You don’t have to cook anything to make these pickles; not one single thing. Claussen used to sell them, but not any more. If the jar is a gallon and filled with cucumbers, a gallon of water won’t fit. These are fantastic! Or any other pickles that are kept refrigerated. However you gave a vague statement in regards to the pickling spice. I don’t expect miracles, and I will try your recipe again when my pickling size cucumber plants begin to produce. As for apple cider vinegar, that’s exactly what I call for in the recipe. You’re fine, Nadine! Read all the comments and am still a little confused. It’s what helps create that distinctive taste. I am a direct copy of your husband, as I too drink pickle juice. Your recipe makes a 2.4% salt solution, before adding the vinegar. Can I substitute minced garlic or just omit all together. Hi Veronica- These definitely need to be refrigerated! The mushy, though, that’s sad! I cut them into spears and were they crunchy!!! thanks for your reply. Dam these are good and super easy to make Click to share on Twitter (Opens in new window), Click to share on Facebook (Opens in new window), Click to share on Pinterest (Opens in new window), Click to share on Reddit (Opens in new window), Click to email this to a friend (Opens in new window). Do not use McCormick pickling spice. I looked all over our small town and couldn’t find any. Thanks! Thank you for your time, Otherwise you may get furry bits. And thanks Rebecca for your pickling spice recipe. can I make these in plastic, like tupperware? Love it! In our house, they rarely last that long because, as the saying  goes, “A pickle a day keeps sad times away.”. Did he want hot peppers or sweet peppers? Thank you. And thank you so much for taking the time to rate the recipe and let me know you loved it! No problemo, Susan! I was really worried with the low amount of vinegar….MOST pickle recipes I’ve used have called for closer to 50/50 water to vinegar. It’s variously known as cider vinegar, apple cider vinegar, apple vinegar…, I tried this recipe and i completely loved it!!!!!!!!!!!!!!!!!!!!!!!!! If there is “fuzz” attached to any of the cucumbers, remove the ones affected and be sure the others are still fully submerged. You did fine, Jessica! ... 5.0 out of 5 stars Claussen in the best pickle around! This is definitely the recipe I’ve been searching for all these years. I used considerably less cukes than suggested. . Hi, I am excited to make this recipe! As I am on a well, I know fully that my water is safe and chlorine free, so I tend to leave that instruction out. Hi Julia! Have you ever sliced them into hamburger like slices? Ditto on pickles here in Maine. Are they spoiled? This is stronger, than the 2% solution I’ve seen recommended, in most other recipes. I have gotten ammo on and off just to replenish my stock. What temperature do you keep your house? If you try it, please let me know how it works out for you! We love them! What do you think? I’m on a 1/4 of sodium per day ration. If my family had any immune-compromisation going on, I would be infinitely more cautious. Thank you for sharing this recipe. lf you love dill pickles, you may also like pickled green tomatoes. I would like to srore my for a year. I’ve never used alum in fermented pickles. Inside the Claussen Pickle factory in Woodstock. Lol I’ll try it! That also means they can’t be stored on a shelf in the basement or in the pantry, they must live in the refrigerator. Thanks for the recipe, this is exactly what I’ve been looking for. It was ordered in May. Thanks! If you’re looking for an excellent canning pickle, I’d recommend this one from my archives: https://www.foodiewithfamily.com/2008/07/23/pickle-me-this/. I do have a question for you, have you ever used this recipe and then processed in a low temperature hot water bath to have a shelf stable pickle? Haven’t seen any for sale in 6 weeks. Have you ever heard of anyone getting botulism from pickles? To deal with frequent blisters a famous baseball pitcher was said to often soak his fingers in pickle brine, although the effectiveness of this was questioned by teammates and coaches, as well as currently by the CLAUSSEN team. . I just opened them to check on them and transfer to the refrigerator and every single one of them is covered in hairy mold. I made batch of these on Sunday. Hi Scott- You can substitute an equal amount of distilled white vinegar for the cider vinegar, certainly! Enjoy your pickle bounty! Sorry, but true! I put them in the fridge right away, but are they safe? Why preferably RAW cider vinegar in your recipe? fresh dill heads ~or~ 4 tablespoons dried dill seed. Any heat processing will destroy these pickles. Out of cider vinegar-Is it okay to use regular vinegar? I bought seed that the package said was English Cucumber (the picture showed long narrow cucumbers) which is what I wanted. You can put it on more tightly in the refrigerator. Can you tell me how much of each ingredient I should use? I wouldn’t ever leave on a cool, dark counter for storage, personally…. Since the mid-2000s, a mildew has been destroying cucumber crops. Does the brand of pickling spice matter? Thanks for sharing. Hi Deb- Ooof. I have to differ with you on your statement that they wont be crunchy hnoisy crunchy when bitten) though. Thank you, Bob! Maybe there was some confusion over the terminology, but it’s the same thing. They’re kind of addictive, aren’t they? But can I process it for a longer shelf life? Try adding a small piece of stick cinnamon and a few grains of fennel to your brine. Not even close or any good. VERY VERY excited to find this recipe !!!!!!!!!! As long as you follow the 4.6 or lower PH rule, they will be safe, Do you know if this recipe will work with something like green beans? After 2 to 3 days, the pickles developed a nice crisp, fresh deli flavor. (that they found the Wuhan Flu in the US much earlier than previously suspected could be a derail to my own comment..). I live in South Florida and from my knowledge the general consensus is that Gatorade was started at the university of Miami when the football coaches got the leftover pickle juice from the commissary.? I bought the mccormick pickling spice andk i dont want to over do it. You MUST weigh the salt & water, to arrive at the right percentage solution. They’re exclusively a refrigerator pickle. I haven’t tried either in here so please let me know what you go with and how it works out for you! The only time you need to worry is if it smells unpleasant or has mold on the pickles. Oh my, they are fabulous! One thing, though, is that I pick all the cloves and cinnamon bark out of the pickling spice. a 2.5% solution with Diamond Crystal It sounds like something went wrong with your batch, LeaAnn. One in about every fifteen batches