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.