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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.

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.

Copycat Claussen Kosher Dill Pickles
Rate this recipe
18 ratings
Copycat Claussen Kosher Dill Pickles
Prep Time:
1 hour
Cook Time:
1 hour
Total Time:
2 hours

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.

Yield: 1 Gallon
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.

Photo: Chiot’s Run / CC BY-NC

Generally, they should be OK for at least a few months on the shelf.
If you want them to last longer, you will need to go through the whole canning process with them.

I made them yesterday…really easy! Can’t wait to taste them once they are chilled in a few days!

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Nutrition Information Compiled From VeryWell.com
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