goes funky for me. Be careful with store bought pickling spices. I have no idea where to get pickling cucumbers years round and I don’t know anyone who has them. Hi Shirley- I’d say reduce every ingredient by the same proportion. The recipe is accurate as written, and many people have been quite pleased with the results, so I think that may be the issue. And if you disagree with the amount of salt, perhaps post your own recipe. Absolutely horrible. I made one large batch of those things, and about have to stand shotgun on the fridge when people come by! I thought I had seen a post on pickles being mushy…, “jamie says July 25, 2012 at 3:25 pm So, I made these and the taste is divine but they are incredibly mushy. Ps, Kosher Pickles (Like Kosher salt) is a style of pickle and not necessarily “Kosher” or approved by the rabbi’s for consumption. Only addition to this recipe is how to sterilize the jars. Looks like it is carbonated. If they were spicy like cayenne, there must have been some crushed red pepper flake in the Ball pickling spices. Within 30 seconds the cramps were subsiding and I could actually make my foot go flat on the floor! Morton’s salt has a finer grind, so 2/3 cup weighs more than the same volume of Diamond Crystal, and yields a stronger brine. I made a 1-qt batch. Once you hit that, you can transfer to the refrigerator for the remaining waiting days if it is especially hot in your house or if you have a lot of wild yeast/accelerated activity going. I don’t have a large enough container to put these into all at once, which I think is what you are saying. Can’t you also use the left over Claussen pickle juice and soak new cucumbers in them? Canned pickles for years. Last year I made just plain lacto fermented cukes, which some of the grandchildren devoured by the jarful. I have not personally tried it, so I can’t speak to it from experience. Can’t wait until Monday!!!!!!! I think if one were to play with the spices instead of mixed pickling spice, one could get even closer to claussen. Cloudy is normal. ... or entree with the crunch of a Claussen pickle or enjoy it as a guilt-free snack at only 5 calories per serving. They are easy to find during the summer, but not in March!!! Did it take the same amount of time on the counter? I think you must secretly be the best friend I haven’t met yet! I am assuming that that will change as they bathe in the mixture. I knew there was no way that much Brine would be required for a gallon jar packed with cumbers. Regards Christa, Hi Christa- I know people make pickles with all kinds of salt, but I haven’t personally tried making it with Himalayan pink salt. Depending on the type of mold, you can skim the top, remove anything in contact with the mold, and be okay. Made a gallon jug of them. Benzalkonium chloride isn’t good against covid (they say) but I have other bugs to fight too, especially on the road. LOL. I just can’t get over how easy, beautiful, and delicious these turned out! I found these to be incredibly good. Of course, it being a naturally fermented product, it’s still going to give off a little gas, but as long as you’re opening the jar regularly to fish out a pickle or two it should be able to release those gasses enough . If they were exposed to extreme heat I would not take a chance particularly with the other things you mentioned . I think we have 4-6 jars of Claussens in our fridge right now. (New word ). Awesome. I was so excited to make these pickles and am quite proud of my jars! So I tried the recipe. Amazing! Can I save the leftover brine? It goes back to the early 1960s when I was about 12 years old and worked at a Deli sweeping floors. I thought I was the only one who drank pickle juice. Hi Robin- I have not tried this with slicing cucumbers. I won’t give you a guarantee they are safe. Regarding the raw cider vinegar, do you suggest an unflavored version (not apple-flavored)? I was wondering why everyone was so confused by that direction until I realized that the sentence I thought I had deleted had actually been moved to the bottom of the recipe. ha! ) This recipe has not been tested as a canning recipe, so I’m afraid I have to say no . 6) Not measuring brine ingredients correctly. Not just me. Thank you for sharing the recipe and your experiences. I just put them in the fridge so I am anxious to see how crispy they have remained in a few days. And one with even more spices. I’d say that as long as your pickling spice is pretty standard (McCormick’s, Spice Islands, Frontier, etc…) you’ll be fine! I’d advise you try fitting it into some quart jars or a half gallon jar and see what fits. 7) Pouring hot brine in on the cucumbers instead of taking the time to properly chill the brine through. Hi Jen- This recipe is not suitable for canning, unfortunately, as it does not have a high enough acidity to the brine to be safe or shelf stable in a water bathed jar. lol. I used a whisk to blend until the salt was dissolved. Thank you so much for posting. I pickled regular old cucumbers, carrots, asparagus, green beans, onions, mushrooms, and cauliflower using this brine. I’m not making pickles yet ,just want to make juice, for leg cramps. Claussen (and these pickles) are fermented, lower acid pickles which means they are unsafe for canning. I made these using the smaller cucumbers in the bags at Walmart and Aldi. . Hey there, Joe! Hi Linda- I prefer glass for pickling because it doesn’t pick up or impart flavours to the pickles You can certainly leave them whole; I often do! My kids love them. Pickling cukes! This is a pretty dead-on copy-cat of Claussen style pickles, so if you like the salt level in those, you should like these pickles. This recipe is a keeper for me!!! I love the idea of stretching the pickle juice with Bragg’s! Leaves more time for the other veggies that time cant be shortened. I’d hate to go without. I used that and my pickles are WAY too salty. We love these things, too! I tried this recipe and my pickles fermented in a month after being in the fridge. Feel free to man handle them to cram them in the jar! . Hi Murray- That’s a decent solution but won’t give you QUITE the same pickle as doing it from scratch. I am trying to learn whether or not a jar of Claussen pickels- UNOPENED- which had set over night on the counter (unrefridgerated) might still be safe to eat??? Should I have used individual jars? Maybe I will try a small batch… Also, in order to save time, I buy my garlic chopped in glass jars. Thanks. I have been making pickles for about 5 years and still had not found the right recipe. I see the comments no matter where they land. People doing without. I love this recipe, I made it easily thanks to your detailed instructions. First and most importantly, the dill seed provides a deeper, stronger dill flavour than the