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.