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Our Favorite Pickle Recipe - Claussen Clone Refrigerator Pickles
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- čas přidán 16. 08. 2015
- This is our favorite Pickle Recipe. We really enjoy Claussen pickles and this recipe is modeled after these pickles. Very simple to make and taste great.
Recipe:
Size: 4 mason Jars
Ingredients:
- Pickling cucumbers
- 20 Sprigs Dill ( 5 per jar)
- 4 Small Garden Onions (1 per Jar)
- 4 Cloves of Garlic(1 per Jar)
- 1 Cup White Vinegar
- 2 Quarts of Water
- ½ cup of canning / Pickling Salt
Fill each Jar with 5 sprigs of dil, 1 small garden onion cut up, 1 cut up clove of garlic. Then fill the rest of the jar with pickling cucumbers.
Boil 2 qts water, 1 cup vinegar and 1/2 cup of pickling / canning salt. Once reaches boiling pour into each container and cap.
Leave sit at room temp for 2 days and move into the fridge.
Should keep for 9+ Months.
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This is our go to for pickles! We have been making them for years now thanks to your video! Really appreciate it!
Tip for a less soggy pickle is to cut off the tip on the blossom side. It contains an enzyme that will make them soggy.
Watching this video 7 years later and it’s still our go to refrigerator pickle recipe! 😊❤
Great recipe. I halved the recipe and as far as pickling salt, instead of a half a cup of salt (again, halving the recipe), I used a quarter cup of pickling salt to 4 cups water and 1/2 cup white vinegar. I added the fresh dill top and bottom. And diced garlic and white onion. I poured the hot brine into my jars and let them cool to room temp. I then put them in my fridge for 3 days. I did not let them sit outside the fridge for 2 days. They are amazing! Thank you for sharing your recipe. They were better than claussen. I made spears.
Bay leaves help keep them crisp longer.
Dude!!! These pickles ROCK, they are the best, made them three times now and turned out great every time. Thanks to you and your family for sharing!
That was awesome! Thank you for showing how easy it is!
Best refrigerator pickles! Thank you so much! These are so good, when I gift a jar, I have to make more for them too. Enjoy
I used this recipe last year. It worked out quite well! I'm definitely going to use it again this year! Thanks for your video!
Just made these. Thank you! I loved the video!
Just wanted to say these are the best pickles Ive ever made and tasted homemade!!! thanks
I tried this recipe except I added 1/4 Tbs of red pepper flakes and 1/2 Tbs of whole black pepper corns and the flavor was FANTASTIC! It came out a little too salty for me with your amount of salt, but otherwise the flavor was SPOT ON for a Claussen pickle - even without the mustard. Good job guys. I'm gonna try it with less salt next time. I use this brine for cucumber tomato salad and it's delicious! Lasts at least two weeks in the fridge too.
Same here
Thanks for the recipe! These look yummy!
I made them and I love them 😍. Mine was a little salty but still so yummy. Thank you for the help making a great pickle
it works out great. my family loves them.
Well, I know what I'll be doing this weekend lol! Great video!
Looks good thanks for sharing.
Thank you! Great video.
I really like your video and recipe. I cut the salt back in half to suit my taste and it fermented just fine.
Claussen's are the best pickles in the universe! Where are the peppercorns? I know I've seen peppercorns in Claussens. I have also, once the Claussens are gone, sliced up cucumber from the store and throw them in the left over brine, and in about 3 days, you have another batch of Claussens.
I added peppercorns AND pepper flakes to mine!
If you love Claussen's pickles, and I do, keep your eyes open for Grillo's pickles. They are a newer fresh/fridge pickle brand and their pickles are incredible!
I love this recipe
I will be trying this recipe next year thanks for Sharing God bless buddy
oh I'm making this and sharing
Thanks for sharing this is one of my favorite 😊
Thank you. Good video
I love pickles so much
Great looking pickles 👍🏼
Great video and great narration.🙂 Heck, I even kinda liked your candid attitude.😉
I think I will give them a try
Looks like a new recipe for me to try. Neat to have your daughter helping as well!
harley96cube Fall time brings a lot of family projects. :) Thanks for watching!
just made my first batch and ill never go back to store bought again mine are fresh crunchy easy to make and i love them.
I think i might kinda try this.
i like simple
I just used your recipe to make some. Can't wait to try them. You look familiar. Did you make a video showing how to change the oil in a zero-turn lawnmower?
Yummy!
I think I'll try your recipe. I've canned so many pickles this year and I need some slightly different flavors. But I'll have to can all but one jar as I don't have room in my fridge right now for several jars of pickles. I've found that these sorts of recipes translate well to a 10 minute water bath, you just don't get the benefit of lacto-fermenting like the ones you leave out..