frondy weed/leaves. I added crushed red pepper from the pizza parlor into a couple of jars. Day 1-2, all systems go. I’m afraid this recipe is not suitable for canning because of low acidity. I made these, yum! The level of acidity is sufficient for fermentation, but not enough to storage, which is why you transfer the pickles to the refrigerator. The brine in my jar turned cloudy. How much dill and garlic do you put in each jar? Can I cut them in pieces, or slices? As long as the top doesn’t grow fur or start sassing you like a teenager, cloudy is good in these quick-ferment pickles. Hi Katie- There’s no secret to it. So yes, even without any vinegar at all, lacto-fermented pickles are entirely safe and delicious! Again, was FANTASTIC!!! My teenage son now goes into the fridge just to get a pickle to eat. I know of a pickle plant that had to cut back. Nice to hear someone else does. If I use a gallon jar and use a gallon of water, won’t there be displacement caused by the cukes? I wouldn’t advise that. OK, so I decided to make a half batch, 2 quarts, one half gallon (2 quarts) of brine. They love them. Love it! Hello, I’m very excited about they pickles! For some reason, the flavour of those just kind of hops out at me. It’s not just me, it’s my whole family: mother, sisters, brothers, cousins, aunts, grandparents, kids, husband… I married a man who loves pickles so much he eats the pickles and then drinks the juice from the jar. Seems that a guy got his finger caught in the pickle slicer. I use the freshest picklers I can get from the CSA or farmers market. chopped fresh dill. Since the jar only holds a gallon then it can’t hold a gallon of brine while filled with pickles? Hi Carol- Cloudy brine is not a problem. Great photos by the way… In fact, if you *have* to can your pickles, you can use this recipe and process in a boiling water bath for 15 minutes. You can’t use it for canning because of the anti-caking agents but MORTON’S LITE SALT, half salt – half potassium salt substitute will allow you to a half teaspoon instead of a quarter teaspoon for seasoning your meals. Thank you!! I should have read the whole comment thread before making the recipe. Nice, Davey! I shook the jar a couple times a day. . These are going to develop flavour similar to a Claussen refrigerated pickle. You may not use the entire gallon of brine, but it’s best to have it on hand since you’ll need to top the brine off once or twice because of evaporation. That’s just a sign fermentation is going on, which should make them tasty. My second would have been my Moms homemade bread and butter pickles. Hi Geo- I have not tested this recipe without vinegar so I’m not sure. Chicago is synonymous with deep-dish pizza, Polish sausage and Italian beef but it's also known for its pickles. I’d use it to plunk other veggies in, but I don’t think I’d actually re-go for the pickles! I love you! Thanks so much for letting me know you love it and for taking the time to rate the recipe, Cindy! Hi Amanda! can I use regular cucumbers instead of pickling cuks? But I think this is a valid question because if they turn out well, I plan to make a gallon jar full. Lacey. Hi CBard, without being in your kitchen, it’s hard to know what went wrong for you. Well, I guess this boils down to an agree to disagree moment. I’m wondering if the appropriate amount of ingredients made it into each jar in order for it to work. There are bubbles at the top and they give a little fizz sound, are they OK to eat? I want them crispy and not cooked. I’m not sure exactly what you mean. Should I reopen the jars when I get to where I’m going if we haven’t reached the correct flavor? These came out so great! I’m dreaming of garden cucumbers so that I don’t have to buy them next time. The Straw Boss was very unhappy. Easy to make, simple recipe that results in wonderful claussen tasting pickles!! From my understanding they will keep for like 5 or 6 months in the fridge but mine won’t last tht long because we ate them! And pickling spices are a combination of whole seed spices and crushed whole spices. Please note that the recipe instructs that there is a range of time for these to become pickled; 2-4 days. I LOVE this recipe!! Hi Jessica! Company profile page for Claussen Pickle Co including stock price, company news, press releases, executives, board members, and contact information It only recently resurfaced. I’ve made a number of jars of lacto-fermented pickles using different recipes and have NEVER had a jar go moldy in three days. If you could help me out I would be ever so grateful! I have bought and fed my family Claussen pickles forever, just recently I started to notice that the quality has gone down something awful. table salt weighs 10 oz. I’m a recent convert to the giant CA-style burritos made with french fries, especially if the protein is NC-style pulled pork, extra smoky, topped with a not-NC-traditional ketchup-based BBQ sauce. No worries, Jessica! I screwed on the lid lightly so air could escape while fermenting. Should you crush the garlic cloves or put them in whole? I just made these tonight. After much asking around in the store, it seems they no longer carry Claussen pickles. They do get a little carbonated if they’re fermented quite well. I sit only after opening a jar that they need to be in there or do I need to find a way to fit 20 jars in the fridge now as its been 5-6 days since we made these. The replacement part, I was warned, was taking longer than the usual three days to get in and that it would take 10 days or so. Hi Kellie… The cloudy is not necessarily a bad thing. I’m afraid that the combination of not checking on your pickles and putting them in direct sunlight doomed your pickles from the start. Etc. 1) Using cucumbers not specifically labeled as pickling cucumbers. Going to try this recipe with kohlrabi!!!! So, I made these and the taste is divine but they are incredibly mushy. Hey Andy, Every one nothing but mold. They “say” that’s what happened to hamburger. I prefer them to cukes, and because the vinegar converts the flatulence causing Inulin into Fructose. People do kind of keep dipping back into the jar to grab more, don’t they? The flavor is all apple cider vinegar. I’ve had another person who encountered over-salty pickles in one batch who used canning/pickling salt and then made another batch with Morton’s kosher salt that turned out perfectly. Hi Dana- The extra brine is there because as the liquid evaporates in your pickle jars, you may want to top it off . Or is that only if you were canning the pickles? And I used way more garlic. The only recipe I will ever use and it is super easy. You’re very welcome, Tom! Every year I try my hand a making pickles and every year I get that cloudy area at the bottom of the jar and I toss them