delicious. I have a jar that got cloudy? All that to say, if your pickles taste just like Claussen’s, I want to be sure to get it right. Please let me know how the flavour is with the ground coriander. . Any idea of why? You’re fine, Nadine! I prefer the apple cider vinegar because it is less harsh. Of course, use your own judgment based on smell, taste, appearance, etc… but if they are as you say they are, they should be safe. My brine turned cloudy, all pickles are submerged, its day 4, now in the refrigerator. If your counters are all sunny, you can store under the sink. Question: canto use red wine vinegar instead of apple cider vinegar? After the pickles are cured & ready to eat you can cut the thin slices as needed. I just made 20 jars of these as they are war less intimidating then processing them… But I think I misread the part about keeping them in the fridge. I used a 6 cup wide mouth canning jar and 12 smaller sized picking cucumbers. I want to experiment with your recipe before the heavy production gets here. Shoot, I did not buy the Cider vinegar and bought the Distilled white vinegar instead. If your brine is cloudy, it’s a-okay! We make our own pickles here in Russia though I ate tons growing up in Alabama and Georgia. i can’t wait to make these, i have cucumbers coming out of my ears, lol. 1 tablespoon whole allspice. Could you help me figure out how much of ingredients? The acidity is not the right level for shelf-stability after canning. I tried one yesterday, after three days of sitting, and it was awfully salty. They tasted awful, too! I love the idea of stretching the pickle juice with Bragg’s! From what I have tasted so far, I think they will be fantastic once chilled thoroughly! (New word ). Hi Brenda- Other recipes that call for a 50/50 ratio of water and vinegar are probably suitable for canning. Love the easy recipe!! I added crushed red pepper from the pizza parlor into a couple of jars. The pickles turned out GREAT with ground coriander! Hi Lorie- I generally use the pickling spice blend sold by McCormick, but I have also happily used the no-brand blend from the local Amish bulk foods store! Can these be made without the salt? I made my own pickling spice from a recipe I found and added this to my brine. Me thinks that those two do not belong in dill pickles. I’m afraid I haven’t messed around with any of the other sorts of cucumber available because I usually do this when pickling cukes are exploding out of the garden. I made batch of these on Sunday. Thanks. a new bag of lipton tea or used? Ingredients. If you’d prefer just to make a quart or two, you can certainly divide the spice amounts and amounts for the brine recipe by half or reduce by 3/4. 7.5%, and 6 days on the kitchen counter (turned daily) produced a very good result. They also have a briny taste that’s full of salt, sweet dill and usually garlic. I am glad I read this comment. 1. You will not water bath or pressure can these. Help!!!! That last bit is hard. You can and most definitely WILL taste the difference ; maybe not the iodine flavor itself, but it’s effect on the salt. 10 pounds fresh-picked pickling cucumbers; 2/3 cup of kosher salt Hi Sam- Thanks for getting back to me. . Rather, it is a pickle made in the traditional manner of Jewish New York City pickle makers, with generous addition of garlic and dill … These are so easy to make and are delicious! Let me know if you do! It’s a natural by-product of fermentation and that’s what creates flavour! 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). 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). Maybe there was some confusion over the terminology, but it’s the same thing. 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. We’ve added our own cucumbers to the Claussen pickle juice. My Amish cousins make freezer pickles for when they host church but they are sweet and sliced very thin. They lack the proper acidity and will not hold up well to the canning process. Hot dang, that all sounds so good, Lindsey! can I make these in plastic, like tupperware? Thanks EZChef for this information! Im so excited to try this. 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 . We looked for pickles with a balanced taste, a bit of spice and plenty of crunch. I’ve never had this happen. Salt pomotes the celluae breakdown of tomato to allow flavor to enter. 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. 