claussen copykat pickles

39 Pinches 4 Photos
Updated on Sep 12, 2015

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

prep time 30 Min
cook time 15 Min
method No-Cook or Other
yield family

Ingredients

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

How To Make claussen copykat pickles

  • 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.
  • Step 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.
  • Step 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.

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