Monday, July 25, 2011

Best Dill Pickles EVER! (Just like Clausen) (Easy - no canning!)

Pin It


My daughters LOVE dill pickles and I LOVE to grow cucumbers!  But, sometimes homemade dill pickles turn out kind of soggy and  my girls want them to taste just like they get in the store.  My handy-dandy computer helped me find a recipe that was supposed to taste JUST LIKE Clausen (refrigerator) pickles!  Those are the best anyway, right?  My older daughter (the skeptic, who doesn't "do" all my Susie Homemaker stuff) (wrong!) wanted to try this recipe so I bought some fresh dill, fresh garlic cloves, and we picked the cucumbers from my garden!  You don't "can" this recipe.  Just fill a jar (we used an old pickle jar) with the ingredients, let it sit on the counter for 3 days, and then refrigerate.  They are supposed to keep for one year like that in the fridge, without canning!  (We let them sit for the 3 days, then refrigerated them overnight and then opened the jar for the much anticipated first taste!)

Do they taste like Clausen?  YOU BET YOUR PRETTY PICKLE THEY DO!  We were all SO excited.  You would have thought we struck gold!  I guess we struck GREEN! 

These are SO EASY!  Even if you aren't a canner, try these!  They are so good!

We made spears but I just bought one of those little cutters that makes waffle fries so we can make fancy thick slices. These are definitely better made AT HOME MY WAY!



Best Dill Pickles EVER (Just like Clausen)
(Easy - No Canning!)

Ingredients:

  • 1 gallon cucumbers (do not use the store bought regular cukes with the wax on them - use pickling cucumbers)

  • 1/3 cup dried minced onion (you get in the spice isle) 

  • 6 garlic cloves, peeled, and chopped small

  • 1/2 tablespoon mustard seeds

  • 6 heads fresh dill

  • 1 1/2 quarts water

  • 2 cups apple cider vinegar

  • 1/2 cup canning salt  (do NOT use regular salt - use CANNING SALT)
Directions:

Wash and slice cucumbers lengthwise into spears.  Add the dill in the jars first, then put in the sliced cucumbers. (Some of our dill heads were large and we counted them as two.)


Boil liquids and all seasonings to dissolve the salt then cool. Pour over pickles, COVER WITH LID TO THE JAR (sorry.. didn't have this part in the original post), and let sit on counter for three days turning them occasionally (we just put a towel over the lid - so as not to leak - and turned the jar upside down and did easy shakes, and returned to upright).  After 3 days on the counter, refrigerate overnight.  Now try one!  Crunch!  YUM!


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.

This recipe has been shared at:
 

Pin It Print this post

195 comments:

  1. Thank you so much for your post. My cucumbers are just now starting to come in, and can't wait to try these pickles.

    ReplyDelete
  2. Thrilled to see your comment! Let me know how they work for you. I took some to work to share and my boss just loved them. Its fun to make something so easy that tastes so good!

    ReplyDelete
    Replies
    1. I have to say, I just finished my first "batch" of pickles and they tasted GREAT! Everyone who has tried them, LOVES them. Thanks for the recipe! Super easy too!

      Delete
    2. Wonderful! I had the same reaction when I offered them to my friends. Now I just need to get my hands on some cucumbers so I can make some myself this summer! So glad you tried them and liked them, and also that you sent me an update! Thanks again!

      Delete
  3. I will try too. Pickles without canning and with fresh dill? sounds good. thanks!

    ReplyDelete
  4. I'm in! I'll give this a try as soon as I get some cukes-thanks:@)

    ReplyDelete
    Replies
    1. Just made a batch of these myself. Got new blooms on the cucumbers and was going to make another batch in a week or so - but I suppose I could be persuaded to give them to my favorite sister in law!

      Delete
    2. Hmmmm.... I bet I know who this "Anonymous" poster is! :)) I would love a few cukes if you get some extras! Glad you made the pickles too! Did your man like them? I don't remember if he's a pickle eater or not?? Glad you tried the recipe and liked it!

      Delete
  5. after you pour in the brine , do you put a lid on the jar or leave it open while it ferments? Reads like your only putting the lid on to shake it. Thanks.

    ReplyDelete
  6. Sorry... yes, keep the lid on the whole time.

    ReplyDelete
  7. This is the identical recipe and instructions as per "Claussen Kosher Pickle Copycat" found all over the web!

    ReplyDelete
  8. You are probably right. I get lots of my recipes from the internet. But I tried it and I concur! These pickles are super easy and super delicious and taste remarkably like Claussen pickles! I'll definitely be making them again next summer. Sometimes recipes I find are suppose to be this or that but don't really pan out. These do! They're perfect.

    ReplyDelete
  9. I found these on pinterest and can't wait to make them. I love Clausen pickles and would love to know how to make my own. So glad to have found your blog and am now following you. when you have a chance check out my blog www.questfordelish.blogspot.com

    ReplyDelete
  10. Andrea: This is a perfect recipe to try your hand at making your own since they don't have to be canned. During the summer I grew cucumbers and I found the dill at the grocery store in the produce section. Talk about smelling wonderful! Let me know how you like them.

    ReplyDelete
  11. Gina: Have you tried growing your own dill in your garden? I'm thinking that might make these take even better!

    ReplyDelete
  12. I have not, but thanks for the reminder. Now is the time to be planting such a thing. Thanks!

    ReplyDelete
  13. I just put the lid on my jar! Can't wait for Monday!

    ReplyDelete
  14. Let me know how you like them! Yummm.. can't wait for cukes now from my garden!

    ReplyDelete
  15. Does this recipe make more then on jar of pickles? Just want to make sure i have enough pickle jars

    ReplyDelete
  16. I only made one big jar of pickles with this recipe. (One gallon sized jar). It made a ton but super delicious! Just like Claussen! Let me know how this works for you!

    ReplyDelete
  17. i came home from a 4-day vacation to TONS of cukes in my garden! just went to the store to get everything else. do you let the brine cool before pouring it in the jars, or pour it hot with a metal spoon?

    thanks!

    ReplyDelete
  18. I let the liquids cool before pouring in. Please let me know how you like these! I can't wait to make some myself this summer. DELICIOUS!

    ReplyDelete
  19. Hi, thanks so much for the recipe! I love pickles so can't wait to try this. I have one question though, would it still work if i put less vinegar than the amount specified? I often find store bought pickles a bit too sour so to be able to adjust the sourness would be wonderful.

    Thanks!!

    ReplyDelete
  20. Exactly what brand and kind of vinegar did you use? It says "cider vinegar" which doesn't strike me as very Claussen in flavor.

    ReplyDelete
  21. I just use generic cider vinegar. I made them just like the recipe says and they were perfect! I think its the amount of garlic and dill that really make them like a Claussen! Good luck and let me know if you try them!

    ReplyDelete
  22. We've been canning pickles for years and this is, by far, the best yet!! Everyone I make try them {everyone who steps foot in the house} loves them! Thanks!!

    ReplyDelete
  23. Thank you so much, Dana! I love hearing AFTER someone has tried a recipe that it was a success for their family as much as for mine!

    I agree, I have made lots of canned pickles and they are good but not this good LOL! I do have a canned sweet relish that is to die for... interested?

    I went out to my garden two nights ago and discovered that I had a reprieve in my battle with the squash bug... but the deer found my cucumber vines AND the squash... ugh! So, I'm hoping I get enough to make a batch. Thanks for posting!

    ReplyDelete
  24. Could you tell me how many pounds of cukes to buy? I don't know how to measure them by the gallon. I'm wondering where to buy mustard seeds, too. I have never noticed them in the spice isle - is that where they are supposed to be?

    I'm a huge Claussen pickle fan - can't wait to try this recipe!

    ReplyDelete
  25. Hmmmm... I checked google and one place said 5 pounds = approximately 1 gallon. But that would be just a guess..

    I would take a plastic gallon container (like a plastic icecream container) with you to the store and just fill it to have a good guess. If you need a few more, you could always run to the store and add a few to the jar of "juice" or if too many, you may have extras.

    Yes.. you buy mustard seeds in the spice isle. They will be "whole" or won't say "ground" but that's where you buy them. I bought my dill in the produce section of the grocery store (only available at our store in the summer and came in a big bunch like flowers). Smells yum!

    Let me know how this works for you!

    ReplyDelete
  26. Sounds like a great easy recipe. I started making my own refrigerator pickles last year. When I ran out last winter and couldn't get any more cucs I bought some Claussens and they sucked compared to homemade. Funny I always thought Claussens were the gold standard. Thanks for sharing the recipe

    ReplyDelete
  27. Hiya...any idea how much dill seed this would take? I can't get my hands on fresh dill right now but have a ton of fresh cucumbers.

    ReplyDelete
  28. I am definitely going to try this recipe soon. My DH won't eat any pickles but Clausen and they are expensive! Thanks for posting!

    ReplyDelete
  29. I am definitely going to try this recipe! My DH only likes Clausen pickles and they're expensive! Thanks for the post.

    ReplyDelete
  30. So my question (might be silly) is like clausens do these have to be and stay refridgerated?

    Thanks!

    ReplyDelete
  31. Yes. They sure do! Let me know if you make them and how you like.

    ReplyDelete
  32. Can't wait to make these! I'm constantly buying the Claussen's for my BF and they're expensive! I'm not a fan of pickles, but we've got tons of cukes popping up in the garden. Does this recipe work for whole pickles, too? That's the kind he likes.

    ReplyDelete
  33. I can't imagine why not... They might take a little longer to "pickle". Make sure they're fairly small cukes and give 'her a try. Let me know how you like thme.

    ReplyDelete
  34. Will do, thanks!

    ReplyDelete
  35. I don't have a big enough jar, will a plastic pitcher be ok, or should I break it up over a couple jars?

    ReplyDelete
  36. I don't see why a plastic pitcher wouldn't work. Just make sure that it seals tight. Let me know how they work for you! My sister-in-law made them and she just loved them.

    ReplyDelete
  37. I am making these right now with fresh dill and cukes straight from my garden! Two of my boys just LOVE pickles so I am very excited to see how these turn out. I cut mine into spears and slices for a little variety. Thanks for sharing this! (PS, found you via Pinterest!)

    ReplyDelete
  38. Thanks for posting, Whitney! Please let me know how your family likes these pickles! They are amazing though... I know they will love them!

    So exciting to know you found me on Pinterest. I really just keep my favorite recipes on here so that I don't have to dig through my cabinet ha-ha. Its always a PLUS to find someone else who likes my recipes.

    I'm going to try to post a little more on here. I LOVE blogging. I just got way busy for a while there...

    Wishing I had some cukes! We are having a heat wave here in Missouri and my cucumber plants are just pitiful (even though I water them).

    Thanks again for posting!

    ReplyDelete
  39. I made these and they came out delicious! They do taste like Claussen's. I'm already making my second batch.

    ReplyDelete
  40. GREAT! Thanks for posting!

    ReplyDelete
  41. I'm soooo excited to try this recipe! One question, where did you find a gallon jar??? Thanks!

    ReplyDelete
  42. Hello Amy! My kids go crazy over pickles so we save gallon jars from store bought pickles. But you might try Dollar General?

    Another poster mentioned using a plastic pitcher. I'm not sure if that would work but don't see why not as long as the seal is tight enough not to leak out all of that yummy garlic goodness into your fridge.

    Let me know if you try them! They're yummy!

    ReplyDelete
  43. I am so glad I found this recipe on Pinterest!!! We LOVE these pickles!!! We are on our third batch. We tried dill seed with the first ones(since we had everything but fresh dill in the house). They were good, but not nearly as good as with fresh dill. We use two half gallon jars in place of the gallon jar. Do you have any idea how long these will keep in the fridge? Although with the way they are going around here, that won't be a problem!!

    ReplyDelete
  44. Brenda: SO GLAD you liked these! I'm like you... I was astounded at how delicious they were! I think I read that they will keep up to a year in the fridge, but I tasted some that I still had in the winter and they just weren't crispy. Everything else was fine. They tasted great, just not that crisp pickle thing that you get when they're made. Now, if I only had some cukes! The heat wave and the racoons did my cucumbers in this year. Thanks for posting! I love hearing that someone else loved a recipe they found here.

    ReplyDelete
  45. Wow! These turned out as good as promised! I could not get my hands on fresh dill, but my store in Denver offered a tube of dill that claimed to be fresh (looked like consistency of minced garlic in similar containers). It was located next to the other fresh herbs. However, I had no idea how to convert the measurements so I just did about 4 healthy squirts to the jar as an experiment. I will definitely add more on the next batch since I think I just prefer more dill. I probably would have done that regardless. I'm a pickle freak and these were great and so easy. My husband even liked them, and he's not much of a pickle fan. My cucumbers are just starting to trickle in, but I see the potential of an overload very soon. None will go to waste again! Thanks so much!

    ReplyDelete
  46. Terrific! So glad you liked them. And thanks for posting!

    ReplyDelete
  47. Just finished the 3 day counter sit. I split the recipe into 4 quart-size mason jars (did my best to divvy up the ingredients). I brought one jar over to my mother's while I'm staying with her for a few days. I popped the jar in the fridge last night and she tried one with her lunch today.

    I'm not a pickle fan in the slightest, and I was pretty skeptical of making my own. She opened the jar and said it smelled just like Claussen's, ate one and right away said "Yummmmmm! Taste just like them!" She did say they were a bit too salty, though. Now that they've won over the guinea pig (AKA mom), I can't wait to get back home, with confidence to let my boyfriend try them ;) And I know there will be a ton more cukes waiting in the garden, too. Will just adjust the salt a bit when I make more! Thanks so much for sharing this recipe! I MAY just have to try one ;)

    ReplyDelete
  48. THAT IS A GREAT STORY! Thanks for sharing it with me! Doesn't it make you feel so great to have such great success with a recipe? Hey and Mom's are great guinea pigs!

    I'm so jealous about the cukes! We're having a terrible drought here in Missouri and I only got two cucumbers this year. So sad!

    Maybe I need to hit the farmer's market because my mouth is watering thinking about these pickles!

    So glad you enjoyed the recipe and had success with it! Thanks for posting!

    ReplyDelete
  49. Well, my mother convinced me to try a bite and....woah, they are waaaay too salty :/

    As I suspected, I am overwhelemed in cukes upon arriving home. I'm thinking about doing a batch with no salt at all. I don't understand where I went so wrong. Do I not have to boil the vinegar and water since I won't be adding salt?

    We are in Vermont and haven't had nearly the same drought problems. I started everything from seed to make up for our short growing season, but it was slow to take off. Now I can hardly keep up. Every year is different!

    ReplyDelete
  50. I don't know about the salt? I just made mine per the recipe. But, typically Claussen pickles ARE very salty. I'm not sure they would work without any salt at all as I'm pretty sure that salt is a factor in any pickling process. But they are stored in the fridge so you wouldn't be out anything to try a small batch.

    Sorry... I'm no help really. I'm just not sure how changing the recipe would affect the end result.

    Good luck though. Let me know if you try something that turns out a winner!

    ReplyDelete
  51. Annon and Gina,
    Has anyone tried cutting the salt. My wife and I are very salt conscience and was wondering if we could cut the salt in half. If anyone has tried, please post. we will be making our second batch next week. MAN, these are good, even if a little salty.

    ReplyDelete
  52. Papa John: I haven't tried cutting the salt in this recipe but since it is a refrigerated recipe and not canned, I don't see why you couldn't try it. Maybe try halfing the salt??? Let me know how it works if you try it!

    Thanks for posting. Glad you like them - even if they are a tad salty for you.

    (I'm pretty sensitive to salt myself and if I ever get my hand on some cucumbers, I think I'll try cutting the salt back as well.)

    ReplyDelete
  53. do you have to refrigerate these after the 3 days or can they stay in the jars in say the basement as long as they are sealed.

    they taste awesome by the way. I have had lots of comments. and people want the recipe.

    thanks for your post :)

    ReplyDelete
  54. These pickles have to remain refrigerated. They are not canned so they have to stay in the fridge.

    I tried mine after three days.

    Let me know how you like them!

    ReplyDelete
  55. I've now made 5 gallons of these pickles in a week (waiting for the water/vinegar to cool for the 6th). I've cut the salt to 1/4 cup for each batch after the first. They are JUST as good...if not better (in my opinion) since they're not as salty.

    ReplyDelete
  56. That is TERRIFIC to know! Thank you for the update. I will definitely make them with less salt.

    Thanks for posting!

    ReplyDelete
  57. I am in the middle of this recipe! So excited to find a good pickle. :)
    What if I used ground mustard seed instead of mustard seed? Have I wrecked them? Thanks!

    ReplyDelete
  58. Never say this but OMG is called for! Just sampled my 1st jar and they are sooo good. I used coarse kosher salt and it was just right in my opinion. I think they will be even better in a week or so- it's only day 6. Plan on taking some out to put in another jar for eating with a little of the juice and just adding to the big jar as I harvest more cukes. Can't wait until my niece from Canada gets here in 2 weeks as she loves "our pickles" in the States. She says they don't have these kind there??? Thanks for the great and simple recipe.

    ReplyDelete
  59. Ahhh!!! Thanks for the terrific post! I'm just THRILLED that you like them. I agree. I had the same Ah-ha moment when I tasted them. Simply amazing!

    Thanks for posting, Cheflynn!

    ReplyDelete
  60. Cheflynn: I did want to mention that I'm not sure just adding cukes to the jar of juice will do the trick??? I think there's something to the juice being hot when you add it over the cukes?? But its worth a try.. My daughter and I tried this with those Wickle Pickles (using the juice) and it didn't work.

    Let me know if you have success this way though.

    Have a terrific day! Happy pickle eating!

    ReplyDelete
  61. Do these have to be refrigerated even BEFORE being opened?

    ReplyDelete
  62. I would think you could try them after the three days, but they should be refrigerated since they aren't canned and sealed.

    Let me know how you like them!

    ReplyDelete
  63. Hi how about that sweet relish recipe??? would you kindly share it? Thank u

    ReplyDelete
  64. Kellie - I posted the Sweet Relish Recipe this morning for you. I just had breakfast (homemade biscuits with some homemade raspberry-beet jelly Mmmm, recipe coming soon), so I just can't bring myself to make a hotdog for a better picture, but I'll get one on here soon. This is really, really, REALLY, good sweet relish, and fairly easy as long as you are familiar with canning. Let me know if you have questions or need specifics on canning. Let me know if you like this recipe!

    ReplyDelete
  65. I just made these and my jars are out in the counter (day 2) and I just got nervous that since its the summer and very warm in my kitchen maybe there is a chance the jars could go bad ? I have never pickled anything so just nervous I could make someone sick? Thoughts?

    ReplyDelete
  66. I can't imagine that there would be anything in pickles that could "go bad" especially with the vinegar in there. You could call your Extension office (County) to ask maybe? Or find a cooler place in your house - closet?

    Anybody else have any thoughts on this?

    ReplyDelete
  67. I'm a total pickle conosseiur (they are my favorite food) and these are absolutely fabulous!! I'm already making a second batch. Thank you so much for sharing your easy, yummy recipe!

    ReplyDelete
  68. Amber: TERRIFIC! I'm thrilled you like them as much as we do.

    Thanks for posting!

    ReplyDelete
  69. To mommamayhave- The vinegar will kill bad bacteria etc. so no worries.

    About salt- salt will also help keep the bacteria in check and it helps to keep veggies crisp when in the brine drawing moisture out of the vegetable and into the brine (same is true when marinating meat). Pickling salt is most commonly used because of it's fine grain and it doesn't contain anti-caking agents that table salt (and some kosher salts) has to help it flow.
    Cutting the blossom end off of your cucumbers can help them stay crunchier too since they contain an enzyme that can make them soft.

    ReplyDelete
  70. Did u boil the garlic?

    ReplyDelete
  71. Yes. I boiled the garlic with the other seasonings. Let me know how they turn out for you!

    ReplyDelete
  72. WOW!
    I've been making my own pickles for a while now, fermented and refridgerator bread and butters, but this recipe is WAAAAAY easier :) I used 3.2 ounces of canning salt by weight instead of 1/2 cup since a 5% salt solution is what I use when I ferment them. I'm kinda partial to Nathan's Kosher Dills and I must say these are much better!! For all of the doubters out there, try this recipe you don't have anything to lose ... thanks for posting this one's a keeper for sure:D

    ReplyDelete
  73. It doesn't get much better than that, Dan! Thank you so much for the rave review. We also love this recipe at my house. Its just amazing how truly delicious and perfect they are with hardly any effort. Gotta love that too.

    Thanks again for commenting.

    ReplyDelete
  74. Wow is this a popular post! I was stunned by all the comments! I actually came to this b/c a facebook friend made these and linked to your page. I was like Hey that's Gina I know her! lol. I will have to try these as apparently they're all the rage! :)

    ReplyDelete
  75. I have been completely stunned by all the wonderful comments to this post. The sad thing is that with our midwest drought, I didn't EVEN GET TO MAKE ANY! (sigh!)... They are really, really good and so much like a Clausen pickle, you won't believe it! (Some people find them overly salty but since I'm accustomed to Clausens and they are also salty, that just zings it for me as a perfect replica. You made me completely SMILE this morning seeing that a friend of YOURS actually linked to my post. All I can say is, WOW what a small world we live in.

    ReplyDelete
  76. I made a double batch of these this summer, and canned half traditionally and made the other half just like you said. Well, I looked at a jar of Claussen's in the store and saw red pepper bits at the bottom, so I added those too, but HOLY COW these are amazing!!!! Even the canned version has turned out so much crunchier than the others I've tried to make. I'll never use another recipe. Thank you so much for sharing; everyone I've shared them with (I try not to--don't want to run out!) absolutely loves them, including my kids. I'll be making a lot more next year to give as gifts.

    ReplyDelete
  77. I am just TICKLED that these turned out as well for you as they did for me, Angie! Also thrilled to know that canning them worked well. Definitely looks like this is the keeper recipe of the summer.

    ReplyDelete
  78. My store doesn't sell dill heads so I used fresh dill weed. Will that cause a significant change in the taste? I also added about a tsp of whole peppercorns into the brine so we'll see how it turns out.

    ReplyDelete
  79. This may sound silly, but how many pounds is a gallon of pickles? Thanks :)

    ReplyDelete
  80. Why don't you put the part about not using store bought cucumbers at the top of your recipe. I made the whole thing up with store bought cucumbers and now find that it won't turn out. Pretty excited about making them but very disappointed that I have to go buy more cucumbers and not use the ones I already have sliced up and in the jar

    ReplyDelete
  81. Kim - I am SO SORRY. I never thought about putting that notation at the top (but have since added that at the top of the recipe).

    I try to think of everything and sometimes I just don't think of everything.

    I haven't actually tried using the waxed store bought cukes with a fail result. My recipe just had that notation so I used garden cucumbers.

    I do hope you have success with these pickles. Thanks for your comment.

    ReplyDelete
  82. My Mom has a book that uses this method for many veggies. It is basically the same as saurcrout. Some much simpler and less hastle then canning!

    ReplyDelete
  83. What do you mean when you say 6 "heads" of dill? I can only get little plastic packets of dill in the supermarket. Also is canning salt the same as kosher salt? My father always used distilled water when making his pickles. Said regular water had too many minerals. Guess it can't hurt.

    ReplyDelete
  84. I can only vouch for using fresh dill (it is available during the summer in our grocery store or farmer's market - it comes on long stems and you count each "head" of seeds. I use "canning" salt - you get it in the canning aisle of the store. It is not the same as kosher salt. I just used tap water. Hope this helps. Good luck!

    ReplyDelete
    Replies
    1. Thank you Gina, big help. Can't wait to try them.

      Delete
  85. LOVE , these made them this summer they were the best!! I live in texas,i used cukes and freash dill from my garden the garlic i bought minced in a jar it worked great! I always add are leave out things i dont like.,its always fun to try new things, these took the least amount of time!! will make these till i die!! thank you!!

    ReplyDelete
  86. I was wondering if you have ever tried it with whole cucumbers? Or do I have to cut them into spears/chips?

    ReplyDelete
  87. I haven't tried this with whole cucumbers, but as long as they are small, I can't imagine why it wouldn't work. A friend of mine makes little whole dills the regular way and they are yummy. Let me know if you have success!

    ReplyDelete
  88. Just made a batch with my wife and daughter. Great family fun night. We can't wait till they are ready.

    ReplyDelete
  89. Today is day 3 for me. I made slices and spears. Can't wait to put them in the fridge tomorrow morning and try them when I get home. I'm a pickle freak! I've tried every brand out there but homemade are the best. I remember my mom and dad canning pickles when I was younger and I've been looking for an easy recipe. I will let you know how they are! Thanks for sharing your recipe!

    ReplyDelete
    Replies
    1. OMG!!! Reminds me of my childhood!!! So good! I added extra garlic for a little zing and they are so delish!!!! Thank you for posting the recipe! This will be a weekly thing for me! haha

      Delete
    2. Hurray! So glad they worked out for you. I'm hoping to make some this summer. Thanks again for commenting.

      Delete
  90. Yes! Let me know how the work out for you! My family LOVED them! I just found them completely amazing! They make me look forward to eating my sandwich for lunch. LOL.

    ReplyDelete
  91. I think I messed up my pickles! I was making them with my kids and was distracted. First mistake - I added the salt to the boil mixture. Just assumed it was to be added until after I finished reading. Too late then. Second mistake - I didn't cool the liquid prior to canning.

    I hope these work out!

    Any words of encouragement that they will turn out ok in 3 days??

    ReplyDelete
  92. You got all of the ingredients in there. I bet they are delicious! Let me know how they worked out!

    ReplyDelete
  93. I made these 2 days ago with my daughter and she has already eaten half a jar! Ive never had clausen so I cant say they taste like them but I do know they are SO YUMMY! Thank you!

    ReplyDelete
  94. Would this work with green beans? I love pickled green beans!

    ReplyDelete
  95. I started growing my own dill 10 years ago.Still getting dill from the first planting.Warning-do not let to many of them go to seed (dry, ripen and fall on the ground). I supply 3 or 4 neighbors, but that's ok!

    ReplyDelete
  96. HOW long will they keep on the refrigerator? I have been making a similar recipe for years jut never know how long they will be safe!

    ReplyDelete
  97. This is an outstanding "basic" recipe. I made several gallons last season, experimenting with the salt content. I found that 5% salt by weight produced the best taste. Doing the math, you will need 3.5 ounces of salt to give you the 5% brine. I use a postage scale to weigh the salt. If you don't have a scale, 6 level tablespoons of Morton's Canning & Pickling salt will get you very close to 3.5 ounces. Different brands have different specific densities/weights. Don't use Kosher salt as it has a much lighter density than canning salt. Table salt is also taboo because of the non-caking additives. A word about water: If your water is good tasting it will probably make a decent pickle brine for you. On the other hand if your water has high iron content or if your water utility adds lots of chlorine or other chemicals, it could have a negative impact on the taste of your pickles. My logic is why take a chance when distilled water is 90 cents a gallon at my supermarket, which is enough for 2 gallons of pickles with a quart left over.

    ReplyDelete
  98. I'm excited to use this recipe when my cucumbers come in. I only ever made bread and butter pickles. I have a good recipe for the microwave. Thank you.

    We may have met by chance...but we become friends by choice.
    http://simpleesue.com/french-toast-grilled-cheese-sandwich-with-an-italian-twist/

    ReplyDelete
  99. Hi Gina! I can't wait to try these pickles this summer! Wow! Lots of comments here! It's hard not to love a good pickle! Thanks for sharing! Blessings from Bama!

    ReplyDelete
  100. I can't wait to try these - think it would work with okra, too? People here sure love their pickles...

    ReplyDelete
  101. Do they need to be refrigerated once they are done? Can I make more than one jar? Put up a few for later?

    ReplyDelete
  102. After the three days on the counter "pickling", they should be kept in the refrigerator. They taste best fresh (for a few weeks). I haven't canned them so I don't know how that would turn out. But, they are so fantastic when you eat one that you won't believe it! After the first one, you just can't get enough (at one sitting)LOL.

    ReplyDelete
  103. Hello Gina, Two questions:

    1.Has anyone done a side by side comparison of crispness when comparing whole pickled to sliced pickled?

    2.I heard that it is important that the pickling juice be made and completely cooled overnight in the fridge to make sure that the pickles always stay cool when first immersed?

    2.I read where a person put them directly into the fridge rather than leave out for 3 days and swears they produce a crispier pickle. That it took a bit longer to pickle but that the spears remained much much crisper and just as flavorful.

    3.A person claims Clausen uses pepper corns?

    4.White Vinegar has a closer taste to Clausen's and is in their ingredient list? Has anyone done a side by side comparison with the two vinegars? Apple Cider has a sweeter end to it I would assume?

    Thank you for addressing this in advance and for anyone to add in their 2 cents on any of these?

    ReplyDelete
  104. I finally made these and they are PHENOMENAL!!!!!! I live in Southern California where anything "homemade" is rare so finding canning salt was a real task. I finally found it at Walmart! Finding a 1 gallon jar also wasn't working out so I went to Michael's and bought 2 half gallon Ball jars. I made these 2 weeks ago and 1 jar is already gone! Thank you SO much for sharing this recipe!!!

    ReplyDelete
  105. I am THRILLED that you like them so well! Awesome! We are getting tons of rain and cold weather here in mid Missouri and I'm still waiting to actually plant some cucumber seeds, ugh..

    Thanks for commenting! I guess the taste made up for the struggle of finding everything you need there in Southern California. I usually buy gallon (or half gallon) jars of pickles at Walmart during the winter (my girls LOVE pickles) and then after they are empty, wash the jars well, and leave the lids off to store until the dill smell goes away. I store flour, my homemade granola, cornmeal in the jars. Michaels was a great idea though. Great to hear from you!

    ReplyDelete
  106. THIS IS AN AMAZING RECIPE!! I will never ever, ever buy store bought pickles again. I cut my cukes in half, spears, and slices so that we could enjoy them on burgers, as a side or easily dice for other recipes. I am not joking...hands down the best pickle ever! I did add a smidge more garlic than called for, but I followed the recipe to the letter & they are perfection! My hubby & I were anxious to try them & couldn't wait so we were shocked at how salty they were & concerned...but after waiting (like we should have)the saltiness was not so overwhelming. Never buy store pickles again!!! Thank you

    ReplyDelete
  107. So glad you liked them! I agree 100%. Just hoping I get some cukes out of the garden sometime this summer so that I can make some as well! Have a great pickle eating summer! :)

    ReplyDelete
  108. I've been playing around with this recipe for the last month... I must say, this is the closest I've seen to start off with. They are incredibly delicious. I made a couple alterations that have really made a world of difference for the better. I added 1 tablespoon of peppercorns, 1/2 teaspoon of Fennel Seeds and 1/2 teaspoon of chilli flakes (crushed red pepper flakes) and oh man, they were great. The Fennel seeds are a must! They really made a world of difference. The only thing was, was they seemed a little too salty. So this time, I'm trying them with a 1/3 cup of salt instead of a 1/2 cup of salt. I'll let you know how it turns out.

    Just in case you want to try it out, I recommend adding:

    1 Tablespoon Peppercorn
    1/2 teaspoon Fennel Seeds (highly recommend this)
    1/2 teaspoon Chilli Flakes (Crushed Red Pepper Flakes)

    Hope you like the additions if you decide to try it out.

    Thank you so much for putting this recipe online. I'm from the states, but live in the UK now for university, so I can't get Claussens here and they are my favorite and I really don't like the pickles here. Well the pickled onions here are awesome. This recipe has been a life saver, because I can make them myself now. Thanks again. They are amazingly good.

    - Nick

    ReplyDelete
    Replies
    1. So glad you like them, Nick! I'll have to try your version as well. Sounds really good! I know what its like to try to recreate a dish from home. I grew up in Florida and there are things that I just can't get in Missouri. Tastes of home often offer comforts like nothing other can do! Thanks for commenting!

      Delete
    2. Thanks for the quick reply Gina. Here's a quick question for you... It's pretty much impossible to get dill heads here in Scotland, so I've been using about 30grams of fresh dill weed instead. The problem is over time it could get a little expensive. And Dill Seeds are even more expensive for how much I would need to make the pickles. So my question is... How much dill would I need (I mean the dill you buy in the jars which I think may be the weed not the seeds) to use instead of fresh dill weed? I can get the dill spice pretty cheaply out here if bought in bulk (1kg bag) on amazon. I'm looking for a practical alternative. Especially for when winter comes round and fresh herbs become harder to get.

      Thanks in advance,

      - Nick

      Delete
    3. I always get excited when I know someone is making my stuff with positive results... so I always reply as soon as I can!

      I honestly have no idea about how much dried dill to use in substitution of fresh dill. I did "swagbuck" the question and found this link. Not sure if it helps but here you go!

      http://www.ask.com/question/how-much-dried-dill-equals-fresh-dill

      Delete
  109. Thanks Gina, that actually is a big help... I tried finding that info a while back with no results. Didn't think to try ask.com. And I'm usually really good at finding hard to find information. According to the answer, it says 2 tsp per 1 head of fresh dill. If that's the case, that would be calling for 12 tsp of dried dill for your recipe... Sounds a bit much to me. Do you think that sounds about right? Sorry if I'm pestering you, that's not my intention. I just trust your judgement when it comes to your recipe.

    Thank you for your help,

    - Nick

    ReplyDelete
  110. Hmm...? I don' know. Maybe try a half batch in a smaller jar just as a tester? Good luck!

    ReplyDelete
  111. What kind of cider vinegar do you use? Is this considered apple cider vinegar? What brand/type do you use? Can I use distilled vinegar?

    Thanks
    Alex

    ReplyDelete
  112. I think it is referred to as apple cider vinegar. I usually use a generic or Heinz brand.

    ReplyDelete
  113. MAN QUESTION------------> how long can you store them for??

    ReplyDelete
    Replies
    1. Mike-Here is the link from where I got the recipe. Ours weren't as crisp and good after a couple of months in the fridge, but I don't know how long they would be technically "good". Pickles last a really long time in the fridge though even after you open store bought pickles... Sorry I can't be more help. Here's the link to the original recipe: http://www.food.com/recipeprint.do?rid=249520

      Delete
  114. Just one question...this is apple cider vinegar, right? I couldn't find anything that was just called 'cider vinegar'. Thank you! Can't wait to try this!!

    ReplyDelete
    Replies
    1. Yes. Sorry. Apple cider vinegar is correct.

      Delete
  115. Made these for July 4th family gathering in middle Georgia. They were a big hit! I added sliced jalapeno peppers for a little zing, delicious. I now have a great way to use all those cukes that just keep growing, especially this year with all the rain we keep getting :)

    ReplyDelete
    Replies
    1. So glad you liked them! Thanks for commenting, also!

      Delete
  116. ok, now I am confused...my jars are resting on the counter, and I just started reading comments. One lady was worried because she added the salt to the boil mixture.....well, I did the same, because I saw no where in the recipe that you add the salt later. Your instructions were " to boil all the seasonings to dissolve the salt, then let cool. So, are we NOT to put the salt in with the other ingredients to boil ?

    ReplyDelete
    Replies
    1. You did it right. Boiling all of the seasonings would include the salt. Let me know how you like them!

      Delete
    2. Question for you Gina - the recipe says to let the brine cool before you pour over cukes but then under 8/20 comments you comment that "something to the juice being hot when you add it to the cukes". Which is correct? Thanks!

      Delete
    3. I did it just like the recipe said. I don't know what I was thinking in that comment. Sorry for this confusion.

      Delete
  117. My kiddos and I made these last night, and I am so excited to try these in a few days! Silly question...do you leave them in the brine the entire time they are in the fridge? I would think the dill would get "funky" after a while. Thank you for the awesome recipe!!!

    ReplyDelete
    Replies
    1. Hello! You will love them and these are a great project for kids (big or little)! Let me know how they like them. Yes, leave them in the brine (just like regular pickles) in the fridge all of the time (once you put them in the refrigerator). Remember, they sit on the counter for three days before going into the fridge. Thanks for commenting!

      Delete
    2. Sooooo...I gotta tell you, these are the best damn pickles ever!!!! The kids and I had so much fun making them, and now that they are done...WOW! I consider myself a pickle expert (not sure what I think qualifies me for that title), and these are better than anything you will find anywhere!!! Thank you so much, my cucumber plants are producing like crazy, so I expect to make a ton of these :)

      Delete
    3. lbg- AWWWW! You just made my day! I am SO HAPPY that these turned out so well for you! I remember that MY kids and I had the same reaction! They are just incredible! I had to have a friend at work come back to my desk to see your comment. I was so excited to hear back from you on how they turned out and how your family liked them. A recipe like this one really turns gardening into something extra special, doesn't it? Happy pickling! :)))

      Delete
    4. Just made my second batch...and it is better than the 1st!!! My cucumber plants are producing like crazy I think I'm going to have more pickles than I know what to do with!!! I'm going to try your sweet pickle relish next :)

      Delete
  118. can can these pickles to last all winter

    ReplyDelete
    Replies
    1. My original recipe recommends just storing these in the fridge. They do keep a really long time but I think they are best and crispier within the first few weeks. I'm sorry, but I don't know about canning them.

      Delete
  119. can these pickles be canned

    ReplyDelete
  120. I well try one batch of canning these pickles just to see

    ReplyDelete
  121. Can the brine be used again after all the pickles are gone?

    ReplyDelete
    Replies
    1. We tried reusing the brine but it didn't work for us. Maybe if you heated it first??? I haven't tried that though. Good luck!

      Delete
  122. I can not wait to try this recipe. Unfortunately only two of our cucumber plants grew this year and they are not producing too much yet. I think I may have to hit up the farmers market this weekend and see if I can get my hands on some. Clausens are my favorite and I wish I had this recipe when I was pregnant because I think I went through at least a jar a week. I have a jar in the fridge right now with a few left, I think I will eat those up, clean it out and try a half batch of these. Thanks again for the recipe and can't wait to explore your site :)

    ReplyDelete
    Replies
    1. I'm waiting to make this recipe this summer also! My problem seems to be either deer, a raccoon, or a groundhog. Something is eating my vines! Ugh... and I had great plans for those little cukes!

      Let me know if you try these!

      Delete
    2. I think you need to put a fence around your garden! I was reading all of the comments and I see you lost your vines last year, too....I'm guessing deer, because they got some of mine this year..a few I had planted outside of my fenced garden. Now that my lecture is over.....I made these last night, and I'm anxiously awaiting the finished product. Only have a few pickling cukes so far, so I thought I'd give these a try. As far as canning them after they're done, I'd think it should be no problem. I make sun pickles every year, pretty similar to these pickles except they sit outside in the sun, and I always can them after they are ready. Just use fresh dill, boil the liquid and process in boiling bath for 10 minutes for quarts. Also, I always use pickle crisp when I process pickles.........never a mushy pickle to be found!

      Delete
    3. I finally made them and cannot wait to taste them. They are going in the fridge tonight and I know what I am having for breakfast tomorrow, ha ha. I had a half gallon jug from some Clausen's so I used that and by looking at them you can't tell the difference one bit (except for the fresh dill in there). I am going to make a full batch this afternoon (nap time!) because our three lonely cuke plants have produced a TON of cukes. I am also going to make a pint of pickled green beans as we have a few that are in the garden, but not enough for a serving with a meal. I am also going to try making some of the pickles as thick slices.

      Delete
  123. These pickles are delish. I, like your children, never liked homemade pickles because they didn't have the crunch. Well, these have a crunch that is amazing. I love them, everyone I work with loved them. The only change I will make next time is to reduce the salt a tad. Other than that, PERFECTION. Thanks for sharing.

    ReplyDelete
  124. I made a gallon of these and they came out great. I modified it a bit by adding about a tablespoon of coriander seeds and a tablespoon of black/pink peppercorns. I used fresh baby dill weed instead of heads, and used half white vinegar and half cider vinegar. I didn't have dried onion flakes but did have some scallions so I just cut those up and added them. I found that the quartered spears got softer than the halves.

    Thanks for the recipe!

    ReplyDelete
    Replies
    1. So glad you liked them! I've never had coriander seeds. I'll have to get some so I can try that. So did you like the halves better? My family prefers them crispy so they might like halves lots better if they stay crunchy. Thanks for commenting!

      Delete
  125. My husband and I made these recently, they are delicious! We are making them a second time. We are using 3/4 the amount of salt this time. Thanks for a yummy recipe.

    ReplyDelete
    Replies
    1. I'm glad you like them! Let me know how this adjustment works. Less salt would be a good thing! Thanks for commenting!

      Delete
  126. I made them up using pickles but also used this recipe for green tomatoes. Anyone ever try Clausen's pickled greet toms - they're so crunchy and refreshing, so I couldn't resist.

    ReplyDelete
    Replies
    1. Oh YUM! That sounds great! You'll have to let me know how those turn out. I'm thinking even other vegetables like onions, cauliflower, peppers might also be good! I can't wait to hear how the green tomatoes turn out!

      Delete
  127. This was day 3, I put them in the frig to chill and tried them - these are so good! I've tried numerous recipes and was using Mrs Wages but these are so good and easy. I did cut the salt to 1/3 cup. Perfect. Thank you for sharing!:-)

    ReplyDelete
  128. Truly are the best dill pickles ever! Loved.them. And so easy. I did cut salt to 1/3 cup and I added peppercorns as personal preference. Thank you for sharing!

    ReplyDelete
  129. LOVED THESE!! Am on my third batch because the cucumbers just keep coming! Can't wait to try it with some other veggies too. Might go pluck a few green tomatoes and green beans to try today.

    ReplyDelete
  130. I plan on making these in a couple days. Does adding the fennel seed give them a better flavor? Also for the post that said they were not crisp after a couple months, I make a different refridgerator dill pickle recipe and I add alum to that recipe. Alum to gallon ratio is 10 - 1/8 tsp per gallon of pickles. I just ate my last pickle from last years batch and they were still crisp and YUMMY!! Plan on adding the alum to this recipe also.

    ReplyDelete
    Replies
    1. Hello! I haven't ever added fennel before. That is a spice that I haven't tried so I'm no help there. Thanks for the tip for using the alum. I will try that! I'm going to make bread and butter pickles this weekend and my only complaint is that they don't stay crispy. Maybe alum will help that also. Let me know how these pickles turn out for you and thanks for commenting!

      Delete
  131. I was so glad to find this post! I found a very yummy refrigerator pickle recipe that recommended letting the jars sit on the counter for three days and then refrigerating them. I made the recipe, sat them on the counter and waited (not so patiently, BTW), and then popped them in the fridge. I tried one tonight and it was a HUGE improvement over the hot-process pickles I tried (they tasted great, but were seriously squishy...blech!). BUT...

    Then I started reading about OMG refrigerate right away or you're gonna die!! Of course, anxiety immediately kicked in and I started worrying that I'd just poisoned myself...despite the fact that this is exactly how my grandma made her bread & butter pickles back in the day. LOL I feel better now!

    For the people wondering about if they'll last through the winter - my understanding is that they are really only good for about 3 months. However, if you really like pickles, you should consider some of the other offerings in the produce section of your grocery store or farmer's market. You can seriously pickle just about ANYTHING. I've pickled cauliflower, tried to pickle broccoli (it pickled, but it was kind of alien looking and no one would eat it! LOL), eggplant, carrots. You name it, and you can probably pickle it!

    ReplyDelete
    Replies
    1. Was THIS the recipe you tried (refrigerator pickle recipe that recommends sitting on the counter for three days and then refrigerating)? Mine were crisp and perfect when I used THIS recipe but I also make regular canned pickles and they are never crisp, which I wish I could change. Another commenter mentioned alum and I might try that to see if that helps.

      I am anxious to try pickling other vegetables also. This weekend, I'm trying bread and butter jalapenos. I think those sound divine!

      Thanks for commenting! Happy pickling!

      Delete
  132. I made these last summer from your post and they are amazing. I didn't have a big gallon jar so I made a bunch of littler various sized jars. I had too much brine for the amount of cukes I had but had just bought onions at the Farmer's Market. On a whim I sliced those up, put them in a jar the same way as the cukes (with fresh dill and everything). The pickled onions turned out amazing as well. They are great on hamburgers and hot dogs!
    Thanks for the recipe!

    ReplyDelete
  133. I have a question....did you boil the jar first or is that not necessary?

    ReplyDelete
    Replies
    1. I did not boil my jar. I use my dishwasher and used the jar fresh from the dishwasher.

      Delete
  134. These are so good. I had bought regular cucumbers because I didnt read the whole thing when I wrote down the ingredients, and I didnt realize it until I went to make them. Since I am on an extremely tight budget, I went ahead and tried it anyway, and I washed them in WARM, WARM, water for about 2-3 whole minutes (until I couldnt feel that waxy feeling as much), and they still turned out good. Warm water cuts through wax or oil much better than cold. I will remember, however, to get pickling cucumbers next time, and I remembered to make that note in my recipe book. Thanks so much for this recipe!

    ReplyDelete
  135. DO YOU THINK YOU COULD USE WHITE VINEGAR INSTEAD OF APPLE CYDER VINEGAR. I NEVER GOT A TASTE FOR CYDER VINEGAR.

    ReplyDelete
    Replies
    1. I'm not sure if that would change the taste at all. I can't imagine it would be that big of a difference. Certainly it wouldn't change anything chemically with the recipe. Go for it and let me know how you like them! Happy pickling!

      Delete
  136. Made these four days ago, just tried them for lunch...I will never make another kind of dill pickle! Thank you so much for the recipe. They turned out great!

    ReplyDelete
    Replies
    1. Your comment made me smile today! Thanks so much! I am so glad that you like them and that the recipe worked well for you! Have a great day!

      Delete
  137. Last week I tried 3 different canning recipes for dill pickles & your recipe for the "Claussen pickle". The Claussen pickle is by far the best tasting & best texture. I cheated & opened up the canned ones probably before I should have so I don't know if that makes a difference. Still trying some other canning recipes because I truly want to hit on a winner on that front. Lol The jar of Claussen is just about empty so will make another jar tonight! Thanks for the recipe.

    ReplyDelete
    Replies
    1. Hey! So glad you liked them!

      I have tried a couple of different recipes also. Other than this recipe, my family prefers.. (shhhh... don't tell) Mrs. Wage's kosher dill packet. But I did look at the ingredients and it seems to be only a spice mix, so hopefully that's not so bad.

      Let me know if you hit upon a winner for canning dills.

      Thanks for commenting! I sure get lots of joy from seeing continued comments from this long ago posted recipe!

      Happy pickling!

      Delete
  138. Made these four days ago, just tried them for lunch...I will never make another kind of dill pickle! Thank you so much for the recipe. They turned out great!

    ReplyDelete
  139. Hi I'm so glad I found this recipe as I tried it and love how it turned out! Very Tasty! I do have a question though as I'm somewhat new to canning....Is there a reason that this recipe must be refrigerated?...I'm wondering if I can process this recipe in a hot water bath and then store on the shelf. I would like to make more to eat throughout the year but don't have the fridge space! Thanks!

    ReplyDelete
  140. I think this recipe is designed to replicate the cold storage method of a Clausen pickle so canning wouldn't result with the same tasting pickle. I have not tried canning these but I don't see why you couldn't. Maybe check a canning book for processing times for dill pickles.

    Let me know if you try it!

    Happy pickling!

    ReplyDelete
  141. I have a question. I want to make these and give them out at Christmas. Do they HAVE to stay in the fridge? Or can I keep them in the pantry?

    ReplyDelete
    Replies
    1. This particular recipes requires refrigeration. And I'm not sure they would be as good if made this far in advance (of Christmas), as they would in the first few weeks after making them.

      Delete
  142. I every time spent my half an hour to read this weblog's articles or reviews everyday
    along with a mug of coffee.

    Here is my homepage How To Eliminate Fat Rapidly

    ReplyDelete
  143. When I initially commented I clicked the "Notify me when new comments are added" checkbox and now each time a comment is
    added I get four e-mails with the same comment. Is there any way you can remove me from
    that service? Thanks!

    Stop by my web blog orange county seo

    ReplyDelete
  144. Should the lid be left loose to allow gasses to escape while fermenting,?

    ReplyDelete
    Replies
    1. Hello! Sorry for the delay in responding. I just saw your comment. I just put the lid on like normal. They don't really have time to ferment. They just pickle so you should be fine to just cover with the lid. Let me know how you like them!

      Delete
    2. I made these pickles a few weeks ago and they are really good. I used the canning jar lids with the rings and wile they were sitting on my counter the lids sealed.

      Delete
  145. Can I sub lemon juice for the vinegar?

    ReplyDelete
    Replies
    1. No. I think they will only turn out "like Clausen" if you make them exactly as the recipe says. I've never made pickles with lemon juice instead of vinegar. Sorry!

      Delete
  146. I made 2 batches of these last summer and everyone loved them. They lasted well into winter tasting just fine (although not quite as crunchy). I had a hard time finding fresh dill (I bought out the only person at our local farmers market) so this year I planted my own just for this recipe. I've been patiently waiting to have enough cucumbers from the garden to make this years and looks like tomorrow is the day! Now I just have one problem...not enough room in the fridge for all those jars!!!! Thank you for sharing this recipe!

    ReplyDelete
    Replies
    1. Aw! Thank you for your comment. Made my day! So glad you enjoy this recipe.

      Delete
  147. Thank you for this recipe! They are just perfect!! This is going to be my pickle recipe I use from now on!

    ReplyDelete
  148. I can't wait to try these!! I hope I am not too late in the season. I used to watch my grandmother can, and I regret to this day that I never learned how when I was young before she died. She canned everything, from tomatoes to fig preserves. I mean she had a room full of canned vegetables and fruits. It is amazing to me now! I wish I had the talent or knew how to can so I can pass it to my own daughter.

    I am definitely wanting to try this though because Claussen's are my favorite pickles, and I won't have to get into the intricate process of canning. I did notice that the jar of Claussen's says it uses distilled vinegar. Do you think using apple cider vinegar will make a big difference in the taste?

    Thanks so much for your webpage. I am going to bookmark this site and hope to start out with your recipe for these pickles!! :)

    ReplyDelete
    Replies
    1. Awesome! Let me know how you like them. I made this recipe exactly as it is listed so I don't know about the difference between apple cider versus distilled vinegar. I would recommend doing it just like the recipe though the first time so you know if you want to make changes in the future.

      Canning isn't hard. You should jump on in! I sterilize my jars/lids/rings in the dishwasher so it takes half of the work out. The first recipes I started canning with were jam/preserves. They make small batches and don't take lots of ingredients/equipment.

      Thanks for visiting! Let me know how you like the pickles.

      Gina

      Delete
  149. When I make these pickles do I have to store them in the refridge? and how long will they last?

    ReplyDelete
  150. Yes, store them in the fridge. Mine were great and crisp for about a month. The recipe says they will last six months and mine tasted good for that long but weren't that super crisp pickle after about the first month.

    ReplyDelete
  151. I'm so excited for these! I halved the recipe and made two quart-size ball jars and they are now sitting on the counter. Question, are they supposed to seal, or does it matter? If they don't are they still ok to sit out for three days? Thanks for the recipe!

    ReplyDelete
    Replies
    1. No - they don't seal. They aren't canned or anything and are just refrigerator pickles so let them sit on the counter for three days and then make sure to keep in the fridge after that. Good luck and let me know how you like them!

      Delete
  152. Thank you so much for sharing this recipe!! This is my first time to make pickles ever! I was only able to get the dill weed (the fern looking dill), instead of the heads (the stick flower looking things). I googled for the variation in the two and what the usage difference there would be and made what I feel like is a good guess, LOL. I have followed everything else according to the recipe. Right now I am waiting for the brine to cool. :) :) :) :)

    ReplyDelete
  153. can you can these pickles after the three days

    ReplyDelete
    Replies
    1. My original recipe just called them "refrigerator pickles" so I don't know about canning them. Sorry!

      Delete

Related Posts Plugin for WordPress, Blogger...