Thanks deeply for sharinG your awesome video!!! I lovVed seeinG your child's lil hands helpinG out! Happppi Summer fellow Pickle LovVers!!!✌😇🌎🌻😍🌻🌹🥒🥒🥒🌹🦋🌞
enjoyed your video. was just wondering why you leave the pickles to sit in the jars for 2 days prior to putting in the refrigerator? ive noticed a lot of other people put them right into the refrigerator does it make a difference?
Great video. Cucumbers are one of my favorites as well. Might have to try your recipe. Thanks
CopingWithTheTimes Thanks!
Life in Farmland We did ok this year. I did know we would have a smaller harvest this year. With having back surgery for the 3 time in 2 years I was nit willing to push it. We did the porch thing as you know. I was socked how well in SC heat we did tho. Growing in pots takes a lot of water but that is ok we have a good well. The best part was I still have some food to can as well as I have been drying loads of tomatoes.
Lolo sorry no clue why I am telling you all of that. O well brother Nice work I am going to try your recipe next year if the go Lord still has not called me home. God Bless Brother.
yankey4 Hope the back is doing better Thank you for sharing!
Followed this recipe and they turned out great. I have 4 qts. in the fridge now. I want to make more but need to store on the shelf instead of refrigerator. Do I just waterbath can them for 10 min?
Thanks! Only problem at 4000ft elevation, boiling temp is 96 C, so pickles maybe not quite as crispy? Thanks for thoughts.
I really appreciate this video. I used it last year and made amazing pickles. I forgot how I made them so I came back again this year to watch your video again. Thanks!
We discovered this recipe in the summer of 2020. In 2021 we doubled the hills of pickling cucumbers we planted in the garden, just so we could make lots and lots of pickles. This summer, 2022, we continue to enjoy pickles made with this recipe. Thank you!
Made my day reading your comment. Thank you!
Do they last 9 months in the refrigerator
looks good. You put the water/vinegar/salt mixture in the jar while it's still hot? Does this cook the cucumbers? I would assume you allowed it to cool to room temp before you put the lid on it, am I correct? Sorry for all the questions, I'd like to try this soon. Thanks!
Made these and they’re really good. However, the garlic turns blue for some reason. Any thoughts on why? BTW the “blue” garlic doesn’t seem to affect the taste.
Claussen pickles are my favorite! Are they crisp like the Claussen pickles are? Thanks for sharing your recipe!
Nifty Thrifty Bits Yeah nice and crispy. I prefer the fridge pickles over the canned ones for that reason. Wish I had a way to pass you one so you could try it.
That's sweet of you. I need to make some for sure! Thanks!
I made a batch but I used normal table salt with they still turn out ok?
Bro this was a SALT BOMB of a recipe!!!!!!!!! I like where the flavor is headed and definitely see the relationship to the Claussen Pickle, but GD man I like salt and these were on the verge of inedible. I used whole cucumbers to boot! I just drained off 1/2 the brine after 2 days, added a bit of vinegar and some fresh water in hope the whole batch isn't a loss. For the people who actually made this and measured, and said it was good, you must have a distorted sense of taste...if you're reading this, adjust the recipe to increase vinegar slightly and decrease salt to at least 1/3 cup.
What is the reason for letting them sit at room temperature for 2 days? Luv all the videos thx!
It helps them ferment
Hey young man. I tried your recipe today. It was so simple. My garlic has a blue tint to it. Is that ok🤔 Thank you for sharing 😊
Bay leaves and mustard seeds help to keep them crunchy
Do you stir the brine until the salt dissolves?
Thanks for this great recipe. I've been hounding the internet for a refrigerator that is NOT sweet and Claussen is my favorite store-bought brand. Can sea salt be used instead of "picklingsalt?" Also, what is the reason for leaving it at room temperature for 2 days? Does it get pickled faster that way?
Does anyone know why Vlasic is selling 16 oz of Polish dill spears in a 24 oz jar ???
The first thing I do when I open a bottle of spears is to put them in a much more narrow jar.
I have noticed recently that when I do this now, there are no extra pickles left over in the larger jar.
Why are they still selling these pickles in a larger jar ???? I don't need all this extra pickle juice.
The big jar is literally 50% bigger than it needs to be and is also annoying to try and fit in our refrigerator door.
WRZ 2021-08-08
You didn't say whether to put lid on when leaving on counter for 2 days.
When can you eat them
When left on the counter are they covered with a lid or cheesecloth? Just curious about managing the gas from the ferment.
They are not fermented dear. You only leave the jar of pickles out for 2 days. Then refrigerate them after that. My best :)
I tried this recipe and by the way I love it when things are salty but this recipe was way too salty. Maybe you need a quarter cup of salt?
