Best 2 Claussen Pickles Recipes

Claussen pickles are a brand of pickles known for their bold flavor and crunchy texture. The company was founded in 1893 by Julius Claussen, a German immigrant who settled in Chicago. Claussen pickles are made using a secret recipe that has been passed down through generations. The pickles are made with fresh cucumbers that are brined in a vinegar solution that contains garlic, dill, and other spices. The pickles are then fermented for a period of time, which gives them their characteristic flavor.

This article provides several recipes that use Claussen pickles as an ingredient. The recipes include:

- Claussen pickle potato salad: This classic potato salad is made with Claussen pickles, red potatoes, mayonnaise, celery, and hard-boiled eggs.
- Claussen pickle relish: This sweet and tangy relish is made with Claussen pickles, onions, celery, and bell peppers.
- Claussen pickle dip: This creamy dip is made with Claussen pickles, sour cream, mayonnaise, and dill.
- Claussen pickle fried chicken: This crispy fried chicken is coated in a breadcrumb mixture that includes Claussen pickles.
- Claussen pickle grilled cheese sandwich: This classic grilled cheese sandwich is made with sharp cheddar cheese and Claussen pickles.

These recipes are all easy to make and are sure to please everyone at your table. So next time you're looking for a new way to enjoy Claussen pickles, give one of these recipes a try.

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

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 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.

Tips:

Select the right cucumbers: Choose pickling cucumbers that are small and firm, with a deep green color and no blemishes.
Use fresh dill: Fresh dill is essential for the best flavor. If you don't have fresh dill, you can use dried dill, but the flavor will be less pronounced.
Make sure the brine is cool before adding the cucumbers: This will help to prevent the cucumbers from becoming soft.
Store the pickles in a cool, dark place: This will help to preserve their flavor and texture.
Wait at least 2 weeks before eating the pickles: This will give the flavors time to develop.

Conclusion:

Claussen pickles are a delicious and versatile snack or condiment. They are easy to make at home with just a few simple ingredients. With the right tips and techniques, you can make Claussen pickles that are just as good as the store-bought kind. So next time you're craving a pickle, try making your own. You won't be disappointed!