63
Submitted by Bonnie Young
"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 alot in pickle season and they have stayed good into the spring and they are really a close copycat."
photo by Tegan L. 
- Ready In:
- 1hr
- Ingredients:
- 8
- Yields:
-
1 gallon
- Serves:
- 10
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ingredients
- 1 gallon cucumber
- 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
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directions
- 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. He said they 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.
Questions & Replies
-
So my three days are up and i tried one and it taste like a pickle! A little on the salty side but maybe when there are cold it wont be as salty. I never had any scum on top? Is this ok? Should I leave them on the counter for longer? Also when I make more can I lower the salt and still have a safe recipe? I was reading up on Botulism and it freaked me out!
Ellie M.
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What's the #1 tip for the most crisp pickle
tonyalester333.333
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Hi, I was wondering if I could use your recipe on my YouTube channel, giving you credit due. I will post it as a link to you & your website and say it in the beginning of my video. If I have your permission only, first. Thank you for your consideration. Trixie
Thatgirlkicksrocks2
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Hi, I was wondering if I could use your recipe on my YouTube channel, giving you credit due. I will post it as a link to you & your website and say it in the beginning of my video. If I have your permission only, first. Thank you for your consideration. Trixie
Thatgirlkicksrocks2
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How long are the pickles save in the refrigerator?
Barbara O.
see 6 more questions
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Reviews
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YUCK!!!I don't know why this recipe is so popular. I tried it and found the pickles to be so salty that they were inedible. I thought maybe I made a mistake. I tried again but cut the salt and still found them too salty. Believe me, I love salty food but these were horrible. I'm not new to canning, I've been doing it for more years than I care to reveal. I just made another batch but used recipe # 264500 which calls for just 1T. Of salt. Will update in a few days.<br/><br/>***Update***<br/>The new batch using recipe # 264500 came out fantastic! Really fresh tasting!
Burger Monster
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Note:The amount of cucumbers is approximate, because the amount can vary with the size and shape of the cucumbers being used. A 1-gallon container holds 5 pounds of fresh cucumbers.A 5-gallon container holds 25 pounds of fresh cucumbers.:-)
Dee514
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OK, I'm going to have some serious issues with this one - it's only been three days and I'm already hitting them hard. :o) WOW are they great! The first day they were a little soggy but they are getting more crisp every day. YUM... I didn't have any canning salt so I used 2/3 c. of kosher. It is a little salty so I may cut it back a little next time, but I'm loving it. Thanks for the recipe - I'm glad I tried it early in the canning season so I can put up plenty!
Roxanne R.
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I opened an account on this site just so I could add a review for this recipe. I have been trying for years to perfect a claussen's type pickle, and have put many batches on the compost pile. This recipe on the otherhand WORKED! I did tweek my second batch by adding 1 T peppercorns and 2 tsp of red pepperflakes, and they are awesome!!! Thank you so much for sharing this recipe, one more batch and I'll have enough for a year!
kscalligraphyaol.com
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Very close tasting to a Claussen. When I make this again I would add more garlic. I highly recommend using this recipe#300387 you would not believe how many bugs came off the dill heads! It's difficult wondering what size dill head to use. Some were green, not quite opened and others were flowered.
lets.eat
see 57 more reviews
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Tweaks
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Thanks so much for the recipe, these are great! I prefer the brine with a scant third cup of salt, and the brine makes ANYTHING taste good if you leave it on the counter a few days. Turnips in particular are obscenely good in this.
Emily G.
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FANTASTIC recipe! Used it to make 12 1/2 quarts (doubled recipe). Did boil the jars before packing the cukes. Subbed 2 T dried dill & 2 T dill seed for the fresh dill heads but otherwise followed recipe. Sliced the cukes to be like those Claussen slices &, boy oh boy, they are fantastic!Crispy salty sour garlicky oniony dilly goodness! Added a couple teaspoons of coriander - just because.What a keeper recipe! Thanks for sharing, we'll be using this again & again! Actually better than Claussens (can that be?)!
Busters friend
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How many Persian pickles should I use in this recipe?
breidbart
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Less salt. I like to add 2-3 sliced jalapeño peppers. The longer the jalapeño are in the jar the hotter pickles become. So good!
shajorah
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50:50 white vinegar and Apple cider vinegar. Added black peppercorns
Justin S.
see 5 more tweaks
RECIPE SUBMITTED BY
Bonnie Young
Nekoosa, 89
- 20 Followers
- 50 Recipes
- 12 Tweaks
<p>I'm retired since August 2007 after 20 years from a library in central Wisconsin. I guess you could say my hobby is cooking. My husband has even gained weight since I am home more. <br /><br />I love trying new recipes and just started smoking food in my new smoker. So far I have only made salmon and turkey. Both turned out good. <br />We have two grown children and two granddaughters. <br /><br />We also love camping and try to go often. My husband loves fishing and hunting so we have alot of fish and venison and the freezer. <br /><br />I love Zaar and visit the site almost every day. I really love it when I get a good review on one of my recipes. I just wish members would alow zaar mail fo I could thank them for the review.</p>
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