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-   -   Claussen Kosher Pickle Copycat (http://www.lowcarbfriends.com/bbs/low-carb-recipe-help-suggestions/677569-claussen-kosher-pickle-copycat.html)

The Chicken Lady 06-04-2010 01:25 PM

Claussen Kosher Pickle Copycat
 
I found this recipe on the web and tweaked it just a little to suit my taste. It is a really good recipe and the closest to Claussen's that I've ever found. I got the 1 gallon food storage jugs at Walmart. My garden is going wild this year and I can barely keep up with my canning, freezing and making pickles. These are refrigerator pickles so they will have be kept in the frig. but we keep an extra frig in the garage for storing things we don't have room for in the house. I plan to put as many jars up as I have room for.


Claussen Kosher Pickle Copycat

Ingredients

* 1 gallon cucumbers
* 1/3 cup dehydrated minced onion
* 2 teaspoons dehydrated minced garlic or 6 garlic cloves, minced
* 1-1/2 teaspoons mustard seeds
* 4 teaspoons dill seed
* 1 1/2 quarts water
* 2 cups cider vinegar
* 1/2 cup canning salt…(I couldn’t find canning salt so I just used plain table salt with no iodine)

Slice cucumbers lengthwise into quarters add to jars.
Boil liquids and seasonings for 5 minutes to dissolve the salt and wake up the flavors, then cool. Pour over pickles and let sit on counter for three days turning them occasionally. Then refrigerate. They will keep for a year.

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.

http://i708.photobucket.com/albums/w...Pickles001.jpg

ljguitar 06-04-2010 01:49 PM

Hi C Lady…
Are they crunchy or soft? I want crunchy pickles?

How dilly are they with this recipe?


The Chicken Lady 06-04-2010 02:21 PM

They are nice and crunchy.

If you have ever had a Claussen's Kosher pickle they're about the same dill-wise as them. You can taste the dill but they are not over the top with it.

Dreamchaser 06-04-2010 02:41 PM

Wow, look how cool you are making homemade pickles with your own homegrown cucumbers! :cool: They look fantastic! :)

ljguitar 06-04-2010 02:52 PM

Quote:

Originally Posted by The Chicken Lady (Post 13554139)
They are nice and crunchy.

If you have ever had a Claussen's Kosher pickle they're about the same dill-wise as them. You can taste the dill but they are not over the top with it.



Thank you, pickle lady…



ljguitar 06-04-2010 02:56 PM

Quote:

Originally Posted by The Chicken Lady (Post 13553929)
...Pour over pickles and let sit on counter for three days turning them occasionally.

OK chicken lady…

I’m beginning to envision trying this and have at least one more question...this letting them sit on the counter (I’m assuming covered) and turning them...

OK 3 questions...
  • Turning them means mixing them and not merely rotating the jar right? Talk about that please...and tell us why we turn them...
  • Do you leave the lid on during the 3 days on the counter process?
  • Do you do this in the jar you are storing them in?



Barbo 06-04-2010 03:45 PM

Your pickles are beautiful
 
I can almost hear them crunching.

My daughter lived in Bay City, Texas down along the gulf coast.
We used to visit. They could grow everything there. Lots of
wild foods, certain berries, loads of pecan trees.

I'm am surprised that you are already canning in early June.
Must be a special year?

The Chicken Lady 06-04-2010 06:31 PM

Quote:

Originally Posted by ljguitar (Post 13554237)
OK chicken lady…

I’m beginning to envision trying this and have at least one more question...this letting them sit on the counter (I’m assuming covered) and turning them...

OK 3 questions...
  • Turning them means mixing them and not merely rotating the jar right? Talk about that please...and tell us why we turn them...
  • Do you leave the lid on during the 3 days on the counter process?
  • Do you do this in the jar you are storing them in?



1. Turning them means (upside down)...this lets all the pickles get and equal amount of time with the seasonings.
2. Yes...by all means leave the lids tightly fitted to the jars. These are refrigerator pickles and you have added all the flavors to them that they are going to get. So your not looking to capture any wild yeast to sour your brine.
3. Yes...store them in the same jar.


Quote:

Originally Posted by Barbo (Post 13554409)
I can almost hear them crunching.

My daughter lived in Bay City, Texas down along the gulf coast.
We used to visit. They could grow everything there. Lots of
wild foods, certain berries, loads of pecan trees.

I'm am surprised that you are already canning in early June.
Must be a special year?

We are not too far from Bay City. About a two hour drive North and East. We are just on the Southern Edge of the Big Thicket National Preserve. A stones throw from the Louisiana border...bayou country.

Normally we would be canning even earlier then this. We normally start planting in mid February but we had an unusually hard winter this year and didn't start planting until the end of April.