out because I don’t know how to tell if they are still good or if I am growing some bacteria that will land my family in the hospital. and how much dill and garlic would I put into each jar? If so, should I drain the leftover brine and add the spices into my jar? It won’t ruin anything if you did use it though. I also used ground coriander instead of seed. The Cucumbers will be soggy if you do. CLAUSSEN. chopped fresh dill. Checked my pickles after 2 1/2 days and had a filmy foam and some bubbles in a few of the jars. It’s not a dumb question at all, but those enormous flowering bits are exactly what you want to put in there… Those are the seed heads and that is what packs the dill pickle punch! I made four batches of these pickles not on the same day and the last batch was cloudy are they okay, the last batch I reduced the salt by 1/2, Cloudy is okay! The beauty of food preservation at home is that every batch is just a wee bit different. The pint and a half are also freezer safe. I’d love to hear what you think of these compared to your usual ones if you make them! I accidentally let my pickles sit out/ferment on the counter for 6 days. I did mix the kosher salt with the water until it dissolved before pouring over the pickles. Thank you for this recipe. We just decided to! You’d need twice the cucumbers specified in the recipe to use up all the brine. I followed the recipe to a T and mine turned out super salty, almost inedible. If you try it, please let me know how they turn out for you! I went ahead and made them and answered my own question. I’m sorry it took so long to respond, Debora. Unfortunately, this recipe is not suitable for canning as the acidity is far too low. And my husband will too. This recipe, while it preserves the cucumbers in a lacto-fermented pickle form, does not use heat-treatment or yield a shelf-stable product; much like Claussen’s refrigerated pickles. Hello. Then divide the ingredients accordingly. I was sick Jan and Feb with the 2nd worst flu I’ve had, ever. I must be missing something. We went though quite a few quarts of these in a really short time. If they were free, I’d give it a try with some of them! Because the 2/3 cup is correct when using Morton’s coarse kosher salt. Claussen Pickles are my absolute favorite and I always felt like I had to eat as many as possible whenever I visited home. You won’t regret it! Maybe Clausen had to shut down it’s pickling plant. I want to store them. I do not stir the bottom ingredients at all. I as concerned that would create a sweet pickle, which I […], […] cumin-heavy brine. I’d bet the brand / version of each ingredient (especially the raw cider vinegar & pickling spices) will affect the taste of your Claussen Knock-Offs, so, what brands / versions of the ingredients did you use? A brand, perhaps? No worries. Thanks so much for sharing your recipe! I’ve never tried that but I’d love to know what happens if you do! Hello, first time making pickles but have a ton of cucumbers from my garden. one again ijm completely satified…. Perhaps they just weren’t the best pickling cucumbers? 4) Not paying attention to the cucumbers while in the brine; waiting too long to refrigerate them. You can certainly divide it between pint jars but that’s going to be a lot of work for you! Hi Diane- You’re describing exactly what I mean by layering. I definitely want o make these, but I do not like cider vinegar at all, I want to use distilled white vinegar, I’m hoping it will still be the same measurement of vinegar to water. Thank you very much. Publix has been out of Claussen pickles for a while, and they are not able to tell me when they will be re-stocked. Just wondering why there is no alum in this recipe. I have two questions: 1 What is pickling spices? For a true FERMENTED half sour follow recipe as written but only add ACV AFTER 2 to 4 days on counter. Thank you for your informative recipe! Oh by the way, Clausen has cheaped out, and are now using plastic jars for thier large jars. , Can I boil brine and water bath jars of pickles to make them last all winter. If you’re not into canning, these refrigerator pickles are a godsend. You’re very welcome! My wife loves them ! WHOA! thanks. I have read elsewhere that the ratio of water to vinegar should be much more vinegar; basically 50:50 water and vinegar. Then, fix your lid onto your jar or container and chill the pickles. 7.5%, and 6 days on the kitchen counter (turned daily) produced a very good result. Are you supposed to have extra? I’ll choose them even instead of chocolate! Mine went cloudy day 3 but could be because I dug out the baggie and added a few more cukes on day 2. DIRECTIONS. And is this enough brine for 35-40 cucumbers? Never mind, I just found someone else’s previous post about salt. Have you tried it without the cider? Works great. Remember when you’re making fermented pickles that the cucumbers must be completely submerged beneath the brine. Cloudy pickle brine is totally normal! I want to thank you for this recipe and the tip to remove the cloves (I didn’t see any cinnamon in my McCormick’s mix). I made the pickles! The smell of the brine is already out of this world. What it DOES allow you to do, though, is have extra brine on hand for topping off the jar when there is inevitable evaporation. You are so right about staying away from canning, putting boiling mixture over the cucumbers etc. They smell nice and fermented, taste fine (says my husband), but is that OK? There are four different brands of pickles because that’s how many times it took for me to remember to read the damn labels in the store, before buying them. The fizz, in my experience, means a good pickle. But they are very tasty and crunchy. The only thing you DON’T want is mold! Plus, the seed has the more traditional pickle flavour/strength. If it gets hairy or starts talking back to you, then you have a problem. I suspect they might not hold up quite as well, but let me know if you decide to try it! Still can’t find them locally, but I did travel out of state for a “BLM protest” and found them in rural areas. They really are very crunchy! I wouldn’t advise swapping in red wine vinegar. Hi Trena- Unfortunately this recipe is not suitable for canning. I don’t have that many cucumbers. With that number, I can calculate the percentage, for you. My brine turned cloudy, all pickles are submerged, its day 4, now in the refrigerator. My husband wants me to use your recipe for pickled eggs well, here goes. This recipe seems really good! It was heaven. While the cloves are not unpleasant, they just ad a flavor that I do not associate with refrigerator dill pickles. But They stayed up in my cabinet for about a week and a half, before I put them in the refrigerator. They’re easier to find at farmers markets, though! Add onions; cook and stir … MELT butter in large saucepan on medium-high heat. How long do the keep in the fridge? If your counters are all sunny, you can store under the sink. 1 bay leaf, crumbled. I did however use distilled white vinegar (I am not a fan of ACV) as well as distilled water instead of tap just to be on the safe side (I live in Georgia). The seeds have a more traditional “pickle” flavour. Just bought a jar of pickles (store brand) this week, never noticed any issue. The pickle was good, but not the flavor I expected. I only have regular cucumbers not pickling cucumbers . Of course, that’s my educated guess not actually having seen it, so please proceed according to your own comfort level. not the first time this has happened??? 