I also used ground coriander instead of seed. Thank you for sharing this recipe. From fried to sweet, from crisp dill to soft bread and butter pickles. 4 other jars of pint and a half. ? Amen! Should it be 1/3 cup of salt or 2/3 like the recipe says? They do not contain anywhere near the amount of acidity to create a pickle that is shelf stable. SO great. , my brine is cloudy, I followed the recipe to the letter the flavor of he pickle is very good but the brine??? Hi CA- I get what you mean 100%. I wouldn’t advise that. My first question is this…the leftover brine tastes more salty than the brine with the cukes. Then, I put another dill head on top, and add a jar lid and ring. Have you ever tried throwing any other veggies in the brine to pickle as well? Many many thanks for a recipe I’ve been looking for, for a long time. Do any of those sound familiar? I love pickled carrots, cauliflower, onions, pepper, and mushrooms! I would like to seal the jars instead if keeping in the fridge. Etc. I’m so glad you loved them! It doesn’t mean the garlic is bad!! And my husband will too. I know many were hurt by this – I got a friend in the salon business who went without for a long time. They say that right? If it smells or tastes funny, though, I’d pitch it! I’m so glad you love them!! I’m just curious as I’m starting to get into canning and want to know more! This is stronger, than the 2% solution I’ve seen recommended, in most other recipes. Kind of a tradition here that, once per week, I make the kids chicken wings. Great questions. I was about ready to make my pressure cooker into a still. One thing, though, is that I pick all the cloves and cinnamon bark out of the pickling spice. Sliced them long ways into quarters. Claus had a surplus crop of cucumbers one year, so he decided to bottle pickles and the legendary business was born. Had very little form on top when they were ready in 4 days. Did the first batch late one evening and had a jar of pickle heaven the next morning! If not, I’d say you’ll still get benefits from the fire cider, but it will not be as tasty to drink. I’d be a little wary of eliminating the salt. I used a glass pickle weight to keep them in the brine and made sure they were on a non sunny spot of my kitchen counter. I made 24 jars of these because without a doubt the Clausen dills are the best. Thanks so much, Jerry! I want to store them. This is a pretty dead-on copy-cat of Claussen style pickles, so if you like the salt level in those, you should like these pickles. They taste better than any store bought high end pickles I’ve bought!! I have never bought Claussen pickles! Can I cut this recipe in half or quarters??? First go the dill and spices, then the cukes, then the brine. Thank you, Bob! Mine came out. Do not screw a lid into place! Fewer farmers are growing cucumbers now because of the high amount of failed harvests. I need to go to pickles anonymous! Are these supposed to “fizz”? This also happens to be the perfect dill pickle recipe for beginning pickle makers. Hi there, Amy- You do this because the warmer temp of the room vs. refrigerator encourages the kickstart of fermentation that makes these have that particular sour taste! Hi Jen- This recipe is not suitable for canning, unfortunately, as it does not have a high enough acidity to the brine to be safe or shelf stable in a water bathed jar. You’re very welcome! Hi Mike! And in case you aren’t aware, pickle juice is an almost instant remedy for leg cramps and charlie horses. If you’re on a safe well, I’d skip it. They’re refrigerator only! Not only is that cold crunchy refrigerator pickle waiting to cool me off at the end of the prep time, but I don’t have to heat up my kitchen by even one single degree to get there. Thank you very much for the recipe I will be attempting it in a week or so as I’m getting Pickling supplies for my birthday, wish me luck, will let you know how I make out. I drink pickle juice when I have a belly ache. It’s clear, no foam or fur and it seems like such a waste…? Do I have to go buy a package of some other brands pickling seasoning? Hey there, Joe! I also used my garlic press and pressed a couple garlic cloves in each jar. So I made another smaller jar, and I stiiiillll had some left! Then, it was ground meat. I’m hoping you can help me with this, thanks for whatever you can tell me. See more ideas about Pickles, Pickling recipes, Cooking recipes. I think using dried peppers would be ok. It could be a combination of literally anything. Pickling spices are a ready-made blend (most often) sold in most grocery stores. Leave out of direct sunlight on the counter for two to four days*, or until the cucumbers taste like pickles throughout. My first try at these and the brine is cloudy. table salt weighs 10 oz. It somehow