Friday, July 13, 2012

Claussen Pickle Clone Recipe

Ever since I posted some pictures of my homemade pickles on Facebook, I have been getting requests for my recipe.  Honestly, I can't really take credit for it.  I googled "Claussen Pickle Clone Recipe", looked through what came up, and picked one that sounded easy.  It worked.  My pickles taste very much like Claussen's.  Which mean's a lot considering that I'm a pregnant pickle snob.  (I've always loved pickles, not just since I've been pregnant.)  The recipe I used was actually for refrigerator pickles and I then canned some of the jars.  So here is the recipe that I used:

1 gallon cucumbers
1/3 cup dehydrated onions
6 garlic cloves (minced)
1 1/2 tsp. mustard seed
4 tsp. dill seed
1 1/2 quart water
2 cups cider vinegar
1/2 cup sea salt

Cut cucumbers into desired size. (halves, spears, chips, etc)
Put cucumbers into jars.
Boil liquids and seasonings for 5 minutes to dissolve salt.
Allow brine to cool.
Pour brine over pickles and let sit on counter for 3 days, turning occasionally.  (cover loosely with either cheese cloth or the lid of your canning jar to keep fruit flies out)
Then refrigerate.  They will keep for one year.

Note: I looked at some recipes for instructions on how to can these pickles since the original recipe was only for refrigerator pickles.  A lot of the recipes called for processing the jars for 10-15 minutes.  I did happen across one that was a Claussen clone recipe that said she only processed the jars for 5 minutes to keep the pickles from losing their crunch.  I followed the 5 minute recipe for canning my pickles.  We have only tried the refrigerated ones and not the canned ones so I can't guarantee how they will turn out when canned.  I will try to post an update once we start using the canned ones to let you know how they held up.