Claussen Knockoff Garlic & Dill Pickles

posted in: Recipes 11
Claussen Knockoff Garlic & Dill Pickles
Claussen Knockoff Garlic & Dill Pickles

Claussen Knockoff Garlic & Dill Pickles

Claussen Knockoff Garlic & Dill Pickles - I can't believe it's been over 2 years since I've pickled a batch of Claussen style garlic and dill knockoff pickles. These beauties have turned out fabulous over the years so I decided to gather all the ingredients for this simple yet fresh crispy delicious refrigerator pickle recipe. Talk about a sticker shock!! Two years ago a case/lug of pickling cucumbers cost me $22.50 but this year the same case/lug was just shy of $45 and that included the 10% discount the manager gave me. With this recipe and a case of pickling cucumbers I was able to pack 21 large mouth quart jars with spears. At my local grocery store a jar of Claussen pickles run about $4.50 each. So the bottom line is by the time you factor all the ingredients and my time it's probably a wash but my pickled cucumbers have no preservatives and the results are to die for!

Knockoff Pickle Spices
Knockoff Pickle Spices
Washed Pickling Cucumbers
Washed Pickling Cucumbers
Quartered Pickling Cucumbers
Quartered Pickling Cucumbers

Start by sterilizing wide mouth quart jars, lids and bands. Wash the pickling cucumbers thoroughly and set aside - DO NOT use regular store-bought cucumbers. They are usually coated with was to preserver them over long shipping/storage periods which dot not bode well with the pickling process.

Brine:

This makes enough brine for 4 quart jars. No need to boil the brine. combine in a large pitcher. Stir until salt is dissolved. Set aside.

  • 6 cups of filtered water
  • 2 cups Apple Cider Vinegar
  • ½ cup Pickling & Canning salt - Do not use regular table or sea salt

Ingredients for each quart jar:

  • 4 cloves of garlic, peeled and sliced in half
  • ½ tsp mustard seed
  • 8 fresh dill sprigs/heads
  • ½ tsp onion powder
  • 1 tsp dehydrated minced/chopped onion
  • ¼ tsp crushed red pepper
  • 1 TBSP peppercorns

Instructions:

  • Pack each sterilized quart jar with the ingredients listed above
    • Pour enough brine in each jar and shake the jar to combine the spices
  • Tightly pack sliced cucumber spears in each quart jar
  • Pour pickling brine over cucumber spears leaving ½ inch or head room or more
  • Cover each jar with lid and band.
    • Tighten band and turn each jar upside-down and right-side up a few times to distribute the seasonings
  • Loosen each band and allow to sit on counter top for 3 days
    • Twice daily - tighten band and turn/shake each jar 4 times
    • Loosen bands and return to counter top
  • On the 4th day, tighten the bands and refrigerate the Claussen Knockoff pickles
    • These Claussen Knockoff Garlic & Dill pickles will keep in the refrigerator for at least 6 months but I know they will be enjoyed way before that

I highly recommend leaving the pickles in the refrigerator for at least one week before cracking your first jar ... Enjoy!

Stuffed Quart Jars
Stuffed Quart Jars
Cucumbers with Lids and Bands
Cucumbers with Lids and Bands
Knockoff Pickles Pickling
Knockoff Pickles Pickling

For Planning Purposes:

One case/lug of pickling cucumbers will pack approximately 20 wide mouth quart jars. Depending on the size of the pickling cucumbers I was able to tightly pack 12 to 15 spears in each jar. I cut each cucumber into 4 spears which means I packed 3 to 4 cucumbers per jar.

Approximate amount of Ingredients:

2½ to 3 cups Pickling Salt, ½ gallon Apple Cider vinegar, 1½ gallons filtered water, 1 to 1½ lbs peeled fresh garlic, 2 oz mustard seed, 2 bundles dill sprigs, 4 oz pepper corn, 2 oz onion powder, 4 oz dehydrated onion chopped/minced, 1 oz red pepper.

11 Responses

  1. Baba
    | Reply

    This is a wonderful recipe. Everyone enjoyed it. Now the pickles are gone, can I reuse the brine?

    • Pete Jautaikis
      | Reply

      Glad everyone enjoyed the pickles. They really are good! Unfortunately, you cannot reuse the brine. I’m not a pickle expert but I personally would never reuse the brine.

      • Margo
        | Reply

        I would keep the left over brine for Ceasers. YUM

  2. Tammy
    | Reply

    When pickles are done can they be stored in a cabinet, and put in the frig a week before being eaten, or once done do they have to be refrigerated at all times?

    • Pete Jautaikis
      | Reply

      If memory serves me right, (I posted the recipe over 3 years ago) it called for the pickles to be refrigerated after rotating the pickle jars for 3 days. As I stated, the pickles should be good for up to 6 months in the refrigerator but I found out that they were eaten way before that.

      The recipe I shared was a compilation of Claussen Knockoff recipes and all the recipes called for the pickles to be refrigerated after 3 days. I therefore cannot advocate leaving them in a cabinet until you’re ready to eat them. For example, Claussen pickles in stores are always refrigerated. Keep them in the fridge …

  3. Ann
    | Reply

    Sounds like a great recipe, but who has that much room for all those pickle jars in a refrigerator?

    • Peter Jautaikis
      | Reply

      That’s what family and friends are for … I guarantee that if they love pickles you won’t have any problem getting rid of a few jars. But once you taste them, you won’t want to share!

  4. Ann
    | Reply

    Is the 8 heads of dill a mistake? That would fill the jar up!

    • Peter Jautaikis
      | Reply

      No, it’s not a mistake. Please check out the photo that shows the dry ingredients before the cucumbers and liquid is added. Note that the dill sprigs/heads do not fill the jar up. Perhaps I used the wrong term for the dill. Let me know if that doesn’t answer your question.

  5. Sumi
    | Reply

    In your approximate amount paragraph, you list 4 oz pepper corn, but I don’t see it in the recipe. How much in each jar?

    • Peter Jautaikis
      | Reply

      add 1 tablespoon of peppercorns per jar

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