2 teaspoons coriander seeds. Hi Diane- You’re describing exactly what I mean by layering. I only had a few pickling cukes, and not a large enough container to make a full batch of brine. I even went back after 4 days of them being refrigerated and poured out the brine and replaced it with distilled water. Dill pickles at their crunchiest, saltiest best! I added more water to cover. Thanks for an A+ recipe. and how much dill and garlic would I put into each jar? That jar just tasted bad. Hi Barbara- 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. There are a couple possibilities, Jamie… The most likely is that you didn’t trim a bit off the blossom end of the cucumbers. I only have enough cucs for 2 quarts. Can’t they be kept on the countertop? I love kosher dills and am also guilty of drinking the brine! Iodized salt can really ruin a batch of pickles! It’s hard for me to know without being there. If you heard a fizz like a carbonated drink, that means that the air in the jar was trapped too tightly. I’m an experienced pickler and can many pints of bread and butter pickles every summer. No cloves other than garlic, Joe. Made these for the first time…cut recipe in half and made 6 jars of pickles! I like them a lot and think they are cheaper than Claussen and you are not supporting corporate America (Gen Foods). I made these yesterday, however, science will not allow you to put 1 gallon of cold water along with 35 pickles and 2/3 cup vinegar and salt/spices in a gallon jar…just won’t fit….lol….bought a 2 gallon brewing tub, and now waiting for results, did add some Bay leaves as another pickler said that they keep the pickles crisp…we shall see…will update on Monday. . Rebecca’s recipe, however, is for lacto-fermented pickles, which is an entirely different method. Clausen of course. . Have you tried slicing and eating them? 8 cloves garlic unpeeled and lightly-crushed. I’m never going to buy pickles from the store ever again. I do have a question for you, have you ever used this recipe and then processed in a low temperature hot water bath to have a shelf stable pickle? Hi from New Zealand, where Dill Pickles are not really a tradition, or if they were with the early settlers the tradition never reached our family, even though we have Polish ancestry from the 1800’s. I have read elsewhere that the ratio of water to vinegar should be much more vinegar; basically 50:50 water and vinegar. one again ijm completely satified…. I do live in Florida, though, so even in March with the A/C on it can get rather warm. I wonder if you had some bad cucumbers! Delicious! Is cider vinegar apple cider vinegar? I just put them in the fridge so I am anxious to see how crispy they have remained in a few days. Well, I guess this boils down to an agree to disagree moment. I made some measurements, using Diamond Crystal Kosher salt: Will they develop mold and ruin the batch? If so, what’s the solution for keeping them submerged? If you’re on a safe well, I’d skip it. My mama and little girl left me ONE jar! Hi Wayne- Cloudy brine isn’t a problem- that’s a sign it’s fermenting. I used this recipe at my brother in laws house but want to take them with me. TIA. I’m not sure exactly what you mean. And I have been looking for a long time. No worries! I just made these two weeks ago. I love pickles. I’d recommend making a saltier brine on the side and adding it to your pickles to taste when they’re done. Thank you ! Any ideas on where I went wrong? They taste amazingly similar to Claussen refrigerated pickles. . Hooray, Lisa Marie! I have already shared your recipe page with my family & friends. I just made these this morning. The brine should be a little cloudy and it should smell/taste like pickle brine. I used this recipe for about 20 quarts, and I’ll now have to throw them all out. Hello. I want them crispy and not cooked. What is in pickling spice I have a huge herb garden that I can probably make my own but not sure what is in it. I used that and my pickles are WAY too salty. They must surely use a hot water bath. Mike Yasko. They smell nice and fermented, taste fine (says my husband), but is that OK? Are you supposed to have extra? Taken in that context your recipe is very similar to the one I have used for years: Two quarts of water, 6 Tbs salt, 3 Tbs vinegar. I am not a fan of cloves in savoury pickles, but I always figure I’m a loner since most pickling blends include it! Any thoughts on why the first jar was perfect but the rest of the entire batch went sour? I have 2 gallons brewing now. You say use 1 gallon of water, do you mix the gallon of water with the 2/3 cup of salt and vinager and then