Best 4 Claussen Kosher Pickle Copycat Recipes
**Claussen Kosher Pickle Copycat: A Tangy Treat for Pickle Lovers**
Craving the irresistible crunch and tangy flavor of Claussen Kosher pickles but want to try your hand at making them at home? Look no further! This article presents a collection of delectable copycat recipes that will satisfy your pickle cravings and elevate your culinary skills. From the classic Claussen Kosher Dill Pickle to variations like Spicy Kosher Dill Pickles, Bread and Butter Pickles, and Sweet Gherkins, these recipes offer a range of flavors to suit every palate.
Each recipe is meticulously crafted to capture the essence of Claussen pickles, using fresh cucumbers, aromatic spices, and a carefully balanced brine solution. Step-by-step instructions guide you through the pickling process, ensuring perfect results every time. Whether you're a pickle aficionado or simply seeking a fun and rewarding kitchen project, these Claussen Kosher pickle copycat recipes will delight your taste buds and impress your friends and family. So, gather your ingredients, prepare your jars, and embark on a pickling adventure that will leave you with a crisp, flavorful, and undeniably delicious homemade pickle experience.
HOMEMADE CLAUSSEN PICKLES COPYCAT
Learn to easily make homemade Claussen pickles! This Claussen pickle recipe is a copycat of course, but it's hard to tell the difference, they are so good!
Provided by Amanda Formaro
Categories Appetizer
Time 25m
Number Of Ingredients 12
Steps:
- To make the brine, combine water and vinegar in a large pitcher. Add salt, coriander seed, mustard seed, red pepper flakes and black peppercorns. Stir until salt is dissolved. Set aside.
- Wash cucumbers in water and trim 1/8-inch off of the blossom end of each one. Slice each cucumber in half lengthwise.
- Divide the dill seed and dried garlic evenly between two clean quart sized jars. Fill jars with cucumber halves, fitting as many in as you can, they may be snug!
- Stir brine again to mix ingredients. Place a fine mesh colander over a large bowl or measuring cup. Pour brine through the colander, catching the brine solids in the colander. DO NOT discard!
- NOTE: You will not be able to fit all the water in this measuring cup or in the two jars. The goal here is to save the brine solids and use them, you will be discarding the left over vinegar and water mixture when finished.
- Once all the solids have been removed from the brine, distribute them evenly among the jars. Using the brine liquid in the measuring cup, pour into the jars until all the cucumbers are covered.
- Your brine level should cover your cucumbers and reach the bottom of the jar neck where the twisting begins. The cucumbers will also release some liquid as they brine, so don't overfill the jar. Discard any remaining brine liquid.
- Cover lightly with a lid perched on top but DO NOT close and seal. Leave on the counter (out of direct sunlight) for 1 day, then move to the refrigerator for 2-3 more days, or until the cucumbers taste like pickles throughout.
- Secure lids on jars and refrigerate for up to six months.
Nutrition Facts : ServingSize 1 pickle, Calories 20 kcal, Carbohydrate 3 g, Sodium 1647 mg, Fiber 1 g, Sugar 1 g
COPYCAT CLAUSSEN KOSHER DILL PICKLES
Make your own super-crunchy pickles with this recipe...and stop paying out the nose for something that is so simple to make in your own kitchen.
Provided by Flavorite
Time P3DT2h
Number Of Ingredients 8
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 for up to one 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.
Nutrition Facts : Calories 6 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1 spear, Sodium 736 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
CLAUSSEN KOSHER PICKLE COPYCAT
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
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
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
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
Tips:
- Use fresh cucumbers for the best flavor.
- Choose cucumbers that are about the same size so they pickle evenly.
- Wash the cucumbers thoroughly before slicing them.
- Use a sharp knife to slice the cucumbers thinly.
- Pack the cucumbers tightly into the jar.
- Make sure the brine covers the cucumbers completely.
- Store the pickles in a cool, dark place for at least two weeks before eating.
- The longer the pickles are stored, the more flavorful they will become.
Conclusion:
Claussen kosher pickles are a delicious and refreshing snack that can be enjoyed by people of all ages. They can be eaten on their own, added to sandwiches or salads, or used as a garnish for cocktails. While Claussen pickles can be purchased in stores, they can also be easily made at home using a few simple ingredients. By following the tips and instructions in this article, you can make your own Claussen kosher pickle copycat that tastes just as good as the original.
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