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.

I have always been a Claussen Kosher Dill Pickle fan. Forever. I don’t like sweet pickles or bread and butter pickles, they just aren’t my thing. Claussen just tastes better, in my opinion, I don’t even like the shelf brand dill pickles. They are either too sweet or too tangy. That’s why I posted this Claussen pickle recipe several years ago.

Homemade Claussen Knock-Off Pickles: Always crunchy and garlicky, this perfect homemade pickle requires no special equipment, & no canning experience.

It’s common knowledge that I have a salty tooth rather than a sweet tooth. When the weather does what it has been doing lately (making us all do our best Shadrach, Meshach and Abednego impersonations) I can’t think of a single thing I find more refreshing than an icy-cold, salty, crunchy pickle. Oh yes. You can keep your popsicles* and those icy squeezy pop things whose name currently escapes me. I’m on deck with the pickles.

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Ingredients

• 1 gallon cucumber
• 1/3 cup instant minced onion
• 6 garlic cloves, minced
• 1/2 tablespoon mustard seeds
• 6 heads fresh dill
• 1 1/2 quarts water
• 2 cups cider vinegar
• 1/2 cup canning salt

Instructions

1- Slice cucumbers lengthwise into quarters; 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 for up to one year.

5- 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.

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