makes salt SALTIER (and not in a good way!) Now if you have a salsa recipe safe for canning that does not include canned (store bought) tomatoes, my summer would be complete! Do you have good bread & butter pickles too. Can I do this with ex large cukes? No worries, and thank you for letting me know you love them, Rebecca. I love the idea of spicier pickles. My little sister, Jessamine, and I compare our homemade pickles from year to year the way some people compare wine vintages. I make them all the time. I halved the recipe, because I was using 4-32oz jars, except I forgot to half the dill seed! . I have heard that if you use water for the pickles instead of vinegar, it will be better for probiotics. I also pickle green beans and end of the season green tomatoes with the same recipe. If you’d prefer just to make a quart or two, you can certainly divide the spice amounts and amounts for the brine recipe by half or reduce by 3/4. I took the job in the deli six months ago. I’ve had another person who encountered over-salty pickles in one batch who used canning/pickling salt and then made another batch with Morton’s kosher salt that turned out perfectly. Today, I did a gallon jar of diagonal sliced chips…. . Because the 2/3 cup is correct when using Morton’s coarse kosher salt. This recipe has not been tested as a canning recipe, so I’m afraid I have to say no . Hi Angela- I’ve mentioned the whys and wherefores in comments above, but this is not a recipe that is suitable for canning. You’re a-okay, Beezer! We have quart jars on hand are confused as to how you use a gallon of brine when the pickles are going to cause displacement. I did add fresh dill to my jars but other than that i didnt change a thing . This recipe, while it preserves the cucumbers in a lacto-fermented pickle form, does not use heat-treatment or yield a shelf-stable product; much like Claussen’s refrigerated pickles. I threw out the whole batch. It’s a texture and flavour thing. The mushy, though, that’s sad! Hi Susan- I would not use pre-minced, jarred garlic as it is often treated with preservatives and that can effect the pickling process! That drink sounds SPECTACULAR, Dawnielle! Probably a surge in home bidet sales too. Hi Linda- I prefer glass for pickling because it doesn’t pick up or impart flavours to the pickles You can certainly leave them whole; I often do! It means you have natural fermentation going on in there which gives great flavour. Dam these are good and super easy to make I have made these refrigerator pickles for years. Also… if you can do the water bath canning method, would you have to tweak the recipe or use hot water vs cold? *He drinks pickle juice regularly in hot weather. My boyfriend and I made these, after day 3 they needed another day….after day 4 they were moldy. I’ve got about half a gallon of brine leftover – can I refrigerate it and use it when I have more cucumbers? Cloudiness is a-okay! DIRECTIONS. You package them into jars, crocks or plastic pickle jars and do not heat them. The first time they were gobbled up in a few days. We have so many pickle cukes in garden, I’ve been trying different recipes for a couple weeks. If so how long for quarter jars. . Just one question: I have a pouch of Mrs. Wages quick process dill pickle mix. I’m glad you read it, too! I looked at the Boars Head ones, but they didn't have the sandwich slices, so I settled on the Kroger brand sandwich slices. I’m afraid these are not suitable for canning/processing both because of acidity level leaving them unsafe to store at room temperature and because the processing would make them suffer texturally. Hi Carol- No worries! I need to get some of the ingredients tomorrow and then give it a try. Oh my gosh!!!! I made 1/2 recipe because I only had a 1/2 gallon container and didn5 even have enough cucumbers to fill it. Thank you, Christy! The brine should be a little cloudy and it should smell/taste like pickle brine. Can i ptepare these in a stainless soup pot and then transfer to jars for storage? This is cool. My home sales have been through the roof. Could you help me figure out how much of ingredients? Oh, and I didn’t go beyond a year on the crispness because I completely run out by the next pickling season. Thank you. I followed your recipe to a t. Placed the cheese cloth over the tops, set them on a counter that stays out of the sun and even artificial light. I had the same problem – cut mine into spears and used your recommended spices, etc. I’ve been making your pickles for years now. Not sure what happened. And would they have to be in a fridge or could they go on the pantry shelf if the room is cool? Hi Erica- I do indeed mean apple cider vinegar. Leaving aside other reasons for opting against plastic, a big deterrent to using it is