The Pioneer Woman Tasty Kitchen
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Homemade Claussen Knock-Off Pickles

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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Level: Easy

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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

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!

3 Comments

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Jess on 6.22.2012

These look SO good. Anyone know how many Mason jars this recipe yields?

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annylory on 8.1.2011

Not only is this a great recipe find, but I realized today after viewing all your posted recipes that you were the one that had so many I wanted to try. Went on you site and it is wonderful. Lived in Suttons Bay for 11 years and read the “Wretched Eagle” each day. Never had a column like yours. Thanks so much for your wonderful efforts.
Sincerely,
annylory/Green Valley, AZ

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Stormy on 7.22.2011

I make Claussen copykats, but differently than you. And don’t use the run of the mill pickling spices. I will have to try your recipe.

3 Reviews

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annies2892 on 7.20.2013

These a really good and the family loves them

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mainedish on 1.27.2012

These are great!! I canned them, rather than making refrigerator pickles, and I used Ball Pickle Crisp and these pickles are like gold. Everyone wants them and I only have three jars left! Need to make more. Thanks for sharing this recipe, it’s a huge hit with my family.

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lcouzens on 8.2.2011

This was exactly the recipe I’ve been looking for. I added whole peppercorns and put lids on and stuck them in the fridge, but yeah- perfect! Thanks!

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