Best 5 Claussen Copykat Pickles Recipes

**Claussen Copykat Pickles: A Tangy Delight for Pickle Aficionados**

Craving the irresistible crunch and tangy flavor of Claussen pickles? Look no further than this collection of delectable copycat recipes. From the classic dill pickle to the spicy jalapeño variety, these recipes will satisfy your pickle cravings and elevate your culinary creations. Discover the secrets to replicating the iconic Claussen pickle flavor profile and embark on a pickle-making adventure that will leave you with an assortment of mouthwatering pickles perfect for snacking, garnishing, or adding a burst of flavor to your favorite dishes.

Check out the recipes below so you can choose the best recipe for yourself!

THE #1 BEST HOMEMADE CLAUSSEN PICKLES RECIPE

The #1 Best Homemade Claussen Pickles Recipe image

Provided by Rosevine Cottage Girls

Categories Recipes

Number Of Ingredients 8

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

Steps:

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 it. 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.

CLAUSSEN COPYKAT PICKLES

Claussen CopyKat Pickles image

We like it Spicy, omit Pepper flakes and chile peppers for no heat.

Provided by Ricky Gilman

Categories Other Snacks

Time 45m

Number Of Ingredients 19

Ingredients

3-4 lb pickling cucumbers
BRINE: (MAKES ABOUT 4 QUARTS PICKLES)
6 c water
2 c white vinegar
SPICES ARE PER QUART
1/8 tsp tumeric
1/4 tsp sugar
1/4 tsp alum or ball's pickle crisp granules
1/2 tsp red pepper flakes and/or
1-2 small chile peppers
1 tsp mustard seed
1 tsp whole peppercorns
1 Tbsp onion flakes, dehydrated
1 Tbsp pickling salt or kosher salt plus
1 tsp pickling salt or kosher salt
6 clove garlic, crushed -or-
1 Tbsp minced garlic
6 sprig(s) fresh dill or
1 Tbsp dill weed

Steps:

1. Prepare your jars by making sure they are clean and placing equal amounts of spices; pickling salt, peppercorns, turmeric, chili peppers, sugar, smashed garlic, onion, dill, alum/pickle crisp, and mustard seed in each jar.
2. In a pot, heat your water and vinegar. While it's heating, clean and slice cucumbers in quarters if desired. Once the salt water brine is boiling, add 1/2 c. brine to each of the jars. Let stand 30 min.
3. Place cucumbers in the jars. After brine has cooled, add brine to jars; insure cukes are completely covered with brine. Place the lid on top. Let sit on the counter for 3 days, shaking occasionally. Place in the fridge for up to 6 months.

CLAUSSEN KOSHER PICKLE COPYCAT

Claussen Kosher Pickle Copycat image

Two weeks ago I was in the grocery store and a man was buying fresh dill. We started talking and he said he was making Claussen Clone Pickles (my favorite) I asked him to call me with the recipe and he did and this is it. His name is Joe Knutowski. He uses his old ice cream pails to pack them in instead of gallon jars. I make these alot in pickle season and they have stayed good into the spring and they are really a close copycat.

Provided by Bonnie Young

Categories Lunch/Snacks

Time 1h

Yield 1 gallon, 10 serving(s)

Number Of Ingredients 8

Ingredients

1 gallon cucumber
1/3 cup instant minced onion
6 garlic cloves, minced
1/2 tablespoon mustard seeds
6 heads fresh dill
1 1/2 quarts water
2 cups cider vinegar
1/2 cup canning salt

Steps:

Slice cucumbers lengthwise into quarters; add to sterilized jars along with the dill.
Boil liquids and seasonings to dissolve the salt then cool.
Pour over pickles and let sit on counter for three days shaking or turning them occasionally,
Refrigerate. He said they keep for a year.
Please do not try to use the regular grocery store cucumbers, they have wax on them and they will not turn out. You can use grocery store pickling cucumbers as they are not waxed.

CLAUSSEN PICKLES

Claussen Pickles image

Make and share this Claussen Pickles recipe from Food.com.

Provided by selooj

Categories Vegetable

Time P4DT1h

Yield 8-10 serving(s)

Number Of Ingredients 8

Ingredients

claussen kosher dill pickle
1 1/2 quarts boiled water, cooled
2 dill flowers
2 cloves garlic, peeled and halved
1 1/4 lbs pickling cucumbers
6 sprigs fresh dill
1 tablespoon kosher salt
1/2 cup white vinegar

Steps:

Put dill flower and garlic in bottom of a Mason jar.
Add the cucumbers.
Put sprigs of dill in center of cucumbers.
Add salt and vinegar, then fill jar with boiled water that is now cool to within 1/8th of top.
Put on seal and ring.
Shake to dissolve salt.
Set upside down on counter away from sunlight and heat.
Let sit 4 to 5 days turning the jar either upright or upside down each day.
Let sit upright 2 more days, then refrigerate.
Lasts about 6 months.

Nutrition Facts : Calories 15, Fat 0.1, Sodium 878, Carbohydrate 3, Fiber 0.4, Sugar 1.2, Protein 0.5

CLAUSSEN-LIKE REFRIGERATOR PICKLES

Claussen-Like Refrigerator Pickles image

Make and share this Claussen-Like Refrigerator Pickles recipe from Food.com.

Provided by Para_chan

Categories Lunch/Snacks

Time P6DT22h59m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

3 cups distilled water
1 cup white vinegar
1 tablespoon non-iodine kosher salt
1/2 teaspoon minced dried garlic
1/4 teaspoon yellow mustard seeds
2 -4 black peppercorns
2 -4 whole allspice
1/2-1 whole dried cayenne pepper
1 pinch dill seed
1 pinch dill weed
1 pinch turmeric
1/4 teaspoon sugar or 1 whole carrot
washed cucumber

Steps:

Combine the water, vinegar and salt and bring it to a boil.
Put the spices and cucumbers in quart jars.
Pour the brine mixture over the cucumbers and spices in the jars and seal.
Put them in the refrigerator: Ready in 7-10 days. Keeps 8 - 19 weeks.
Brine can be re used.
This recipe can be multiplied by keeping these proportions: 3 parts water, 1 part vinegar and the spices are for a quart jar.

Nutrition Facts : Calories 17.4, Fat 0.1, Sodium 1750.3, Carbohydrate 1.4, Fiber 0.2, Sugar 0.5, Protein 0.2

Tips:

Use pickling cucumbers for best results, as they are firmer and have fewer seeds.
Choose pickling cucumbers that are about 3-4 inches long and have a dark green color.
Wash the cucumbers thoroughly before pickling.
Use a clean jar and lid for pickling.
Pack the cucumbers tightly into the jar, but do not overcrowd it.
Bring the vinegar, water, sugar, salt, and spices to a boil in a saucepan.
Pour the hot vinegar mixture over the cucumbers in the jar.
Seal the jar tightly and let the pickles cool to room temperature.
Store the pickles in a cool, dark place for at least 2 weeks before eating.

Conclusion:

These copycat Claussen pickles are a delicious and easy-to-make snack or condiment. They are perfect for adding a tangy flavor to sandwiches, burgers, and salads. With just a few simple ingredients and a little time, you can make your own delicious pickles that taste just like the store-bought brand. So next time you are looking for a quick and easy snack or condiment, give these copycat Claussen pickles a try. You won't be disappointed!