often that it’ll be no good for using with anything else after making garlicky pickles in it since it will taste/smell pickly. Hi Tara- This is a commonly sold blend you can find in most spice sections at grocery stores. I don’t mind keeping them in the fridge but want to seal them. Read more. Do you have to leave these out on the counter or can they just go into the refrigerator right away. I’m so glad you guys love them! Ready to make these! Clove goes with sweet pickles to me. I did four jars and let me say they are fantastic. I grew up eating my Grandma’s homemade dill pickles like the supply was endless and moved on to canning my own pickles as soon as I had a kitchen of my own. That jar just tasted bad. I put the pickles in a gallon jar but the brine didn’t cover all of them; I did put a heavy glass weight on them. Thankfully, the brine portion of the recipe makes quite a lot more than one cup. I’m sorry! People in the UK aren’t particularly fond of a good sour pickle so I have had to be proactive. Use whatever jars you have on hand! Use less salt and you can taste pickles or green tomatoes at 6 weeks. Is there a secret way to access what these spices are? This is true, of course, only if you use bottled water that you’re certain is free of chlorine, which can be a touch tricky. It says when they taste like pickles they’re done, which means you should be checking on them daily. Can these be made with whole pickles also? They are good but I love these garlic Dill better. Can I put these in jars and if so how would I go about the canning? Just made this 3 days ago it doesn’t taste like the pickles I buy..there kind if spicy and there’s one flavor in there that’s super strong. There are a couple possibilities, Jamie… The most likely is that you didn’t trim a bit off the blossom end of the cucumbers. Why preferably RAW cider vinegar in your recipe? It could be that the cucumbers were picked a while before the pickles were made, or that there was an issue with the enzyme that causes breakdown (mushiness) of the cucumber being activated, or that the blossom end wasn’t sufficiently trimmed, or that you may have used the wrong type of cucumber. Those are definitely not pickling cucumbers, and while they might be tasty, they’ll definitely be different in texture. Hi Penny- Unfortunately, these are not suitable for canning. Love. Post was not sent - check your email addresses! My husband and I decided to try a garden this year and the cucumbers are growing like crazy! , These are good but are pretty salty. There are bubbles at the top and they give a little fizz sound, are they OK to eat? See more ideas about claussen pickles, pickles, pickle jars. Hi CBard, without being in your kitchen, it’s hard to know what went wrong for you. Generic “wet-ones”, (or even name brand.) , Is it 2/3 cup of salt? I made these and loved them. Hi Trena- Unfortunately this recipe is not suitable for canning. I thought the taste was spot on. Just to be clear, canning refers to a method by which vegetables are preserved for shelf-stability and involves a particular ph level, heat treatment in jars to seal the jars and kill any pathogens that exist on or in any of the ingredients, and extend the usability of the product. Unfortunately, these are not suitable for canning, Laurie. And is this enough brine for 35-40 cucumbers? There will absolutely be displacement, but you may need to top off the brine now and again, so it’s good to have extra! So, I made these and the taste is divine but they are incredibly mushy. A few nights later I woke up with the full deal-charlie horses in my thighs, calves and feet. can I use regular cucumbers instead of pickling cuks? They are easy to find during the summer, but not in March!!! I haven’t tried either in here so please let me know what you go with and how it works out for you! If you could help me out I would be ever so grateful! 7) Pouring hot brine in on the cucumbers instead of taking the time to properly chill the brine through. Can you please explain why so much salt in this? Fresh CLAUSSEN Pickles, because they have never been processed, retain optimum flavor and crunch and ⦠I’m glad you love it! I don’t know what went wrong…I followed the instructions to the letter and my pickles are too salty and lot of them have “mushy” spots showing up on them like they’re going bad while in the jars in the fridge…can you help? For finding shit: https://brickseek.com/ does Walmart and a few other stores, with the warning that if it says only one or two items are left in stock, that means something’s probably been shoplifted or hidden away by store employees with the idea that Walmart regularly deeply discounts stuff to clear inventory. How much dill and garlic do you put in each jar? I think next time I’ll use a little