2 teaspoons coriander seeds. I’m not sure where this went wrong for you. I would like to seal the jars instead if keeping in the fridge. If I make these pickles in a crock,after 4 days ,should I put them in the fridge? Easy to make. Awesome recipe, great flavor, and saves me $5Jar in grocery store! and thanks for making my day!!! I’m really glad you love it, Marilyn!!! Question: canto use red wine vinegar instead of apple cider vinegar? Thank you for sharing this recipe!! Checked my pickles after 2 1/2 days and had a filmy foam and some bubbles in a few of the jars. I actually followed the recipe, and those things are the pickles I have been wishing I could make. These Claussen pickles taste just like the commercial ones you find at the store, if not better. I get the blog thing but very few care, hence I’m the only comment . Hi there! You think a sugar water mix would do anything?? Hey there, Grover. I did use a bit less salt, but added the vinegar. Then we lid them and place in frig. , First of all, thanks for the recipe! I didn’t check the non-refrigerated kind at the store because we don’t eat those. I always make the dill that are put in a hot water bath to can. Either way, I’d say that you’d be fine! Wash, slice, stuff, stir, pour, sit, wait. l then boil the Clausen brine and let it cool. I've looked all over and cannot find them in any stores. never made pickles before – how should I cover tightly without screwing a lid on? I know a jar will last like 10 mins in this house. Claussen is advertised as having superior crunchiness to other brands. That begs the question of what we’re all going to call this thing when it’s all over. I was wondering if you could leave the pickles whole and it would turn out right? I put the pickles in a gallon jar but the brine didn’t cover all of them; I did put a heavy glass weight on them. I have a great Mustard Pickle recipe if you want. I also pickle green beans and end of the season green tomatoes with the same recipe. I simply had to try making some for […], […] Homemade Claussen Knock-Off Pickles | Foodie With Family. LOL! HAHAHA. We have shared them with friends and family and everyone raves about their crisp tasty flavor. These are the best pickles! My pickles aren’t crunchy and that drives me nuts!! ? This makes the exact amount of brine needed for a gallon of cukes. I’ve made these a few times, but it’s been awhile. My first question is this…the leftover brine tastes more salty than the brine with the cukes. Mine are always firm and crunchy every time, no matter if it’s 2 months or a year after I make them! I wish the manufacturers would stop killing perfectly good salt with it. A thought is to try the Trader Joe’s version. Thanks for the recipe! The ratio of water to vinegar is 16:1. You are right – these pickles are better than a ice cream on a hot day. Lacto fermentation generates its own acidity, but I’ll add some cider vinegar, for flavor, after I refrigerate the jars. Use a spoon to remove it. Thank you again for sharing! It got here yesterday. TIA. Cloud brine is pretty normal! This recipe is amazing! Additionally, the pickles would suffer texturally during processing. Are they supposed to look foggy after a few days? Also – does it have to be glass or could it be rubber maid container? P.S. Today, I did a gallon jar of diagonal sliced chips…. Pop ’em in the fridge. I truly appreciate it! Hi Melissa- You don’t need to worry because you’re not storing these on the shelf after the initial fermentation. And a little white fuzz around the top is not cause to throw the whole batch out. No vinegar is necessary because the fermentation process creates lactic acid.after 9 days of fermentation you store pickles and refrigerator. I can’t wait to try out your recipe! I am making these today. I’m using the green new stuff below. Excellent directions. Generic “wet-ones”, (or even name brand.) I’d love to know how it goes if you try them, though! Thanks so much, Jerry! These can be stored in the refrigerator for up to six months provided you keep them covered with brine. Thanks for taking the time to let me know my husband is right. “The Late Unpleasantness” was my first term, but it seems to fall short. Thank you. As long as they smell/taste like pickles you’re a-okay!! I’m so glad you love them!! Hi I made you Pickles today at 5 will be 3 days checked on them head fuzzy mold on top there in glass jars and the water inside is cloudy are these pickles ruin. But, really, pickles. Gave my husband one and he LOVED it! I’m so, so happy, Kathleen! You’re so welcome, Lisa! Leave them on th counter foruse bottled water. Shouldn’t you make a half gallon of brine to cover the pickles? . I’m new to canning and pickling but Claussen’s are my obsession! Cloudy brine is fine!!! Going to try this, but I have a question. CRUNCH. (I’m a pickle juice drinker, too, and as a kid, my favorite sandwich was peanut butter and pickles! I think after you’ve pickled cukes in it, it would be lovely for eggs. Not sure what happened. Hi there! Hi Brenda- Other recipes that call for a 50/50 ratio of water and vinegar are probably suitable for canning. You leave the container of pickles on the counter to ferment for 9 days. That was a whole lot of blather just to get to your recipe. I tried one yesterday, after three days of sitting, and it was awfully salty. On the plus side, the wait is only two to four days which is significantly less than the six week wait of the canned pickles. How can all these ingredients fit in a gallon jar when yo have a gallon of water and vinegar and 34 cucumbers? I used 2 of the extra large canning jars which are actually to large to use if you’re processing anything. CRUNCH! This is a serious situation and requires immediate attention. It’s just a side effect of the fermentation and shouldn’t hurt your pickles at all! Sometimes, they turn out good and crunchy and sometimes for no reason, they are mushy with an off taste. What is the correct portion to make the brine for 2 quarts and 4 pint jars. Will enjoy eating these this summer and hopefully