Pickles are a favorite in this house, well I should say in this state. Here pickles and BBQ can be found almost anywhere, and almost any way. From fried to sweet, from crisp dill to soft bread and butter pickles. Here at Rosevine Cottage, we love them salty with lots of dill and the crisper the better, which means our go-to pickle recipe is a Claussen knock off.
As a kid, I will always remember coming in the house on hot summer afternoons to swipe a dill pickle or two before heading back outside again to play in the creek. Claussen pickles are seriously one of my favorites snacks! Over the years we’ve tried different methods and types but could never achieve that crisp texture we know and love- until now that is. Enter the best kosher dill pickle recipe ever!
What you need to make Claussen Pickle Recipe:
2 clean Masson jars (or another food-safe container)
Mixing Bowl
Measuring Cups
Measuring Spoons
Spoon
Sharp Knife
Claussen Pickle Ingredients:
8-9 Small to Medium Pickling Cucumbers
6 Cups spring water
1/2 Cup Apple Cider Vinegar (raw)
1 Tablespoon Kosher Dill Pickle Mix
1/3 Cup Canning or Kosher Salt (Don’t use fine)
4 Cloves of Garlic
4 Fresh dill heads
1 Teaspoon Mixed Pickling Spice
Directions:
Wash cucumbers, but don’t scrub. Slice the cucumber longwise in half, or quarters (depending on the size of your cucumbers you may want to cut them in half also)
Layer cucumber wedges, garlic, and dill in jars.
In a small bowl mix water, vinegar, salt, and mixed pickling spice. Stir until salt is dissolved.
Pour the brine over the cucumbers, if necessary place something heavy over them to keep them submerged. Cover with cheesecloth and secure so bugs can’t get in. Leave on the counter for 2-4 days out of the sunshine until they taste like pickles.
When done, place a lid on top of the jar and secure. Store in your fridge for up to 6 months as long as they are covered in brine. If at some point you see foam or bubbles appear on the top, simply spoon it off.
If you have leftover pickling brine recipe you can store in the refrigerator until ready to use.
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Claussen Pickle Recipe
Ingredients
Claussen Pickle Ingredients:
- 8-9 Small to Medium Pickling Cucumbers
- 6 Cups spring water
- 1/2 Cup Apple Cider Vinegar raw
- 1 Tablespoon Kosher Dill Pickle Mix
- 1/3 Cup Canning or Kosher Salt Don't use fine
- 4 Cloves of Garlic
- 4 Fresh dill heads
- 1 Teaspoon Mixed Pickling Spice
Instructions
Directions:
- Wash cucumbers, but don't scrub. Slice the cucumber longwise in half, or quarters (depending on the size of your cucumbers you may want to cut them in half also)
- Layer cucumber wedges, garlic, and dill in jars.
- In a small bowl mix water, vinegar, salt, and mixed pickling spice. Stir until salt is dissolved.
- Pour the brine over the cucumbers, if necessary place something heavy over them to keep them submerged. Cover with cheesecloth and secure so bugs can't get in. Leave on the counter for 2-4 days out of the sunshine until they taste like pickles.
- When done, place a lid on top of the jar and secure. Store in your fridge for up to 6 months as long as they are covered in brine. If at some point you see foam or bubbles appear on the top, simply spoon it off.
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My pickles are crunchy. I live the claussen also. I fix mine hot n pour over pickles. Do not water bath. People live them. Going to try your too and the zucchini bread. I process it and freeze to make bread at Christmas for friends n family