Homemade Claussen Knock-Off Pickles
I hope this comprehensive guide has inspired you to make your own Homemade Claussen Knock-Off Pickles! It’s a rewarding and delicious project that’s perfect for pickle lovers.
Ingredients
Here’s a complete list of the ingredients you’ll need, with precise measurements:
- 35 to 40 small to medium pickling cucumbers
- 1 gallon cold water
- 1 cup apple cider vinegar (preferably raw) or white distilled vinegar
- 2/3 cup coarse canning or kosher salt (Do NOT use fine or iodized salt!)
- 4 cloves garlic (or more, to taste)
- 4 heads fresh dill (or 4 tablespoons dried dill seed – not weed!)
- 2 tablespoons mixed pickling spices
Instructions
Let’s get pickling! Here’s a detailed, step-by-step guide:
Step 1: Prepare Cucumbers
Wash the cucumbers thoroughly, but do not scrub them. You want to remove any dirt or debris, but you don’t want to damage the skins.
Trim 1/8-inch from the blossom end of each cucumber. This is important because the blossom end contains enzymes that can soften the pickles.
Slice the cucumbers in half lengthwise or into quarters, depending on their size and your preference.
Step 2: Layer Ingredients in Jar
In a clean gallon jar (or other large, wide-mouth, food-safe container), layer the dill heads (or seed), garlic cloves, pickling spices, and sliced cucumbers.
Step 3: Make Brine
In a separate pitcher or bowl, combine the cold water, apple cider vinegar (or white distilled vinegar), and coarse canning or kosher salt.
Stir until the salt is completely dissolved.
Step 4: Pour Brine over Cucumbers
Pour the brine over the cucumbers in the jar, taking care to make sure all of the cucumbers are fully submerged.
If needed, place a plate, mug, or other non-reactive heavy item on top of the cucumbers to weigh them down and keep them under the brine. This is crucial for preventing mold growth.
Step 5: Cover and Ferment
Cover the jar lightly with a lid that’s just perched on top (not screwed on tightly), or secure a piece of cheesecloth over the jar with a rubber band. This allows gases to escape during fermentation while keeping out fruit flies.
Leave the jar out of direct sunlight on the counter for two to four days, or until the cucumbers taste like pickles throughout. The fermentation time will depend on the temperature of your kitchen and your personal preference.
Step 6: Check for Fuzz/Foam (and Remove If Necessary)
If at any point during the fermentation process you see “fuzz” or “foam” developing on top of the brine, use a clean spoon to remove it. If there is “fuzz” attached to any of the cucumbers, remove the affected cucumbers and make sure the others are still fully submerged in the brine.
Step 7: Refrigerate
Once the cucumbers have reached your desired level of pickle-ness (taste them!), fix the lid onto your jar or container and refrigerate.
These pickles can be stored in the refrigerator for up to six months, provided you keep them covered with brine.
Enjoy these crisp, garlicky, dilly, and flavorful Homemade Claussen Knock-Off Pickles!