less salt and maybe a little more vinegar.. Thanks! One with added chiles and mustard seeds. Apple cider vinegar? I will make your recipe again and will continue to pursue a shelf stable kosher dill. Jack. I say exercise patience just a bit longer and wait until they’re chilled clean through to eat them. They can also be purchased at bulk food stores. Should I add some things? Anyway, as the jars aged in the refrigerator (I had a 2 recipes), the brine became a bit “boozy”, not cloudy or fuzzy, just a bit bubbly. Hello, I’m very excited about they pickles! It’s the end of August and in another couple of month or three I’ll be pulling our first batch of Sunchokes -> Jerusalem Artichokes. Around here, I couldn’t find it. That’s when we’ll be frying, boiling, roasting, stir frying and drying them for flour and snack chips. Hopefully it will get stronger as I sits. When making spears like this I usually pack the cucumbers into the jar then add the spices, dill and whatever else I’m using then pour the brine over the top. In April, his business was 15% of what it usually was. Your recipe makes a 2.4% salt solution, before adding the vinegar. I’m going to grow my own pickling cucumbers and already growing dill so I can have extra pickles to last till next spring. I tossed all of them. This recipe NAILS IT! Thanks in advance! Awesome. Since the jar only holds a gallon then it can’t hold a gallon of brine while filled with pickles? You leave the container of pickles on the counter to ferment for 9 days. Since the mid-2000s, a mildew has been destroying cucumber crops. We went though quite a few quarts of these in a really short time. What is the correct portion to make the brine for 2 quarts and 4 pint jars. I look forward to making more using the correct amount of everything Ha Ha. That was a whole lot of blather just to get to your recipe. I just made my first batch and they were to die for. Going to shop for pickling spices and cukes. WHOA! Thank you so much for taking the time to rate the recipe and let me know the fun variations on the theme you made. On a side note, I stuffed the jar so tightly that I don’t have to worry about any not being covered by the brine. Please remember to check your pickles every day to test for doneness! I love, love pickle juice. Hi Amanda! Why? Rebecca: Claussen (and these pickles) are fermented, lower acid pickles which means they are unsafe for canning. Again, was FANTASTIC!!! The yellow makes me wonder if there’s some kind of weird cucumber blight going on for you. Even my chickens didn’t want them. I am trying to learn whether or not a jar of Claussen pickels- UNOPENED- which had set over night on the counter (unrefridgerated) might still be safe to eat??? You just took it a step further and made full sours instead of half sours (think deli lingo.) I triple checked the amounts of the ingredients according to the recipe and actually, I would be amazed if this brine would be strong enough to pickle anything. I had just read an article on botulism so I ended up throwing those away. I didn’t know it was a remedy. My recipe is geared toward Morton’s Coarse Kosher Salt. . Fingers crossed . Maybe I am missing something. If you live near Wegman’s Grocery Stores, they have a store brand of raw apple cider vinegar. Thanks! I did however use distilled white vinegar (I am not a fan of ACV) as well as distilled water instead of tap just to be on the safe side (I live in Georgia). I already have the cucumbers in quart jars. I made batch of these on Sunday. Both me and my daughter in law swear it’s the best remedy for indigestion. . If you scroll through the comments, you’ll see that quite a few people have experienced success with this recipe and are very happy with the results. What kind of peppers would you recommend to add? May I use whole cics if they are medium size? My apologies to everyone. , Hi there, Amber! The pickles will be crispier if you start with refrigerated water, vinegar and cukes. I can shop for Kosher dills on line (expensive!) But I don’t even like other dill pickles. Hi Sam- Thanks for getting back to me. You are right – these pickles are better than a ice cream on a hot day. I’m going to need to give that a go! My oldest is Jesse, so maybe I’m just stuck on a Jess thing. I used a flat canning lid to keep the pickles down in the brine. I’m a salt lover, too. Looks like it is carbonated. So, could you divulge your brand of pickling spice, please??? I love this recipe, I made it easily thanks to your detailed instructions. Do you mean to screw the lid into place??? In fact, if you *have* to can your pickles, you can use this recipe and process in a boiling water bath for 15 minutes. Morton’s Kosher salt is my salt of choice and this recipe is geared toward using it. I also put the pot