Claussen Pickle Recipe – Claussen pickles are popular for being the crunchiest and have a salty taste, among many other things. Many of you have a sweet tooth and crave something sweet, but some of us also have salty cravings. A bite of Claussen pickle with lots of dill would be the perfect snack for them. Do you also occasionally enjoy Claussen Pickles? If so, we have a detailed recipe for you.
One of the most amazing things about the homemade Claussen pickles is that they don’t need to be canned. You can make the Claussen pickle recipe small batches or even a big batch and refrigerate them.
Making your own copycat Claussen pickle recipe at home is easier than you might think, and the best part is you can control the ingredients! This recipe allows you to make a small batch that can be enjoyed in just a few days. Eat whenever you want! Let’s get started on the best Claussen pickle recipe.
Items Required for Canned Claussen Pickle Recipes
- 2 Medium Sized Gallon Jars
- Mixing Bowl
- Measuring Spoons and Cups
- Sharp Paring Knife or Chef’s Knife
- Spoon
Ingredients for Homemade Knock off Claussen Pickle Recipe
- 8-10 Medium-sized cucumbers
- 6 Cups Spring Water
- 1 Tablespoon Kosher Dill Pickle Mix
- ½ Cup Apple Cider Vinegar or White Vinegar
- ⅓ Cup Kosher Salt
- 4 Fresh Dill Heads
- 4 Cloves of Garlic
- 1 Tablespoon mixed pickling Spices
Step-by-Step Process of the Best Homemade Claussen Pickle Recipe
Step 1: Wash the cucumbers and cut them into long slices. If any of them are too long (longer than your jar size), cut them in half.
Step 2: Place the cucumber wedges, dill and garlic in jars, layer by layer.
Step 3: In a bowl, mix water, salt, vinegar and mixed pickling spice.
Step 4: Boil the liquid for 5 minutes and mix everything until the salt dissolves; let it cool down.
Step 5: Start pouring the prepared mixture into the jars and over the cucumbers.
Step 6: Make sure cucumber wedges are submerged in the jars. If you find any of those wedges floating around, place something heavy on it.
Step 7: Now, cover the head of the jars with cheesecloth and secure it with the lid.
Step 8: Leave the jars on the kitchen counter for three days, turning and shaking them in between.
Step 9: After three days, you can store these in the refrigerator for six months to one year or as long as the cucumbers are submerged in the water.
Note: For the pickle, do not use regular cucumbers, as they have wax on them. Instead, use the pickling cucumbers from grocery stores, which are not waxed.
For all the Claussen Kosher Dill Pickle fans, this is a perfect recipe to try at home. Some of us don’t like the aftertaste of those store-bought pickles, which is why homemade Claussen pickle recipes would be a suitable choice. You can start by making them in small batches, and if you enjoy them, you can move on to making these Copycat Claussen pickle recipes in big batches, as we discussed.
You can also experiment and try to add more items based on the taste you prefer and see how it turns out. You can also check the Claussen pickle recipe Reddit to cross-check that you are not making pickles the wrong way. Happy pickle-making!
