claussen copykat pickles
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 1Prepare 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 2In 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 3Place 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Vegetables
Category:
Other Snacks
Category:
Vegetable Appetizers
Tag:
#Quick & Easy
Tag:
#For Kids
Tag:
#Healthy
Diet:
Vegetarian
Diet:
Diabetic
Diet:
Low Fat
Diet:
Dairy Free
Diet:
Kosher
Diet:
Low Carb
Ingredient:
Vegetable
Method:
No-Cook or Other
Culture:
American
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