make another batch at the end of the season. My question is though, are you supposed to have left over brine? I tried the pickles on day 2 of the bribing process and wowza were they salty! Happily. Do I have throw pickles away because of cloudy brine? No mincing/chopping of the garlic was needed. You’re correct. Hard water minerals can make your brine cloudy. They are, of course, delicious with any type of Japanese meal, sushi, tempura and even Japanese curry. Hi Molly! Thank you so much for taking the time to rate the recipe and let me know the fun variations on the theme you made. Im so excited to try this. HI there, John! Consequently, they actually get most of theirs from China, which locked down, causing the run on TP there. That jar just tasted bad. … Can you add to the crock over a period of days, like some other fermented pickle recipes I’ve seen? So I know this is an older post, but I stumbled across this recipe and had to try it. The cloudy brine kinda puts me off, but there was no slime or mold, and the pickles taste good. One is fine grind one is course grind. Anti-caking ingredients in salt will make the brine cloudy. They taste a little different but all delicious. Hey Jeffrey- I’d say they’d be good for about 1.5 months… they may last longer, but might suffer a little texturally after that! I had just read an article on botulism so I ended up throwing those away. Hi Michael- It sounds like those may have gotten a little bad mold in them unfortunately. I paid about 45.00 more than I would have before the run on ammo. I cut both ends, actually. I’m so glad you guys love them! Pickle Back: Chase a shot of whisky with brine, which may neutralize some of the alcohol burn going down. I only have enough cucs for 2 quarts. Thankfully, the brine portion of the recipe makes quite a lot more than one cup. I’ve tried other recipies and they never had you do a natural ferment/pickling and these are so much better! Rebecca: I make them all the time. CB. Once the pandemic started, things got weird. Morton Kosher salt weighs: 8 oz. Bobbi and Tam seem to be going with various “The year without a…” catch phrases. It sounds like a good time to stick them in the refrigerator! I drink pickle juice when I have a belly ache. Using bottled water (theoretically, anyway) eliminates a variable there. We all had our own jar of juice in fridge, perfectly refreshing cold summer drink. Thank you. Hey Lindsey! Thanks so much for taking the time to rate the recipe and let me know you love it, Tony! My husband and I both hated them, and they went in the trash. The TP thing started in Australia. I’m so excited to try these, thank you so much!!! Hi Lindsey- Claussen uses vinegar, and this recipe is designed specifically to be made with vinegar. Comment and question. If your brine is cloudy, it’s a-okay! Only 18 left in stock - order soon. Kudos!! What type of cucumbers do you use to make these pickles? Hey Denise- Hi Alyson… I think you’re fine! I have 2 gallons brewing now. Thanks for visiting!I’ve been raving about the pickle recipe that I got from Foodie With Family. I Made these and the look great! Thanks so much for taking the time to rate the recipe and let me know you love it, Linda! It really is impossible to tell what went wrong having not been in the kitchen with you, but there have been so many happy people who have checked in after making these to share their results, so I would encourage you to try again but on a smaller scale! I made a small batch of test pickles using this recipe last week and they came out wonderfully. I make half the liquid+spices recipe in one jar, then layer 9 large cukes (trimmed& quartered), garlic, and dill seeds intotwo other jars. Dill weed will float about in it which is visually and texturally displeasing. Hi there, Amy- You do this because the warmer temp of the room vs. refrigerator encourages the kickstart of fermentation that makes these have that particular sour taste! Kosher Dill. Theme provided by Robb Allen. I noticed looking at the recipe that you use a gallon of water and a cup of vinegar. My Brother makes these puts them directly into the fridge, and they turn out just fine. Hint for holding pickles under brine. that the cucumbers feel limp at this point. All pickles were properly submerged and all went bad. Hello! I use Morton’s coarse kosher salt, specifically. Besides, as I said, there is the crunch factor. It sounds a little like a fermented giardiniera! PS: I love Claussen’s. Apple cider vinegar? Don’t know how else to describe the taste. Definitely dill, but probably more specifically Kosher dill . When you think they’re as good as claussen you’ll find them even better the next day. I made these, and on the morning of the fourth day I woke up to foggy brine. Drop some random chopped veggies in there for a quick chow-chow or just some nice pickled veggies for salad! You betcha! Is that normal? They are good but I love these garlic Dill better. Saint Tigerlily- Holla! Will recommend to everyone!!! , Hi there, Amber! That is actually awesome knowledge because I get horrible foot cramps all the time! I used to get ground pork for $0.99/lb until the lockdown. No foam or fuzzies on top now. I used distilled water instead of tap water & sterilized everything first. I just made these and have 1/2 the brine left ? I have them in jars in the frige, just a little confused why 4 batches tuned out perfect and one does not, is the amount of salt a key in the process? There are many different sorts of pickles, but this is a classic sour or fermented pickle that requires salt as part of the preservative/texturing process. I must have picked up the same vibe. Fortunately on day 4 I tasted again and a lot better. Let me start by saying I have never canned anything, I have never even had a garden! These are gross and nothing like Claussen. I can’t wait to eat them !!! All jars taste the same. Can I make pickles without it? They’re simply not acidic enough to can safely, and that is in addition to the fact that you’d ruin that perfectly crisp texture by introducing heat to the party. Do you think this will make much of a huge difference? He’ll “dispose” of it for you. a 4% solution with Morton’s. Will they still turn out okay? That is plenty of brine for a gallon or two of pickles, and those gallon jars (or quart or half gallon, what have you) will fit as many cucumbers as you can cram in there. It’d also help with crunchiness. I’ve got about half a gallon of brine leftover – can I refrigerate it and use it when I have more cucumbers? I made these pickles and let them sit for 4 days. You may want to let them age a bit in the fridge to mellow! Hi Pam- Thanks so much! Thanks in advance! They are simply put into jars. If I have to weigh the cucumber down in the brine with a mug, how to I lightly cover them with cheesecloth and a lid? I am so glad you like it! If you decide to give it another go, it sounds like fermentation happens at light speed in your home, so you’d want to pull it off of the counter earlier and stash it in the fridge. Thanks for taking the time to rate the recipe and let me know you love it. The leaving them out for 3 days resulted in Botulism in 25 Jars. . For some reason I thought they were supposed to sit out for that length of time. I like them a lot and think they are cheaper than Claussen and you are not supporting corporate America (Gen Foods). Bangin cold, crunchy, garlicky, dill pickles! I’d advise starting a new batch every third day . Thanks for your recipe. I added to the jar: 1/2 tbsp. I’ve an abundance of “slicing cucumbers will they work ?r. Hi Wanda- If you’re using Morton’s Kosher Salt (not Diamond) the volume should be close enough to pickling salt to substitute it in equal amounts. Dont bother doing it twice, flavor will beweak if not all gone. That’s another way to convert the Inulin into Fructose. My only thing is…if they only last 6 months in the fridge, what will we do for the rest of the winter till we can make more???!!! I’ve been calling it “Twenty-twenty and Bored to Death”, >I’ve been calling it “Twenty-twenty and Bored to Death”. Hi CA- I get what you mean 100%. They are currently in a cool (not cold) room in my basement. The benchmarks you’ll be watching for will be both visual and smell/taste. Not all all to our liking. The yellow makes me wonder if there’s some kind of weird cucumber blight going on for you. I am impressed that they are not too salty, as some dills are. Now I have about 3/4 of a gallon of brine left over. Help. I already have the cucumbers in quart jars. You can certainly put them into smaller containers, just divide the ingredients between them. In 3 days, refrigerate. And honestly, neither is thick as long as it isn’t furry. Rebecca, In the interest of canning these pickles for long time storage without loseing the crunch,, do you suppose that “pickle crisp” could be used without fouling the recipe? I have a jar that got cloudy? Is this ok? Had the same problem with my favorite soft drink. I followed your directions as to stuffing the jar with cukes, garlic, and dill; then followed your direction to stir remaining ingredients together and pour over the cucumbers. This was as easy as can be and we are planning to make many more jars to share with friends and family. Made a new brine with a tbsp of kosher salt and put the jars in the fridge. Can anyone help me with correct proportion for this small amount i want to try it. I put several whole pepper corns and dill seed in each jar. See more ideas about Pickles, Pickling recipes, Cooking recipes. Kind of dumb question here, but when I layer the dill, garlic and cucumbers, does it matter what is on the bottom and top? Water bath sweet pickles are too mushy. Should regular apple cider vinegar be used or the raw kind like, Bragg’s? They’re so good and we eat so many, it’s a good thing they’re dirt cheap to make! Get on the homemade Claussen knock-off pickle train, my friends, there’s plenty of room for all of us and if you don’t know what to do with the leftover brine, just pass it to my husband. I have never bought Claussen pickles! The baby cuke plant was given to me by a gardening buddy, and I’m determined to do something with the cucumbers. It won’t all fit in there at once, but much of it will. I’ve never had this happen. That last bit is hard. Why the need for vinegar? I’m glad you love it! So I added about 1/4 cup of ACV and a 1/2 Tablespoon of Dill Seed and left them for another day. Thanks for letting me know! I’d appreciate your help! One with added chiles and mustard seeds. I’m not sure how cutting it in half still yielded 4 quarts, though! Pour some of brine into a sealed plastic baggie (2 cups or so), and set/push that on top of your pickles in the jar. I made a larger jar and they didn’t turn out as well. 1 teaspoon crushed red pepper flakes. I used distilled water, Bragg’s apple cider vinegar. It’s the acidity that really cinches it, unfortunately, and that’s one of the hallmarks of the flavours of this pickle. Just made refrigerator dill pickles last night Thank you! Fix your lid onto your jar or container and chill. I’ve been making refrigerator pickles with equal parts vinegar and water. Then, I put the upright jars back on the counter and cover again. Great questions. It’s a natural by-product of fermentation and that’s what creates flavour! Yup, another fun fact! Thanks for a good thing. Hi Grant- Would you believe they actually sell freeze-pops of dill pickle brine now?? Since the weight of 2/3 cup of salt and the strength of the brine will vary with the size and density of the salt crystals used, the only way to get consistency of results is to weigh the ingredients. Thank you so much for taking the time to rate the recipe and let me know you love it, Toni! It is the salt that inhibits mold while the lactic acid develops. I’m sure they’re correct. Hi Angela- I’ve mentioned the whys and wherefores in comments above, but this is not a recipe that is suitable for canning. /* Filed Under: Copycat […], […] Homemade Claussen Knock-Off Pickles | Foodie With FamilyJul 22, 2011 … Claussens were long the benchmark for which I aimed in pickle making. Thanks so much! I can explain the usual instruction to use bottled water. And would they have to be in a fridge or could they go on the pantry shelf if the room is cool? Hi Sue- I think they should be alright, but it’s hard to say because that is different than the mistakes I have made while making them. You can absolutely switch them to quart containers. I often have more than one batch going simultaneously (one in the fridge, one fermenting on the counter, etc…). I have a mix that I like, but it is for pickled peppers, so I’m wondering what I might be leaving out that would be good with pickles. The colder temperature will retard fermentation, but it will still happen over a longer period of time. Cucumbers are soaked in a saltwater brine which allows for the development of lactic acid. America could be facing a pickle shortage. Too vinegary? Hi Francine- Absolutely, so long as they are pickling cucumbers. I didn’t like the taste. Such a waste of work, growing,harvesting, picking, waste of refrigerator space, etc. No worries. It’s clear, no foam or fur and it seems like such a waste…? I’m sorry excited to try this recipe- thank you! 11. Good luck(: Great Idea. . The less likely issue (but still a possibility) is that it was just that batch of cucumbers. I’m used to canning pickles in a boiling water bath, but this is much easier. I also love Claussen pickles and usually cannot make it home from the store with a whole jar. Thank you so much for such a great rating and I’m so glad you love it! I really do! That’ll be so flippin’ good!!!! I am confused about the very last part too! The thing to understand is that most of them start to make a lot of sense if you look at them hard enough. Very good & easy to make. I tried your recipe and although the delicious flavor was still in the brine, every pickle was absolutely mushy and completely unedible. Hi Betty- Could you use this for pickled eggs? Also it’s vital that the pickles stay under the brine & don’t float up. 2/3 cup of salt in a gallon of water makes: These pickles are incredible. I would not be inclined to do that. I have trellises of cuke vines that look like kudzu. I’d reduce the quantity by 3/4 and try a quart with those thin-skinned ones. I was told by the store that there was an aluminum shortage impacting soft drinks, but even the (plastic) bottled stuff is becoming scarce locally. Cut off blossom ends and put cucumbers in ice water overnight in refrigerator. Why do you make a big deal that your recipe will rival claussen pickles then reveal this is impossible due to a different process with canning pickles. After the pickles are cured & ready to eat you can cut the thin slices as needed. Left it in for four days, until they were not greeny cukey colored but pickley colored, then refrigerated in brine in Ball jars. Good to know someone other than my family drinks the juice! . Works wonderfully. Do you know, what 2/3 cup of Morton’s weighs? Because everyone fills jars differently and because the cucumbers are all different sizes, I recommend making a larger amount of brine than is necessary. To put it another way, these refrigerator pickles are not suitable for canning. Woohoo, Hanna! I only ask because of limited space in my refrigerator so not sure I could have an entire gallon if pickles in there. I make them and the brine. We have so many pickle cukes in garden, I’ve been trying different recipes for a couple weeks. 2. Me thinks that those two do not belong in dill pickles. Thank you for the excellent rating! This also happens to be the perfect dill pickle recipe for beginning pickle makers. I tasted one this morning and it seemed to be fine. But, really, pickles. All wasted. I cut the recipe in half because I didn’t have enough cukes for a full gallon. The cucumbers came fresh to me from a farm, so they weren’t the problem. 50 gm of salt, for a 5% solution, If you’d prefer just to make a quart or two, you can certainly divide the spice amounts and amounts for the brine recipe by half or reduce by 3/4. Is this what you want? . So, I don’t have pickling cucumbers but I have some straight eights that are smaller. I’ve been looking for a good refrigerator dill pickle recipe and had high hopes for these. Or where would I find just cider vinegar? The spice Alum works as well, but I prefer to pick a few grape leaves. Hi, I was just wondering if this recipe could be used and the pickles could be made via water bath canning to make them last longer? . I am confused. Should it be 1/3 cup of salt or 2/3 like the recipe says? I bought a whole mess of regular cucumbers thinking that it wouldn’t matter. They do not contain anywhere near the amount of acidity to create a pickle that is shelf stable. No worries there. Delicious! I made them Friday and just had my first pickle of the batch today. They’re meant to be a fresh/fermented pickle. Thanks for the love! I don’t have room in frig for my pickles can I can them to store in jars? Ready to make these! Allison- I am so sorry to tell you this, but you might need to buy a pickle fridge. They sure are!! So simple. I’m so making these! Wow, I have been searching all over for a crisp, claussen type pickle and you have provided the right recipe! It’s just calcium chloride so its very safe. This recipe NAILS IT! I very rarely leave comments but these pickles from this recipe turned out so good that it just is it’s amazing it blew my mind this is my go to recipe from here on out ! Thank you so much for sharing! When you use the “best practices” of the beforetimes, such as just-in-time delivery of materials needed for your work, when a supply disruption hits for a month because of the lockdown nobody can start up again without delays waiting for stuff. It’s also worth noting that Claussen pickles are not fermented, they’re pickled. It’s a fresh/fermented pickle which is meant to be kept in cold storage (in the refrigerator or a very cool dry-cellar). My kids love them. And the pickles turned out marvellously- the only problem was that I can’t keep them for long as they get eaten! Tom. Question? Ball Pickle Crisp is great for keeping pickles crisp. But I love to share all of my canning projects with family and friends! Now I feel like I’ll ya e way too much dill to brine ratio! My latest find were the Safeway brand pickles, man… Reserve the extra brine to top off your jar if the levels drop! I’m a little more concerned about the ground coriander as it is much more potent in the same measurement than the seeds would be. My husband also drinks pickle juice! If so, what’s the solution for keeping them submerged? I am trying to find a clearer brine. The pickles need to sit at room temp for a couple of days to kick-start the fermentation process. Hi Debbi- I assume it is to be included as part of the brine. Such a wonderful memory, Thank you so much! The rest I leave to freeze over winter. I tried this recipe, my family loves them. This is so cool!!! Look at the Claussen ingredients it says distilled vinegar. Here’s where we get into the best part of this pickle recipe (aside from the crunch and flavor). Will that ruin everything? It really is hard to know! I notice that many have a ration of about .25 cup salt, 1 cup vinegar, 3 cups water. I still recommend making the full gallon because you don’t know how much will fit (much depends on how tightly packed your cucumbers are) and you’ll probably want to top off the liquid over the next couple of days as it evaporates. Actually Michael, Claussen does not can their pickles, which is why they are in jars in the refrigerated section of the grocery stores. In other words, it would have yielded an inedibly salty result again. Every year I use your recipe. I have used a 2% salt to cabbage ratio, for sauerkraut, a dry salting process, very successfully, so I wonder…. When fresh dill is in season, many grocery stores carry the big whole plant in buckets of water. People in the UK aren’t particularly fond of a good sour pickle so I have had to be proactive. I don’t think it will be bad at all, just different! Add onions; cook and stir … Dill pickles at their crunchiest, saltiest best! You can certainly use whole cucumbers in here if they’re petite! 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