Hi! I'm a new subscriber. I don't have access to fresh dill (darn it!!). Can I use dry dill and or dill seed? If so, how much would you suggest to use?
You can often find it in the grocery stores if needed. If you have dried dill 1/4 teaspoon is often equal to 3 -5 springs (per jar).
Welcome to the community by the way! :) Glad to see you here!
How long do I have to let them sit before I can eat them? Can kosher salt be used in place of pickling salt?
You can eat them right away if wanted but the flavor is best around day 2. We often sneak a few out with a few hours. :)
As for the salt question:
Kosher Salt: is commonly interchanged with pickling salt because most are also pure salt with no additives or anti-caking agents. (Note: A few brands of kosher salt DO have other ingredients, so always check the label if you want a clear brine. It should only say “salt” and nothing else.) And if you can find a “fine grain” kosher salt, all the better. Its weight should be pretty close so it will work. Using salts other then Kosher is not recommended.
Life in Farmland this maybe a silly question but why do they have to sit out for 2 days?
take a shot every time he says “KIND OF”
I’d be dead! Lol
@@harwoch 👍👍🤣🤣🤣
No sugar?
We don't grow onions, so we use our scallions. We also add a grape leave (Like the Grillo Pickles).
So you wouldn't recommend canning these? I made them, they are great, I'm just going to have an abundance of cucumbers and was hoping I could can this recipe and have them all winter and into next year.
+Steph W they turn out pretty good canning as well. Just not as much of a crunch. Not soggy but not the same snap.
These can be canned for the shelve by heating your jars,boiling the brine ,put cuke,s in your jar while jar is hot , pour boiling brine in wipe jar ,put on hot lid and seal tight,that,s it !
No water bathing !
So I'm confused... did you say 2 CUPS of water because it sounds like you are saying 2 QUARTS . I'm unsure, please specify.
I kinda think he likes the word "kinda" just about as much as he likes fresh pickles. Good video. Straight to the point, no babble, lots of info and helpful pointers.
lol, yeah that is something I have worked on. It was amazing how much it came out as soon as the camera was turned on. Hey, if you ever need a drinking game ... :)
Life in Farmland I say it all the time too. Kinda a Minnesotan type thing. You reminded me of my cousin Grady. Anywho, hope you have a great day and thanks for the video and especially the response. Good channel.
Mines got soft first day
Are they ready to eat after the two day? Or do they need a few more days in fridge before you eat?
+John S we start munching on them after 2 days but the flavor gets better after a week or two.
If you look at the label, Claussen includes mustard seed and red peppers.
do you let the brine cool before pouring over?
I was wondering that too .
Kinda
Not suppose to heat it
Eric, I kind of thinking your a little enthusiastic for pickles. I honestly never noticed the "Kind a" when I was watching the video. It was only after reading the comments. Personally, I think some people are making a mountain out of a mole hill.
I “kinda” like this recipe 😂
Why does no one list the ingredients that a jar of Clausen pickles tells us is in them, cucumber, garlic, mustard, dill, red pepper, turmeric. Still can't find any video that claims to have those ingredients or the proper ratios worked out.
You never boil the brine for clussen clone pickles. Thats that hole point to getting the same taste. Hell their matoe is always chilled...never boiled.
James Wilson the cucumbers are never boiled. Doesn’t mean the brine wasn’t
Interesting recipe. I wish I had a dime for every time you said "kinda." Kinda hard to believe.
L B I know. Something I have been working on. Soon as the camera turns out they start flying.
Says they’re a clone, puts pickles in a claussen jar that says “never heated” and proceeds to add boiling brine……
That was my question. I believe the brine has to cool.
What? You don't make your own vinegar? LOL
BC ElginTex ha, we were thinking about making some apple cider vinegar this fall. Still have some reading and trial and error on white distilled vinegar but would be fun to learn.
These would absolutely not last 9 months in my house
Not really anything like a claussen in this recipe, this recipe is nothing like a clone, you won't find onions, and claussen cools the brine ( if it's even heated) before adding to the jars.
Turn off the damn music
Too much work. This tip is 100 times easier. As your jar of Clausens declines, replace them with cut Persian cucumbers. In 2-3 days you'll have a pickle with taste and texture that is 98% Clausen. You can do this 2-3 times before the brine where's out, or more depending on your taste.
Never heard of Persian cucumbers. Can you grow them in the southeast?
You use the phrase "kind of" a great deal. 24 times in a 227-second video to be exact. That means you 'kind of' average saying 'kind of' once every NINE seconds, which is 'kind of' a lot.
Christopher George You must be KINDA of bored for taking the time to count how many times he said Kinda of.
Christopher George