Claussen Style Refrigerator Dill Pickles

May
3
3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5
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Claussen Style Refrigerator Dill Pickles
I cannot say enough about how good these are – and do try the other version I mention below – KILLER PICKLES 🙂

Difficulty: Easy

Servings: as many as you like



Ingredients

pickling cucumbers or small slicing cucumbers
fresh dill OR dried dill seed and dill weed
Kosher or canning salt
vinegar
fresh garlic
mustard seed
peppercorns
powdered allspice
hot pepper flakes
carrots OR sugar (Splenda also works!)
Pickle Crisp

Directions

Select fresh, evenly colored cucumbers. Slice if desired. Wash and pack in sterilized quart jars. Place several sprays of dill on top of cucumbers (I used 1 Tbsp each dill weed and dill seed per 1/2 gallon jar).

To each quart, add 1 tsp minced garlic, 1/4 tsp mustard seed, 6 whole peppercorns, 1/8 tsp powdered allspice, 1/4 tsp hot pepper flakes and either one whole sliced carrot or 1/4 tsp sugar and Pickle Crisp as per the package instructions (I doubled all of these since I used a 1/2 gallon jar).

Heat 1 quart distilled water, 1 cup vinegar and 2 Tbsp fine kosher or canning salt to boiling – this made plenty of brine for a 1/2 gallon jar).

Cool brine, pour over cucumbers to within 1/4 inch of top. Seal. Refrigerate. This liquid may become cloudy in a few days but will soon clear. The pickles will be firm, crisp and evenly colored.

Now, for the ‘Hickory House’ version (sweet and spicy!):

Use the above recipe, but:

Increase sugar to 1 cup and add to the brine.
Increase garlic in each quart to 2 large cloves each, chopped.
Increase pepper flakes to 1 teaspoon per quart.

PERFECT!

Categories: Condiments, Other Condiments, Pickling, Preserving

Submitted by: wvhomecanner on May 3, 2010




Comments

  1. Pete says:

    These are outstanding pickles, and I don’t even particularly care for dill pickles! First time effort, and just yummy. Will be doing more, for sure.

    Must have done something wrong, like misread something, or forgot to put something in because the Hickory House version is very unsatisfying. Will give them another shot later, of course, because I just know that the error was mine.

  2. denisef says:

    I tried this recipe out with some late banana peppers and green tomatoes from my garden–the first time I’d made pickles! It was very easy and satifying to do! Thank you!

  3. Dede ~ wvhomecanner says:

    Wonderful! Glad you liked them but even happier that you MADE pickles!

    Dede

  4. Dede ~ wvhomecanner says:

    Making some of these today! Have been craving these, finally broke down and bought a jar of the name brand for nearly 4 bucks for a little over a pint 🙁 Found pickling cukes 2/$1 which is a crazy price but compared to the commercial brand, still a decent deal LOL.

  5. mssmith76 says:

    I lead more by the skillet than the rolling pin and I have NEVER in my life thought to make pickles until I ran across this recipe. LOVED IT. I made a gallon a week ago and it is GONE! Mind you I’m a single mom with one kid… My parents raided my house SEVERAL times and shared them also with my brother. He yelled at me for the headache from the bloddy marys he stuffed them into… Thank you so much for this easy recipe. Making another batch this weekend! May need to change the locks… LOL

  6. justquilting says:

    I just made two quarts with a few cucumbers I needed to use up. This was super easy and fantastic flavor; not too salty or vinegary (that is a word). The brand version is around $4 at the grocery store and way too much to keep on hand. With this in the fridge I’ll just plunk new quartered cucumbers into the brine and changing it when we run out.

  7. Dede ~ wvhomecanner says:

    justquilting, glad u like them! FYI, I have done what u are planning, and have found that I need to add some vinegar now and then as time passes.

    dede

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