Claussen Kosher Pickles Copy Cat

I made these last summer and was happy with how they turned out. My girls can go through a jar of day. I personally prefer fermented pickles over canned ones, but I have access to a huge walk in cooler.
Claussen Kosher Pickles Copy Cat
  • 1 gallon pickling cucumbers
  • 1⁄3 cup instant minced onion
  • 6 garlic cloves, minced (I did whole and added more)
  • 1⁄2 tablespoon mustard seeds
  • Peppercorns (I added about 1/4 tsp to each jar)
  • 6 heads fresh seed dill (I added more)
  • 1 1⁄2 quarts water
  • 2 cups cider vinegar
  • 1⁄2 cup canning salt
  1. Slice cucumbers lengthwise into quarters (I left them whole but did cut the tips off which is supposed to help keep them crispy); add to sterilized jars along with the dill.
  2. Boil liquids and seasonings to dissolve the salt then cool.
  3. Pour over pickles and let sit on counter for three days shaking or turning them occasionally,
  4. Refrigerate. He said they keep for a year.

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