It snowed 3 times this last winter and it never snows here.

LindaSue 06-05-2010 08:47 AM

Chicken Lady, do you know how many pounds of cucumbers are in a gallon? They don't sell them by the gallon in the store. I'd love to try your recipe sometime but I'd make a much smaller batch.

ljguitar 06-05-2010 09:09 AM

Quote:

Originally Posted by LindaSue (Post 13556442)
Chicken Lady, do you know how many pounds of cucumbers are in a gallon? They don't sell them by the gallon in the store. I'd love to try your recipe sometime but I'd make a much smaller batch.

Hi LindaSue…
When you shop for cucumbers, just envision how many will fit in a pint or quart jar stood on end, and that should give you a good start.

Also when picking out cucumbers, the harder and dark green ones (as opposed to the bulbous and yellowed and bigger/over ripe ones) will make more crunchy pickles.

I’m heading to our local mini-farmer's market this week to try this with only a couple pints worth. The purpose of boiling the liquid is to dissolve the salt into the brine, and some just put the liquids on the counter in a bowl till they all incorporate over a couple hours and then pour them into the pickles.

I’ve seen a lot of recipes where they pickles go right into the fridge and are considered off-limits for a week (to develop flavor). This is the only recipe I’ve seen where they are left out on the counter for a few days.



The Chicken Lady 06-05-2010 09:29 AM

Quote:

Originally Posted by LindaSue (Post 13556442)
Chicken Lady, do you know how many pounds of cucumbers are in a gallon? They don't sell them by the gallon in the store. I'd love to try your recipe sometime but I'd make a much smaller batch.

I'll be making another couple of jars on Monday and I'll weigh out how many pounds I use.

Do keep in mind that you can't use the store cumbers that have the wax on them. You can use pickling cucumbers from the store because they are not waxed or go to the farmers market and get fresh cucumbers that aren't waxed.

dartstar1 06-05-2010 11:20 AM

I more question are those glass jars or plastic??

The Chicken Lady 06-05-2010 12:00 PM

Plastic...I got them at Walmart in the food storage section of the store.

sungoddess 06-05-2010 12:39 PM

Going to WalMart for jars!! Thank you

The Chicken Lady 06-05-2010 09:04 PM

Quote:

Originally Posted by sungoddess (Post 13557181)
Going to WalMart for jars!! Thank you

Your welcome...

I brought a jug of my pickles to my daughter's house this evening for our weekend get together and I'm very pleased to say that they were a big hit. The kids said they were a good Claussen's clone.

I'll be making as many jars of these as my garden will give me cucumbers. I'm so glad I found this recipe... I would love to post a link to the original recipe but I'm afraid that would not be allowed.

Nigel 06-07-2010 12:26 AM

Those look so good!! Thank you for the recipe and the great pics. Yum!!

The Chicken Lady 06-07-2010 02:38 PM

LindaSue...
I just got through making my next couple of jars and it takes about 5 pounds of trimmed cucumbers to fill up a gallon jug. So I'm guessing around 6 pounds of cucumbers should do the job.

LindaSue 06-08-2010 08:33 AM

Quote:

Originally Posted by The Chicken Lady (Post 13564792)
LindaSue...
I just got through making my next couple of jars and it takes about 5 pounds of trimmed cucumbers to fill up a gallon jug. So I'm guessing around 6 pounds of cucumbers should do the job.

Thanks! That at least gives me an idea of how much to get if I cut down the recipe. I saw some pickling cukes at the store today for $1.39 pound. Is that high? I didn't buy them because I wasn't prepared to make pickles just yet. At least I know that I can get them when I need them.

LindaSue 06-08-2010 08:53 AM

I'm having second thoughts. I'm not sure if I can make them cheaper than just buying Claussen pickles. I can get Claussens at Walmart for about $3.00 for a large jar and it looks like it would cost almost that much to make them myself. Maybe it's only cost effective to make homemade pickles if you grow the cucumbers yourself. I do already have all but the cucumbers and garlic on hand though so I wouldn't have to buy the other stuff. The cukes would cost me $2.08 plus maybe 30-cents for some garlic.

The Chicken Lady 06-08-2010 12:54 PM

I don't think buying cucumbers to make pickles is going to save you money. It saves you money if you grow your own and then put up enough to last you the year.

Living in Houston like you do it's not too late to plant a cucumber plant or two. From the time you place the plant in the ground until you pick your first cucumber will be about 1 month... if you can find the plants... or two months if you have to buy seeds. If you don't have anywhere to plant a cucumber plant you can put one in a large pot and then set it near a fence that it can climb on. Just make sure to give it plenty of food and water.