use what brine it takes to fill up the gallon jar that has the pickles already in it. Unfortunately, these are not suitable for canning, Laurie. I used distilled water, Bragg’s apple cider vinegar. Hi Linda- I prefer glass for pickling because it doesn’t pick up or impart flavours to the pickles You can certainly leave them whole; I often do! Oh by the way, Clausen has cheaped out, and are now using plastic jars for thier large jars. That is AWESOME, Elise! I left the cloves whole. New question though: Once these are placed in jars and put in the fridge for long-term storage, how does one keep them 100% under the brine? Thanks for sharing your idea, Eddisu! What is the correct portion to make the brine for 2 quarts and 4 pint jars. Thank you for your informative recipe! 1 cinnamon stick (2 inches). Even if that helps, should I maybe only cut into halves when sitting on the counter? I don’t know what went wrong…I followed the instructions to the letter and my pickles are too salty and lot of them have “mushy” spots showing up on them like they’re going bad while in the jars in the fridge…can you help? It gives a range of cucumbers because you may not be able to fit more than 35 in the jar if they’re large. Thank you. Could you use this for pickled eggs? So I know this is an older post, but I stumbled across this recipe and had to try it. I understand, though. Is this okay? Day 1-2, all systems go. I have used a 2% salt to cabbage ratio, for sauerkraut, a dry salting process, very successfully, so I wonder…. pickles. On the plus side, the brine stores well in the refrigerator for a later batch of pickles (assuming you make another.) I would say if you’d prefer pickles that you can guarantee are chlorine/fluoride free and you’re on town or city water, you might go for the bottled water. I am trying to learn whether or not a jar of Claussen pickels- UNOPENED- which had set over night on the counter (unrefridgerated) might still be safe to eat??? The BRINE portion of the recipe yields enough for 2 gallons. The brine in my jar turned cloudy. Hi Mike! Thanks so much for sharing. Put a lid and ring on the jar and shake for a few seconds … I just wanted to say how impressed I am at your dedication to this comment trail. Can you tell me how much of each ingredient I should use? In fact, if you *have* to can your pickles, you can use this recipe and process in a boiling water bath for 15 minutes. Wash 7 quart jars in hot, soapy water (or dishwasher), rinse and fill with hot water; set aside. Not just me. Let me know how it works if you try it! What did I do wrong ? Thank you so much for such a great rating and I’m so glad you love it! Add cucumbers sliced, whole (ends trimmed) or spears, packing them in tightly. You will have many interested men. The fuzz is cut-away-able. I was so happy to nail it with this recipe for Homemade Claussen Knock-Off Pickles! It’s day 6 – I put the pickles in the fridge on day 5. Awesome recipe, great flavor, and saves me $5Jar in grocery store! There is plenty of room between the sliced cukes, but they won’t float, which is great and I don’t have to worry about any touching the air. I must be missing something. If the lids crease, the liquid is milky, filthy be bad? Thanks so much, Bee! Just made this 3 days ago it doesn’t taste like the pickles I buy..there kind if spicy and there’s one flavor in there that’s super strong. Hi Jon- I’m wondering whether you used canning/pickling salt or Morton’s kosher salt? 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! Hi Molly! Claussen also adds sweetener to their brine which I do not do. and wreaks flavor-havoc in some dishes. Meanwhile, pack cucumbers into 3 hot, sterilized quart jars. I just added extra garlic (a whole big clove). Thanks for the recipe! I made these last summer with the abundance of cucumbers from our garden. Do you have to refrigerate all the pickles or can you leave them in the brine until you are ready to start a new jar? Combine garlic, salt, 3 cups water, and vinegar; bring to a boil over medium-high heat, and boil 1 … Also added a couple of jalapeños with seeds removed because I had them. Everyone LOVES, them!!! Please don’t give my name or email to Any Merchant or? 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. I’ll leave in fridge for awhile and see what happens. We even used cucumbers that had grown a bit bigger than planned and they are still delicious! Here’s a good link for you to get an idea. I got pickling spice from a farmers’ market and just pulled out the cloves. Do not use McCormick pickling spice. I saw your recipe for the pickles on the Pioneer Woman’s website. 