Claussen Dill Pickle Clone

from ButterYum
makes 1 gallon

Items Needed

  • 1 gallon jar with lid (or 4 quart-size jars)
  • 12 five-inch long unwaxed cucumbers, washed and cut 1/4-inch thick (or enough to fill jar)
  • ingredients for pickle brine (below)

Pickle Brine

  • 1/3 cup minced dried onion
  • 6 cloves garlic, minced
  • 1 1/2 teaspoons whole mustard seeds (yellow or brown)
  • 6 tablespoons dill seeds (or 6 heads of fresh dill)
  • 8 cups water
  • 1 1/2 cups white distilled vinegar
  • 1/2 cup Kosher salt

Directions

  1. Place pickles (and fresh dill if using) into clean jar.
  2. Bring the pickle brine ingredients to a boil in a large stainless steel pot; stirring until salt dissolves.  
  3. Allow liquid to cool, then pour over pickles.
  4. Place lid on jar and allow to sit at room temperature for 3 days, turning occasionally.
  5. Refrigerate pickles for up to 1 year.
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