lid on upside down since I didn’t have cheesecloth. The raw apple cider vinegar has the mother of vinegar in it and that adds its own health properties. I have trellises of cuke vines that look like kudzu. Every one nothing but mold. Allison- I am so sorry to tell you this, but you might need to buy a pickle fridge. You don’t have to cook anything to make these pickles; not one single thing. Rebecca: What a great way to serve Pickles. Particularly Claussen pickles. Not that big a deal. I’m confused and in the middle of making these. Pour some of brine into a sealed plastic baggie (2 cups or so), and set/push that on top of your pickles in the jar. I would like to srore my for a year. Thank you!! Going to try this, but I have a question. They are great! CRUNCH! , First of all, thanks for the recipe! As for the perfume, I have NO idea what happened there! I made some last week and they are so good I can hardly believe it. Thanks for sharing. 1 cinnamon stick (2 inches). So you get things like factories designed to run at full capacity without significant room to expand production. What did I do wrong?? Not sure if it was course or not. That’s another way to convert the Inulin into Fructose. Does anybody know how claussens seals their Jars? I used distilled water instead of tap water & sterilized everything first. Going to try this recipe with kohlrabi!!!! I looked all over our small town and couldn’t find any. I made them last Monday – let them sit on the counter until Friday. Add salt and vinegar, then fill jar with boiled water that is ⦠I like tossing garden odds and ends into the leftover brine (pieces of cauliflower, broccoli, bell peppers, onions, etc…) in the fridge. Thanks for sharing. Thanks for sharing your idea, Eddisu! Then, fix your lid onto your jar or container and chill the pickles. I’ve not tried the bay leaves, but I’ve used fresh grape leaves and they do a great job of keeping things crisp. They’re easier to find at farmers markets, though! I’m so glad you love them! What are picking spices mentioned in recipe? Everyone LOVES, them!!! They’re kind of addictive, aren’t they? Hi Art- I’m sorry, I don’t know how much volume or weight your pickling cucumbers have to them, so I’m not sure. Iodized salt can really ruin a batch of pickles! Here’s the thing. And I love these pickles. I must say I thought the amount of salt was high when I read the recipe. I’ve been trying to make a small batch actually 2 pint jars of pickles using smaller size like med. They smell great. is cider vin the same as apple cider vin? Can I divide these up into quart jars? I use 4 when they are dried just make sure they have that punch. No vinegar is necessary because the fermentation process creates lactic acid.after 9 days of fermentation you store pickles and refrigerator. Pop ’em in the fridge. Are they still okay to eat? I think you’ll love these! If you try it, please let me know how they turn out for you! I tolerate some of those other dill pickles but I always levitate back to Claussen. How long do the keep in the fridge? I used dried dill seed and the salt used for canning. Perfect! I tried the pickles on day 2 of the bribing process and wowza were they salty! Think that food shortages are bad, wait until you see the ammo and reloading shelves. Mine look foggy and there is a white layer on bottom. I plan to use this recipe to make pickle popsicles! Claussen also adds sweetener to their brine which I do not do. Thanks for visiting!I’ve been raving about the pickle recipe that I got from Foodie With Family. Wow, I have been searching all over for a crisp, claussen type pickle and you have provided the right recipe! But these are so salty that I can’t even compare them to Clausen. Not all all to our liking. First and most importantly, the dill seed provides a deeper, stronger dill flavour than the frondy weed/leaves. Additionally, the pickles would suffer texturally during processing. Could quart jars be used instead on gallon? Thanks! . I know you can’t fit it in there. Thank you for your time, I did put a ton of cloves of garlic in, used fresh dill and dill seed in addition to the pickling spices, used Braag raw organic vinegar, and blue diamond kosher salt. Did I do something wrong? It has to be your call! That way, we can find the optimal recipe. Follow the recipe to a T and all the pickles deteriorated and we’re totally mush what did I do wrong?? Why the need for vinegar? My Brother makes these puts them directly into the fridge, and they turn out just fine. This recipe is amazing! I have a few questions about your directions: 1. Using bottled water (theoretically, anyway) eliminates a variable there. What pickling spice do you use? I wonder if u could leavevthem in the refrigerator for the 2-4 day pickling to finish. Can’t they