Claussen Kosher Pickle Copycat
Two weeks ago I was in the grocery store and a man was buying fresh dill. We started talking and he said he was making Claussen Clone Pickles (my favorite). I asked him to call me with the recipe and he did, and this is it. His name is Joe Knutowski. He uses his old ice cream pails to pack them in instead of gallon jars. I make these a lot in pickle season, and they have stayed good into the spring, and they are really a close copycat.
Two weeks ago I was in the grocery store and a man was buying fresh dill. We started talking and he said he was making Claussen Clone Pickles (my favorite). I asked him to call me with the recipe and he did, and this is it. His name is Joe Knutowski. He uses his old ice cream pails to pack them in instead of gallon jars. I make these a lot in pickle season, and they have stayed good into the spring, and they are really a close copycat.
- Carbohydrate 91.4527966314977 g
- Cholesterol 0 mg
- Fat 2.97123626272416 g
- Fiber 11.7100132304806 g
- Protein 15.2924506359491 g
- Saturated Fat 0.699284318156653 g
- Serving Size 1 1 gallon, 10 serving(s) (3404g)
- Sodium 41434.0636992671 mg
- Sugar 79.7427834010171 g
- Trans Fat 0.734600958260612 g
- Calories 419 calories
Step-by-step
- Slice cucumbers lengthwise into quarters; add to sterilized jars along with the dill.
- Boil liquids and seasonings to dissolve the salt then cool.
- Pour over pickles and let sit on counter for three days, shaking or turning them occasionally.
- Refrigerate.
My Secret to Perfectly Tangy Pickles: A Claussen Copycat Recipe
Pickles. The very word conjures up images of crisp, cool, tangy goodness. Whether you're a seasoned pickler or a complete novice, there's something undeniably satisfying about biting into a perfectly brined cucumber. For years, I’ve been a devoted fan of Claussen pickles, their distinctive flavor profile a constant companion to my sandwiches and salads. But the price tag? Let's just say it sometimes gives me pause.
That's why I was so thrilled when I stumbled upon a recipe—a true copycat—for Claussen pickles. It all started with a chance encounter at the grocery store. I was browsing the produce aisle, selecting ingredients for my weekly meal plan, when I noticed a man carefully selecting bunches of fresh dill. We struck up a conversation, and he mentioned he was making his own batch of Claussen-style pickles. My ears perked up! I eagerly inquired about his recipe, and he generously agreed to share it with me. I've since made several batches, and I'm excited to share this family treasure with you.
The best part? It's surprisingly simple to make. Unlike some complicated preserving recipes, this one is approachable even for the most kitchen-challenged among us. The result? Pickles that are remarkably close to the beloved Claussen brand, and the satisfaction of knowing exactly what goes into them. Forget the expensive store-bought jars; I even use old ice cream pails for storage – a charming and practical touch. It’s all about that homemade goodness. I've found they keep beautifully throughout the spring, and let me tell you, there’s nothing quite like having a jar of homemade pickles ready to brighten up any meal.
This recipe isn’t just about replicating a store-bought product; it’s about preserving a piece of culinary history, adapting an age-old craft to modern life. The joy of creating something delicious from simple ingredients, the satisfaction of knowing your food is made with love and care, that's what really makes this recipe special. It's more than just a pickle recipe; it's a story, a conversation, a connection between a stranger and a shared love for good food. And believe me, the taste is absolutely worth the effort. It's the kind of recipe that brings a smile to your face with every crunchy bite, a reminder of the simple pleasures in life.
One important note: Don't use regular grocery store cucumbers! They often have a waxy coating that prevents proper brining. Stick to pickling cucumbers to ensure the best results. The crispness, the tang, the perfect balance of flavors—that's what makes this Claussen copycat recipe a true winner. Give it a try, and I promise you won't be disappointed. Prepare to be amazed at how easy it is to create a taste of summer that will last well into the next season. Enjoy!
