I'm not sure if this recipe is actually a clone of Claussen Pickles, but we sure do love the crisp garlicky crunch these pickles provide. Whether layered on a sandwich or eaten straight from the jar, they're pretty fantastic and so incredibly easy to make yourself. I should mention the recipe makes a ton, but you can scale it down easily.
Claussen Dill Pickle Clone
- 1 gallon jar with lid (or 4 quart-size jars)
- 12 five-inch long unwaxed pickling cucumbers, washed and cut 1/4-inch thick
- pickle brine (below)
- 1/3 cup minced dried onion
- 6 cloves garlic, minced
- 1 1/2 teaspoons whole mustard seeds (yellow or brown)
- 6 tablespoons dill seeds (or 6 heads of fresh dill)
- 8 cups water
- 1 1/2 cups white distilled vinegar
- 1/2 cup Kosher salt
- Place pickles (and fresh dill if using) into clean jar.
- Bring the pickle brine ingredients to a boil in a large stainless steel pot; stirring until salt dissolves.
- Allow liquid to cool, then pour over pickles.
- Place lid on jar and allow to sit at room temperature for 3 days, turning occasionally.
- Refrigerate pickles for up to 1 year.
Note: English cucumbers are not recommended.