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.
Start with washed unwaxed cucumbers. This variety of organic cukes were in my last CSA delivery. Aren't they beautiful?
Slice the cucumbers however you like them - you can make spears or slices. We like kind of thickish slices so I use a mandolin which makes quick work of it and all the slices end up being exactly the same thickness.
Boil the ingredients for the pickle brine. A note about mustard and dill seeds - the most inexpensive place I've found them is at my local Hispanic grocery store. I got a large bag of each for less than $3. Also check out Asian and Indian markets.
Allow the brine to cool, then pour over the cucumbers and close the jar. Let them sit at room temperature for 3 days, shaking the jar every once in a while, then store them in the refrigerator for up to 1 year.
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.