be kept on the countertop? Was I supposed to layer the pickling spices in BEFORE adding the brine? Put dill flower and garlic in bottom of a Mason jar. So simple to do and so crunchy and garlicky. Thank you so much, Betsy, for taking the time to rate the recipe and let me know you love it! I followed the recipe exact,and on day 2 the jar was hazy and white mold formed on the pickles. Out of cider vinegar-Is it okay to use regular vinegar? I would say if you’d prefer pickles that you can guarantee are chlorine/fluoride free and you’re on town or city water, you might go for the bottled water. It holds them under the brine perfectly, and if it leaks, it’s also brine so shouldn’t ruin the batch. Can’t wait to try it. I will try this this weekend so thanks. The pickling spices I use are just plain old spices: no salts or other items like that. I just made these….we will see how they taste in a few days! Your recipoe makes a 3% brine solution, using Morton’s and 2.4%, using Diamond Crystal. One of my kids’ dumb-dick friends broke the control panel on the hot tub. It’s true, after all. The same volumes, of table salt or Morton Kosher salt or Diamond Crystal Kosher salt, will all weigh different amounts. And he drank it*. I actually use Morton’s Coarse Kosher Salt which is a slightly different grind than Diamond. I’m so hoping this recipe turns out great for me since I have a local farm stand that has great looking pickling cukes! It’s all a natural part of fermentation/pickling, Sandy! I truly hate wasting my time reading a bunch of stories about how much you love your pickle recipe and share the ingredients but not how much. I accidentally let my pickles sit out/ferment on the counter for 6 days. My family loves Claussen’s pickles – they were my very first one. . I added more dill and garlic. Once you hit that, you can transfer to the refrigerator for the remaining waiting days if it is especially hot in your house or if you have a lot of wild yeast/accelerated activity going. I tried this recipe, my family loves them. Don’t worry!! Hi Ron- You can increase the salt a bit to taste after the pickling process is done. Never mind, I just found someone else’s previous post about salt. Any information would be deeply appreciated. And pickling spices are a combination of whole seed spices and crushed whole spices. I’ve made 3 batches, given away 4-5 jars for veggie trade and Thank-Yous. It sounds like a good time to stick them in the refrigerator! I’m going to make some! Or any other pickles that are kept refrigerated. Hi Judy- Yes you can! So easy to make. As long as they smell/taste like pickles you’re a-okay!! You evidently did a very good job. . Thanks. I did boil then cool off the brine before refrigerating. It was a lie. Can I rinse off the spices and cover with a fresh brine without the spices for clear liquid in the jars. This recipe is the only one that didn’t say to heat brine. What do you put in your own blend or what commercial blend would you suggest? Did I do something wrong, or is this just a bit of good luck? thanks for your reply. It’s been a rather slow and unusual apocalypse to say the least, but some of us must be grooving on the same historical precedence. Any suggestions as to where I could buy pickling cucumbers in the off season? I have noticed that there are quite a few different blends. It’s not a problem. I’m so excited to try these, thank you so much!!! Maybe I will try a small batch… Also, in order to save time, I buy my garlic chopped in glass jars. They remind me of my mother's homemade pickles. You can certainly put them into smaller containers, just divide the ingredients between them. The pickles turned out GREAT with ground coriander! Any advice would be so welcome! (https://www.youtube.com/watch?v=7MKGTCj4GXc) The low temperature canning recommendations come from National Center for Home Food Preservation, http://nchfp.uga.edu/how/can_06/low_temp_pasteur.html. I mixed up the brine and only half of it fit into my gallon container. I was wondering if you could leave the pickles whole and it would turn out right? l then boil the Clausen brine and let it cool. Pickle Back: Chase a shot of whisky with brine, which may neutralize some of the alcohol burn going down. It depends on the type of salt you use, Jennifer! I went ahead and made them and answered my own question. I saw your recipe for the pickles on the Pioneer Woman’s website. Hi Sue- I think they should be alright, but it’s hard to say because that is different than the mistakes I have made while making them. They also taste a little like perfume. Will enjoy eating these this summer and hopefully make another batch at the end of the season. We all have known for sometime that claussen pickles are some of the best tasting pickles around, but