If you take care of the plant and keep the mature cucumbers pulled off, the plant will continue to produce cucumbers until the weather gets down into the high 30's which in your area would probably be in December.

I keep at least one of my cucumber plants producing as long as I can even if I'm feeding the bulk of them to my chickens. I refuse to pay 80˘ for a @#$&^%* cucumber to slice up on a salad.

LindaSue 06-09-2010 07:32 AM

Quote:

Originally Posted by The Chicken Lady (Post 13568912)
I refuse to pay 80˘ for a @#$&^%* cucumber to slice up on a salad.

I know what you mean. When we lived in Michigan we had a big garden and grew tons of zucchini. It killed me to have to buy zucchini in the grocery store when we moved to Texas. We're renting our house so we can't plant a garden here. Plus, I'm not not keen on gardening in this heat.

The Chicken Lady 06-09-2010 09:47 AM

Quote:

Originally Posted by LindaSue (Post 13571906)
We're renting our house so we can't plant a garden here. Plus, I'm not not keen on gardening in this heat.

That bites!

Being retired and living on a fixed income a garden is a great money saver for me. There is no way I could afford to buy the quality or quantity of food that I get out of my small garden.

The trick with the heat is to tend your garden for a few minutes each morning just after sunrise. It’s not too hot then and if you do it every day it’s not a lot of work.

Maybe later in the season when there is a glut of cucumbers on the market you can catch a good sale and make some pickles.

watcher513 06-09-2010 01:57 PM

Actually, you could have a container garden. 5 gallon buckets work wonders. You can put them anywhere. Just need to put holes in the bottom for drainage and water a little more often. Tomatoes, cucumbers, almost anything really.

LindaSue 06-15-2010 10:00 AM

I'm going to try making a small batch tomorrow. The store had the pickling cucumbers for 79˘ pound today (they were $1.39 pound the last time I checked) so I bought just over a pound of small ones. They cost me just under a buck.

The Chicken Lady 06-15-2010 04:03 PM

Quote:

Originally Posted by LindaSue (Post 13594571)
I'm going to try making a small batch tomorrow. The store had the pickling cucumbers for 79˘ pound today (they were $1.39 pound the last time I checked) so I bought just over a pound of small ones. They cost me just under a buck.

I think you will enjoy them...everyone who has tasted this recipe so far has liked it. That is a great price.

LindaSue 06-16-2010 08:19 AM

I made them this morning but I had some trouble finding the right size jar(s) for the amount of cucumbers that I bought. Two pint jars or 1 quart jar weren't enough to hold 1 1/4 pound of cucumbers. If I divided them into 3 pint jars there wasn't enough brine. I ended up having to leave out the equivalent of one cucumber (I had six). Next time I will double the brine and use 3 pint jars. I didn't throw out the four pieces though. I just threw them into a nearly empty jar of pickles that was already in the fridge. I figure that they'll eventually turn into pickles.

By the way, I was nervous about keeping them on the counter for three days because of my husband's immune system being depressed by his anti-rejection meds. So, I'm "processing" mine in the fridge. I'll let you know how that works out in a few days.

ljguitar 06-16-2010 12:20 PM

Quote:

Originally Posted by LindaSue (Post 13598125)
...I'm "processing" mine in the fridge. I'll let you know how that works out in a few days.

Hi ladies…
I am following this because it isn't cucumber season in Wyoming yet (another month at least).

LindaSue - I’m curious to hear about your results on processing them in the fridge (lots of online recipes use that approach).



LindaSue 06-16-2010 12:45 PM

Quote:

Originally Posted by ljguitar (Post 13599063)
LindaSue - I’m curious to hear about your results on processing them in the fridge (lots of online recipes use that approach).

That's good to know. I've made freezer pickles before so I figured that "fridge pickles" ought to work too.

This recipe is from my mother-in-law and they're very good. I don't see why the sugar couldn't be replaced by Splenda.

FROZEN CUCUMBER PICKLES
4 cups sliced cucumbers
2 cups sliced onion
2 teaspoons salt
2 tablespoons water

Mix and let stand 2 hours; drain. Return to bowl and add:

3/4 cup sugar (use Splenda)
1/2 cup cider vinegar
1 teaspoon dill

Let stand until liquid covers the cucumbers. Put in small containers and freeze. Thaw to serve.

The Chicken Lady 06-17-2010 10:52 AM

I think the next batch I make I will put one jar in the frig and compare it to the ones processed on the counter and see if there is any difference.

ljguitar 06-17-2010 11:39 AM

Quote:

Originally Posted by The Chicken Lady (Post 13602479)
I think the next batch I make I will put one jar in the frig and compare it to the ones processed on the counter and see if there is any difference.

Hi CLady…
Please be sure to report back, ok? We want to know...



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