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Refrigerator Pickles

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Tasty Kitchen Blog: Homemade Claussen Knock-Off Pickles. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Rebecca of Foodie with Family.

 
When it comes to pickles, I’m just a tad finicky. Sorry to all you sweet pickle lovers, but when talking about cucumbers, I like them dilly, salty and sour. Hold the yellow 5 and polysorbate 80.

Rebecca’s recipe for Homemade Claussen Knock-Off Pickles seemed perfect to me: natural ingredients and (best of all) no canning required. You simply pour a brine over your cucumbers and let sit until soured.

Sounds too easy, eh? Let me show you how it’s done.

 
 
 
Tasty Kitchen Blog: Homemade Claussen Knock-Off Pickles. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Rebecca of Foodie with Family.

Start with some awesome ingredients: pickling cucumbers (I grew them myself. *proud moment*), fresh dill heads or dried dill seeds, garlic, cold water (not shown), cider vinegar, canning or kosher salt (I used sea salt—don’t use iodized salt!) and mixed pickling spices.

 
 
 
Tasty Kitchen Blog: Homemade Claussen Knock-Off Pickles. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Rebecca of Foodie with Family.

Wash your cucumbers—I like crunchy pickles, but not crunchy with dirt.

 
 
 
Tasty Kitchen Blog: Homemade Claussen Knock-Off Pickles. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Rebecca of Foodie with Family.
Cut a bit off of the blossom end.

 
 
 
Tasty Kitchen Blog: Homemade Claussen Knock-Off Pickles. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Rebecca of Foodie with Family.

If you let some of your cucumbers grow too long, no worries. Simply slice them crosswise—perfect for sandwiches!

 
 
 
Tasty Kitchen Blog: Homemade Claussen Knock-Off Pickles. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Rebecca of Foodie with Family.

Layer the garlic …

 
 
 
Tasty Kitchen Blog: Homemade Claussen Knock-Off Pickles. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Rebecca of Foodie with Family.

Dill heads …

 
 
 
Tasty Kitchen Blog: Homemade Claussen Knock-Off Pickles. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Rebecca of Foodie with Family.

And cucumbers in jars.

 
 
 
Tasty Kitchen Blog: Homemade Claussen Knock-Off Pickles. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Rebecca of Foodie with Family.

Now make your brine: pour your water into a big measuring cup. Add the vinegar …

 
 
 
Tasty Kitchen Blog: Homemade Claussen Knock-Off Pickles. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Rebecca of Foodie with Family.

Salt …

 
 
 
Tasty Kitchen Blog: Homemade Claussen Knock-Off Pickles. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Rebecca of Foodie with Family.
And pickling spices.

 
 
 
Tasty Kitchen Blog: Homemade Claussen Knock-Off Pickles. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Rebecca of Foodie with Family.

Whisk until the salt is dissolved.

 
 
 
Tasty Kitchen Blog: Homemade Claussen Knock-Off Pickles. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Rebecca of Foodie with Family.

Pour the brine over the cucumbers. Make sure you get some of the pickling spices in each jar!

 
 
 
Tasty Kitchen Blog: Homemade Claussen Knock-Off Pickles. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Rebecca of Foodie with Family.

Cover lightly with the jar lid and place a piece of cheesecloth over the top (secured with a rubber band) so no pesky fruit flies can get to your precious pickles.

 
 
 
Tasty Kitchen Blog: Homemade Claussen Knock-Off Pickles. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Rebecca of Foodie with Family.

Leave on the counter, out of direct sunlight, for 2-4 days, or until the cucumbers taste like pickles!

 
 
 
Tasty Kitchen Blog: Homemade Claussen Knock-Off Pickles. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Rebecca of Foodie with Family.

Cover tightly with lids and refrigerate. These will keep, chilled, for up to six months.

 
 
 
Tasty Kitchen Blog: Homemade Claussen Knock-Off Pickles. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Rebecca of Foodie with Family.

Recipe Notes:

1. I love these pickles – so much more fresh tasting than canned! And way more affordable than those yummy ones you get at the healthfood store.

2. Reuben thinks these are great, but when my brother-in-law tasted them, he didn’t like them at all. Refrigerator pickles should be sweet, in his book. To each his own.

3. Don’t worry if your pickles develop “fuzz”—simply scoop any fuzz off of the brine and get rid of any pickles that are affected. No need to throw out the whole jar!

 
 
 
Tasty Kitchen Blog: Homemade Claussen Knock-Off Pickles. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Rebecca of Foodie with Family.

Thanks so much to Rebecca for sharing these tasty little treats with us. You should also check out her blog, Foodie with Family, where she shares many more awesome recipes. These Grilled Spare Ribs look ah-mazing.

 
 

Printable Recipe

Homemade Claussen Knock-Off Pickles

See post on Rebecca’s site!
5.00 Mitt(s) 3 Rating(s)3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5

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Difficulty: Easy

Servings: 24

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Description

Always crunchy and garlicky, this perfect homemade pickle requires no special equipment, no canning experience and tastes just like Claussen’s refrigerated kosher dill pickles.