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? Great photos by the way… can I use regular cucumbers instead of pickling cuks? Three of my jars turned slightly cloudy after a couple of days. Best for Snacking: Boar’s Head Kosher Dill Whole Pickles . In large kettle combine water, vinegar and salt. ‍♀️, 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. A little cloudiness? The only thing these and Claussens have in common is that they’re both, in fact, pickles but that’s where it ends, you’d have to not have taste buds in your mouth to think they’re a good copy. However, my seed are floating to the top. You’d need twice the cucumbers specified in the recipe to use up all the brine. And compared with most shelf-stable brands, they’re way crunchier. I must be missing something. Hi there! 4 cups White vinegar. . Did I do something wrong? Several recipes I’ve seen say to use bottled water but I noticed yours didn’t, I’m confused. I cut into spears. The brine is cloudy, not clear. I’ve had my pickles in the fridge for about 2 months and there’s a white filmy looking stuff on the very top. 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!) For instance, if you’d like to make a quart of pickles, you determine 1/4 of each ingredient. 4 other jars of pint and a half. I just made these….we will see how they taste in a few days! I’d hate to go without. Besides, as I said, there is the crunch factor. It sounds like a good time to stick them in the refrigerator! Thanks so much for taking the time to rate the recipe and let me know you love it, David! Hi Sue- I think they should be alright, but it’s hard to say because that is different than the mistakes I have made while making them. And yes, you can certainly divide it evenly between four quart jars or some such arrangement. Claussen Pickle Recipe. One thing, though, is that I pick all the cloves and cinnamon bark out of the pickling spice. Use distilled or bottled water to stop cloudiness.? Hi Theresa- It will DEFINITELY make a huge difference in flavour. Your thoughts??? Simply put, they are amazing! Hi Melissa- You don’t need to worry because you’re not storing these on the shelf after the initial fermentation. With that said, enjoy great grandma’s recipe. Checked my pickles after 2 1/2 days and had a filmy foam and some bubbles in a few of the jars. My mom always thought I was crazy growing up and now my wife thinks I’m crazy too. Is this what you want? I cannot wait to try this on hard boiled eggs. Can’t wait to try some of your recipies. I’ve made these many, many times. Even my chickens didn’t want them. I have been sipping on it daily. 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. I’d use it to plunk other veggies in, but I don’t think I’d actually re-go for the pickles! No vinegar is necessary because the fermentation process creates lactic acid.after 9 days of fermentation you store pickles and refrigerator. We’ll have to wait and see how it turns out! Thank you. Thought my heart was going to beat out of my chest. The ratio of water to vinegar is 16:1. Claussen says they are best kept cold and will not state clearly one way or another. You nailed this Amanda. Its going to be a keeper. Pour some of brine into a sealed plastic baggie (2 cups or so), and set/push that on top of your pickles in the jar. I have taken your recipe and replaced the cucumbers with Jalapenos, carrot slices & some onion & cabbage. They really are very crunchy! Fill jar to within 1/2 inch of the top. I prefer to use raw cider vinegar because it still contains the “mother” which allows you to add a little probiotic value to it. Yours is much more diluted, with .66 cups salt, 1 cup vinegar, 1 gallon water. Hi Anna- I wouldn’t freeze them as I’m thinking that will be very likely to make your pickles mushy. This recipe is a keeper for me!!! Is there preference to brand of pickling spice mix that anyone prefers over another? I’ve made pickles for years using the boiled vinegar method. Bring vinegar, salt, sugar, peppercorns, caraway seeds, and … 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. I found with my second batch that just putting them straight in the fridge for four days was great. I call them short pickles. Why do you make a big deal that your recipe will rival claussen pickles then reveal this is impossible due to a different process with canning pickles. Works wonderfully. Do you mean to screw the lid into place??? Just an aside…if you can find claussonn pickles in your grocery store..here is a trick These are good pickles but they taste literally nothing like Claussen. Kosher dills are pickles made in the old-school New York style that calls for a salt brine with copious amounts of dill and garlic. Any thoughts? 