really are they the best, and if not what brand, and where do you fame the favorite pickle. Thank you for sharing. Sinve Mom passed away, I’ve never had one even close. Use any vegs u like and wait several days. They may be easy, but they are not edible. These Claussen pickles taste just like the commercial ones you find at the store, if not better. The only thing you DON’T want is mold! And as the salt is dissolved in the water before being added to the jars (and not all of the brine makes it into the jars), it won’t end up being all of that salt in there. Are these ok to eat if I get rid of the fuzz and refridgerate them right away? I’m on a 1/4 of sodium per day ration. ... Claussen Kosher Dill Pickle Wholes. How would I break down this recipe if I only wanted to make a jar or 2? Thanks for the love! I’ve been making refrigerator pickles with equal parts vinegar and water. I’m an experienced pickler and can many pints of bread and butter pickles every summer. I’ve never had this happen. So I did throw away about 4 jars and my son just came over this week. Thank you! The only recipe I will ever use and it is super easy. Were you checking it daily? The ex-pat cravings are REAL. Thank you. The only time I paid over the prices from before the crap hit the fan was for a case of 40. I’ve never made pickles before, but I love my Claussens and If I can make my own that taste just as good I’ll probably be saving some money . Jun 11, 2020 - Explore Joel Claussen's board "Claussen pickles", followed by 142 people on Pinterest. Ps, Kosher Pickles (Like Kosher salt) is a style of pickle and not necessarily “Kosher” or approved by the rabbi’s for consumption. No foam or fuzzies on top now. Thanks! Can you define ‘room temp’? It’s a natural by-product of fermentation. However my brine got very murky and the pickles had a bitter Zac taste to them at the second day. Why leave the jars on the counter for 2-4 days? Hi Wanda- If you’re using Morton’s Kosher Salt (not Diamond) the volume should be close enough to pickling salt to substitute it in equal amounts. Mine are always firm and crunchy every time, no matter if it’s 2 months or a year after I make them! I’ve been putting my hard-boiled eggs in the Claussen pickle juice after the pickles were gone, but there’s just not enough. Should you crush the garlic cloves or put them in whole? If you use distilled water that is a surefire bet that you won’t have chlorine, but it’s also certain that it will be free of any tasty minerals. Have you tried slicing and eating them? Hi Rick- I’m not sure why you rated the recipe 1 star with a question. Personally, I prefer to make my own and do. If they were free, I’d give it a try with some of them! Hi Scot- It sounds like you live in a pretty hot or humid climate and maybe weren’t checking the pickles every day if it got to being filled with mold. For some reason I thought they were supposed to sit out for that length of time. Not even close or any good. I’m so glad you love them, too! That methodology will result in pickled cucumbers, which we commonly call pickles. Here’s my chance to do something wonderful with them. I’ve an abundance of “slicing cucumbers will they work ?r. (I’m a pickle juice drinker, too, and as a kid, my favorite sandwich was peanut butter and pickles! I have a couple of questions. I am predicting that these things are going to want to float. Thanks, I made these last night and I can’t wait to try them! and apple cider vinegar?? I don’t have a gallon jar on hand and I have a bunch of pint sized jars. ... 5.0 out of 5 stars Claussen in the best pickle around! I eat a jar of Claussens (minimum) a week. As long as there isn’t fur or fuzz or mold, she is good to go! After much asking around in the store, it seems they no longer carry Claussen pickles. If, on the other hand, the brine gets fuzzy on top or smells bad, pitch it! Remember when you’re making fermented pickles that the cucumbers must be completely submerged beneath the brine. The salt is first diluted in the water/vinegar mixture and not all of it even makes it into the pickle jars… there is almost always some left over and reserved to top off the jars if they start to evaporate. It means it has fermented! Claussen Kosher Dill Pickle Spears are always chilled and never heated to deliver its signature taste and a bite that is always crisp. Another thought: I’ll know “The Troubles” are over when LuckyGunner has inventory again. a 2.5% solution with Diamond Crystal I don’t think it will be bad at all, just different! I am so going to try that. While I do love my other homemade pickles dearly (otherwise why would I continue canning ninety-something quarts year after year after year), these are by far my all-time favourites.
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