Best 3 Claussen Kosher Pickle Copycat Recipes
Are you craving the tangy, flavorful crunch of a Claussen kosher pickle, but want the satisfaction of making it yourself? Look no further! With the right ingredients and a few simple steps, you can easily create a pickle that rivals the store-bought classic. Whether you're a pickle aficionado or just looking to expand your culinary horizons, this guide will provide you with all the necessary information and tips to craft your own perfect Claussen kosher pickle copycat. So, gather your ingredients, prepare your kitchen, and get ready to embark on a delightful pickling adventure.
Let's cook with our recipes!
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.
Tips:
- Use a good quality cucumber. Look for ones that are firm and have a deep green color.
- Soak the cucumbers in a cold water bath for at least 4 hours or overnight. This will help to remove some of the bitterness from the cucumbers.
- Use a variety of spices and herbs to flavor the pickles. Some good options include garlic, dill, mustard seeds, and peppercorns.
- Be patient! The pickles will need to ferment for at least 2 weeks before they are ready to eat.
Conclusion:
Claussen kosher pickles are a delicious and refreshing snack. With a little bit of time and effort, you can easily make your own copycat pickles at home. Just follow the tips above and you'll be enjoying your own homemade pickles in no time!
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