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.

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

Copycat Claussen Kosher Dill Pickles

Yield: About 77 spears
Prep Time: 1 hour
Cook Time: 1 hour
Inactive Time: 3 days
Total Time: 3 days 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.

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.
Nutrition Information
Yield 77 Serving Size 1 spear
Amount Per Serving Calories 6Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 736mgCarbohydrates 1gFiber 0gSugar 0gProtein 0g

Nutrition data was provided and calculated by Nutritionix, and should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate.



Photo: Chiot’s Run / CC BY-NC

Copycat Claussen Kosher Dill Pickles
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Article Categories:
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Comments

  • Are they ok on the shelf

    Tara July 10, 2015 5:43 pm
  • 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.

    Flavorite July 11, 2015 1:09 pm
  • I made them yesterday…really easy! Can’t wait to taste them once they are chilled in a few days!

    Susan Vetter June 1, 2016 8:01 am
  • Is cider vinegar the same as apple cider vinegar?

    Jennifer June 10, 2016 10:41 am
  • Yes, they are the exact same thing.

    Flavorite June 10, 2016 10:49 am
  • These are the best tasting pickles ever thanks for the recipe

    JoAnn Newman May 8, 2017 5:22 pm
  • These are excellent! Pickles are crisp with great flavor. Husband said they are better than Claussen! Lol

    Debbie June 22, 2018 7:18 pm
  • Love these!

    Sharon K September 8, 2018 7:16 pm
  • I need some clarification on the instant minced onion. Do you mean the dry minced onion spice? Or the onion soup and dip mix that you can dissolve in liquid to make a broth?

    Whitney August 6, 2019 11:18 am
  • It is the package labeled “Minced Onion” that you find in the spice aisle.
    When this recipe was originally written, there were packages that said “instant” on them. You could just pour some into water, wait a bit, and you would have minced onions without the hassle, or tears.

    Flavorite August 6, 2019 11:33 am

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