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. Second, I need to confirm whether you used coarse kosher salt or canning salt. 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. And easy! What kind of peppers would you recommend to add? There are bubbles on the top of the pickles in the jar. Thank you for your time, Mine have been in the fridge a week or so and are fizzy. You are so right about staying away from canning, putting boiling mixture over the cucumbers etc. My little sister, Jessamine, and I compare our homemade pickles from year to year the way some people compare wine vintages. Did I do something wrong, or is this just a bit of good luck? The only recipe I will ever use and it is super easy. I did put all of the jars directly into the fridge and they all turned out great really fast! Hi Nora- Actually, I use kosher salt in this recipe, so I’ll not be omitting the references. Out of cider vinegar-Is it okay to use regular vinegar? Fermented pickles taste vinegary with OUT vinegar added…. That is fantastic, Nadine! Thanks so much, Beth, for sharing your tips and also taking the time to rate the recipe and let me know you loved it! Did he want hot peppers or sweet peppers? BUT, the end result was a pickle so salty that we couldn’t eat them. Does this recipe really only call for 1 cup vinegar to 16 cups water and is that safe and enough for the picked taste? I made a small batch of test pickles using this recipe last week and they came out wonderfully. . What cucumber do you use? This makes the pickles taste like corned beef. If you are putting the pickles in a gallon jar, then why do you make a gallon of brine? Make delicious, authentic Homemade Kosher Dill Pickles at home with this easy recipe. Whisk until the salt and sugar are dissolved. The pickling spices I use are just plain old spices: no salts or other items like that. You can certainly use whole cucumbers in here if they’re petite! I’ll try the vinegar (with the Mother) next time. 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. I put a Lipton tea bag in the bottom of each jar. 40 gm of salt, for a 4% solution, Question? People gripe at me all the time for saving jars, now I have a reason. I would advise checking the packet to see if it is pure spices…. I have already made the Claussen knockoff pickles and was wondering if you can reuse the brine? But there is one pickle that stands head-and-shoulders (were pickles to *have* heads and shoulders) above all others. this is quite late. . To get more bang for your buck. Sincerely, Dorothy Poki’i. Mustard seeds, whole allspice, black peppercorns, sometimes celery seed, sometimes some broken cinnamon stick (but not much!). Maybe I will give these a try. They’re meant to be a fresh/fermented pickle. can I use course Himalayan salt???? Hi EZChef. Thanks so much for sharing your recipe! You can certainly put them into smaller containers, just divide the ingredients between them. He swears it makes his seed taste better! This is a link to what I use: http://amzn.to/2uT2PK3, Can I use a coffee filter on top of pickle jar, Absolutely, Tammy! Put one slice under each arm and go to the dance. Cold temperatures slow or stop fermentation. At 4 days, there whole top of the brine was solid mold. I’m thinking it might take longer, though? First time making any kind of pickles, thanks for easy recipe! 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. Going to try this, but I have a question. You did nothing wrong at all! :o). Super bummed, but willing to try again! The boy, who used to get a jar of Claussen pickles in his Christmas stocking […], […] Homemade Claussen Knock-Off Pickles […], […] ‘Claussen’ pickles — this recipe is a HUGE hit with my kids and literally takes 10 minutes to make […], […] to my RSS feed. Someone gave me a 5 gallon bucket of burples cucmbers will they work on this recipe? I’m so glad you loved it. I found some good size cheesecloth bags that fit over the entire jar. It means it has fermented! May I use whole cics if they are medium size? Nice to hear someone else does. The juice though does not look like Claussen Pickle juice, it looks darker in color, like a light tea color.

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