Ingredients

  • 35 whole To 45 Whole Small To Medium Sized Pickling Cucumbers
  • 4 heads Fresh Dill Or 4 Tablespoons Dried Dill Seed (not Weed!)
  • 4 cloves Garlic, Or More To Taste (I Usually Use Double The Amount)
  • 1 gallon Cold Water
  • 1 cup Cider Vinegar
  • ⅔ cups Canning Or Kosher Salt (do Not Use Iodized Salt!)
  • 2 Tablespoons Mixed Pickling Spices

Preparation Instructions

Wash cucumbers but do not scrub them. Trim 1/8-inch from the blossom end of each cucumber and slice in half lengthwise or into quarters, depending on how large your cucumbers are and how big you want them to be when they’re done.

In a gallon jar (or large, wide-mouth, food-safe container) layer the dill heads or seed, garlic cloves and sliced cucumbers.

In a separate pitcher or bowl, stir together the remaining ingredients until the salt is dissolved.

Pour the brine over the cucumbers, taking care to make sure all of them are fully submerged. If needed, place a plate or mug or other non-reactive heavy item on top of the cucumbers to weigh them down and keep them under the brine!

Cover lightly with a lid just perched on top or secure a piece of cheesecloth over the jar with a rubber band to keep fruit flies away.

Leave out of direct sunlight on the counter for two to four days*, or until the cucumbers taste like pickles throughout.

Then, fix your lid onto your jar or container and chill the pickles. These can be stored in the refrigerator for up to six months provided you keep them covered with brine.

Note: If at any point in the proceedings “fuzz” or “foam” develops on top of the brine, use a spoon to remove it. If there is “fuzz” attached to any of the cucumbers, remove the ones affected and be sure the others are still fully submerged.

Cover the jar lightly but do not screw a lid into place!

 
 
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Newly-married Erica Kastner shares her wonderful recipes and amazing food photography on her blog, Cooking for Seven. She also writes about crafts and posts more of her beautiful photography in her personal blog, EricaLea.com. There really isn’t much that this amazing young lady can’t do, and we’re thrilled she does some of it here.

 

17 Comments

Comments are closed for this recipe.

Angela on 9.23.2012

There is coriander in the picture but not in the recipe. I have never used coriander but I don’t want to get it wrong if I don’t use it.

Sarah L. on 9.18.2012

I’m ecstatic to find this recipe!!! I LOVE Claussen’s pickles and have been looking for a similiar recipe for a while. Going to try it out this weekend!! Thanks so much for sharing PW!!! I love you show on food network and watch it religiously :D

Karen B on 9.18.2012

Well this is my first try at homemade pickles there are 4 jars sitting on my countertop looking so good. I guess I’ll start the taste testing on day 2….

Jeannie Reyckert on 9.11.2012

i am going to try cinnimon pickles

katie in montana on 9.11.2012

Thank you JustNanny!

JustNanny on 9.11.2012

My mouth is all puckered up just reading this post!!! I have to try it out for sure! The reason you can’t use iodized salt, is because the iodine contained in it causes a chemical reaction with the vinegar which is just plain YUCKY! You want to eat pickles, and not be pickled for life!!!!

katie in montana on 9.11.2012

this looks great and easy…i’m not much for canning so what a nice alternative…BUT Questions please: why is it important that your salt NOT be iodized? Thanks!

rere on 9.11.2012

i make pickles quite similiar, except we don’t like the dill so i leave that out. you are SOOO right, they taste better than any of the store bought or the fancy farmer’s market ones!

Two Barking Dogs on 9.11.2012

I have been making my own pickles for a while now and I can’t stress how easy it is to make them!!

Green beans, green cherry tomatoes, sweet sliced pickles, and dill. Wonderful!!

I add hot pepper to some of the dills (either red pepper flakes, or even a jalapeno), and have played around with some of the spices (cinnamon stick) etc. As long as you get the water/vinegar/salt correct ( as in the recipe ) you can make any kind of pickle you want!

Cindy15905 on 9.11.2012

Just wondering- can I use this recipe to make dilly beans (pickled green beans) or is it only good for cucumbers? I have been hankering for some dilly beans, but never have the time for the whole canning process. Here’s to hoping I can do it “fridge style” :-)

Adriana @ FoodCocktail on 9.11.2012

My boyfriend’s father makes the best pickles I ever tasted! I would dare to say they are the best pickles on the planet, that’s how excited I am about them. I’m collecting pickles recipes for the future, when I will try making my own, and this one sounds good, so I’ll save it! Thanks very much.

Amy @ Living Locurto on 9.10.2012

I love homemade refrigerator pickles! They are so easy to make. Here is my family’s recipe passed down through the generations. They are soooo good! http://www.livinglocurto.com/2012/07/dill-pickles-recipe/

Rebecca {Foodie With Family} on 9.10.2012

I’m so excited that you like them as much as I do, Erica! Thank you for trying out my recipe.

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Laurie {Simply Scratch} on 9.10.2012

I love a good pickle recipe!

Kathy G on 9.10.2012

These sound so good and wouldn’t take to long to prepare…I just might have to try them. Thanks for a great recipe.

Mia on 9.10.2012

Oh my goodness I was leaving the grocery store yesterday just thinking about this! I was going to check Tasty Kitchen this morning, and SURPRISE! Thank you.

Travis Cotton on 9.10.2012

For me personally sweet pickles (often labelled Bread and Butter pickles in the store) are heinous. DILL BABY!