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claussen copykat pickles

papagee58 avatar
Recipe by
Ricky Gilman
@papagee58

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

yield serving(s)
prep time 30 Min
cook time 15 Min
method No-Cook or Other

Ingredients For claussen copykat pickles

  • 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 sm
    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
    fresh dill or
  • 1 Tbsp
    dill weed

How To Make claussen copykat pickles

  • 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.
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