Claussen Kosher Pickle Copycat Recipes

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CLAUSSEN KOSHER PICKLE COPYCAT

Two weeks ago I was in the grocery store and a man was buying fresh dill. We started talking and he said he was making Claussen Clone Pickles (my favorite) I asked him to call me with the recipe and he did and this is it. His name is Joe Knutowski. He uses his old ice cream pails to pack them in instead of gallon jars. I make these alot in pickle season and they have stayed good into the spring and they are really a close copycat.

Provided by Bonnie Young

Categories     Lunch/Snacks

Time 1h

Yield 1 gallon, 10 serving(s)

Number Of Ingredients 8



Claussen Kosher Pickle Copycat image

Steps:

  • Slice cucumbers lengthwise into quarters; add to sterilized 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 shaking or turning them occasionally,
  • Refrigerate. He said they keep for 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.

1 gallon cucumber
1/3 cup instant minced onion
6 garlic cloves, minced
1/2 tablespoon mustard seeds
6 heads fresh dill
1 1/2 quarts water
2 cups cider vinegar
1/2 cup canning salt

CLAUSSEN-LIKE REFRIGERATOR PICKLES

Make and share this Claussen-Like Refrigerator Pickles recipe from Food.com.

Provided by Para_chan

Categories     Lunch/Snacks

Time P6DT22h59m

Yield 4-6 serving(s)

Number Of Ingredients 13



Claussen-Like Refrigerator Pickles image

Steps:

  • Combine the water, vinegar and salt and bring it to a boil.
  • Put the spices and cucumbers in quart jars.
  • Pour the brine mixture over the cucumbers and spices in the jars and seal.
  • Put them in the refrigerator: Ready in 7-10 days. Keeps 8 - 19 weeks.
  • Brine can be re used.
  • This recipe can be multiplied by keeping these proportions: 3 parts water, 1 part vinegar and the spices are for a quart jar.

Nutrition Facts : Calories 17.4, Fat 0.1, Sodium 1750.3, Carbohydrate 1.4, Fiber 0.2, Sugar 0.5, Protein 0.2

3 cups distilled water
1 cup white vinegar
1 tablespoon non-iodine kosher salt
1/2 teaspoon minced dried garlic
1/4 teaspoon yellow mustard seeds
2 -4 black peppercorns
2 -4 whole allspice
1/2-1 whole dried cayenne pepper
1 pinch dill seed
1 pinch dill weed
1 pinch turmeric
1/4 teaspoon sugar or 1 whole carrot
washed cucumber

CLAUSSEN COPYKAT PICKLES

We like it Spicy, omit Pepper flakes and chile peppers for no heat.

Provided by Ricky Gilman

Categories     Other Snacks

Time 45m

Number Of Ingredients 19



Claussen CopyKat Pickles image

Steps:

  • 1. Prepare your jars by making sure they are clean and placing equal amounts of spices; pickling salt, peppercorns, turmeric, chili peppers, sugar, smashed garlic, onion, dill, alum/pickle crisp, and mustard seed in each jar.
  • 2. In a pot, heat your water and vinegar. While it's heating, clean and slice cucumbers in quarters if desired. Once the salt water brine is boiling, add 1/2 c. brine to each of the jars. Let stand 30 min.
  • 3. Place cucumbers in the jars. After brine has cooled, add brine to jars; insure cukes are completely covered with brine. Place the lid on top. Let sit on the counter for 3 days, shaking occasionally. Place in the fridge for up to 6 months.

3-4 lb pickling cucumbers
BRINE: (MAKES ABOUT 4 QUARTS PICKLES)
6 c water
2 c white vinegar
SPICES ARE PER QUART
1/8 tsp tumeric
1/4 tsp sugar
1/4 tsp alum or ball's pickle crisp granules
1/2 tsp red pepper flakes and/or
1-2 small chile peppers
1 tsp mustard seed
1 tsp whole peppercorns
1 Tbsp onion flakes, dehydrated
1 Tbsp pickling salt or kosher salt plus
1 tsp pickling salt or kosher salt
6 clove garlic, crushed -or-
1 Tbsp minced garlic
6 sprig(s) fresh dill or
1 Tbsp dill weed

CLAUSSEN PICKLES

Make and share this Claussen Pickles recipe from Food.com.

Provided by selooj

Categories     Vegetable

Time P4DT1h

Yield 8-10 serving(s)

Number Of Ingredients 8



Claussen Pickles image

Steps:

  • Put dill flower and garlic in bottom of a Mason jar.
  • Add the cucumbers.
  • Put sprigs of dill in center of cucumbers.
  • Add salt and vinegar, then fill jar with boiled water that is now cool to within 1/8th of top.
  • Put on seal and ring.
  • Shake to dissolve salt.
  • Set upside down on counter away from sunlight and heat.
  • Let sit 4 to 5 days turning the jar either upright or upside down each day.
  • Let sit upright 2 more days, then refrigerate.
  • Lasts about 6 months.

Nutrition Facts : Calories 15, Fat 0.1, Sodium 878, Carbohydrate 3, Fiber 0.4, Sugar 1.2, Protein 0.5

claussen kosher dill pickle
1 1/2 quarts boiled water, cooled
2 dill flowers
2 cloves garlic, peeled and halved
1 1/4 lbs pickling cucumbers
6 sprigs fresh dill
1 tablespoon kosher salt
1/2 cup white vinegar

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