Claussen CopyKat Pickles

Ricky Gilman

By
@papagee58

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


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Rating:

Comments:

Serves:

family

Prep:

30 Min

Cook:

15 Min

Method:

No-Cook or Other

Ingredients

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

Directions Step-By-Step

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.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy