Copycat Claussen Kosher Dill Pickles

Welcome to the world of homemade pickles, where crunchy, garlicky goodness awaits you in every bite. If you’re a fan of that iconic Claussen pickle crunch but want to try your hand at making them yourself, you’re in the right place. This Copycat Claussen Kosher Dill Pickles recipe is perfect for pickle enthusiasts and requires no special equipment or canning experience—just a love for all things salty and delicious.

Why You’ll Love This Recipe

These pickles are the real deal—always crispy, delightfully garlicky, and refreshingly tangy. Whether you’re enjoying them on a hot day or as a side to your favorite sandwich, these pickles are sure to satisfy your salty cravings. They’re also a hit with family and friends, making them a perfect addition to any gathering or barbecue.

Kitchen Equipment You’ll Need

• Sterilized jars with lids
• Large pot for boiling liquids
• Knife for slicing cucumbers
• Measuring cups and spoons

Ingredients

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

Instructions

1. Slice the cucumbers lengthwise into quarters and add them to sterilized jars along with the fresh dill.
2. In a large pot, boil the water, cider vinegar, minced onion, garlic, mustard seeds, and canning salt until the salt dissolves. Allow the mixture to cool.
3. Pour the cooled liquid over the cucumbers in the jars, ensuring they are fully submerged. Let the jars sit on the counter for three days, shaking or turning them occasionally.
4. After three days, refrigerate the pickles. They can be stored in the refrigerator for up to one year.
5. Note: Avoid using regular grocery store cucumbers as they are waxed and will not pickle properly. Opt for grocery store pickling cucumbers, which are not waxed.

Tips for Success

• Ensure your jars are properly sterilized to prevent any unwanted bacteria from spoiling your pickles.
• Use fresh dill and good quality garlic for the best flavor.
• Be patient! Allowing the pickles to sit for the full three days helps develop their flavor and crunch.

Additional Tips and Variations

Feel free to experiment with additional spices like peppercorns or chili flakes if you like a bit of heat in your pickles. You can also try adding a few bay leaves for an extra layer of flavor.

Nutritional Highlights (Per Serving)

• Calories: 10
• Carbohydrates: 2g
• Sodium: 300mg
• Fiber: 1g

Frequently Asked Questions (FAQ)

Can I use regular cucumbers instead of pickling cucumbers?

It’s best to use pickling cucumbers as they are not waxed, ensuring the brine can penetrate the cucumber effectively.

How long do these pickles last?

When stored properly in the refrigerator, these pickles can last up to one year.

Conclusion

Now that you have the recipe for these delightful Copycat Claussen Kosher Dill Pickles, it’s time to give them a try. Whether you’re a pickle connoisseur or just starting out, these homemade pickles are sure to become a family favorite. Be sure to share your pickle-making adventures and how they turned out for you. Enjoy!