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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.
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?
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
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.