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!
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!
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.
Baba
This is a wonderful recipe. Everyone enjoyed it. Now the pickles are gone, can I reuse the brine?
Pete Jautaikis
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
I would keep the left over brine for Ceasers. YUM
Holly
Would canning with this recipe but boiling the brine and doing a water bath still work? Or is this recipe a refrigerated only. Anyone tried water bathing it to have them last longer?
Peter Jautaikis
This is a refrigerated recipe only. For me, I wanted something that was simple. I’m sure there are a zillion recipes online for Vlasic and/or other similar knockoff pickle recipes out there. Grocery shelves are packed full with pickles that do not need refrigeration until they are opened. Perhaps, you could research some of those. Good luck …
christa wortman
just an FYI…I use this recipe every year and process in a water bath then shelf store. I do not have room in my fridge for 20 jars of pickles! I make zero changes to recipe, it works perfect!
Peter Jautaikis
Good to know Christa. Thank you for the information.
Anita
Can you water bath can this recipe
Peter Jautaikis
Not to my knowledge Anita. This recipe is meant to be as described and kept refrigerated. Great results!!
Heather
So use 1/2 cup pickleing and canning salt?
Peter Jautaikis
Yes, the recipe for the brine is for 4 quart jars. Here’s re recipe below …
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
Tammy
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
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 …
Ann
Sounds like a great recipe, but who has that much room for all those pickle jars in a refrigerator?
Peter Jautaikis
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!
Ann
Is the 8 heads of dill a mistake? That would fill the jar up!
Peter Jautaikis
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.
Sumi
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
add 1 tablespoon of peppercorns per jar
Bill
Claussen DOES NOT use apple cider vinegar
Peter Jautaikis
I researched Claussen Knockoff Pickle recipes years ago and found over 27,000 hits. I found that most knockoff recipes called for Cider vinegar, White vinegar or Apple Cider vinegar. Claussen uses “Distilled Vinegar”. I compiled common ingredients from a multitude of recipes and came up with my version of a Claussen knockoff pickle recipe which works for me since I love Claussen pickles! To me, recipes are just a guide and everyone is free to experiment with ingredients and instructions to meet their tastes.
Michael
Made a small test batch, that lasted 3 days. Now making 12 quart jars, will share them. Very good! Thank you!
Madison
I’m shocked to see apple cider vinegar and not regular why is this? Could I use regular vinegar instead ?
Peter Jautaikis
No, you cannot use regular vinegar. Since this is a Claussen Knockoff Garlic & Dill Pickles recipe you need to stay with the ingredients listed. If memory serves me right, I gathered a multitude of Claussen Knockoff recipes and came up with my recipe. All the recipes I found called for apple cider vinegar. I would hate to have you waste all those ingredients and time by using regular vinegar instead of apple cider vinegar.
Erika
Yes Madison, I have used white vinegar. the acidity is safe and the flavor is excellent. I’ve done this recipe both ways. I prefer the white vinegar. The flavor it more “clean” and food safety wise it makes no difference. You won’t ruin a thing!
Melanie Esqueda
I’m fixin to make my third batch of these amazing pickles!! Thanks for the recipe!! They’re a huge hit in my household.
Peter Jautaikis
Thank you for visiting my Blog Melanie. It’s great to hear that your household enjoys the pickles so much. When I can’t find pickling cucumbers to make my own batch, the only brand of pickles I buy is Claussen. Hard to believe that it’s been about 9 years since I first starting making these knockoff pickles.
Cindy Apodaca
This is my 2nd year making pickles with your recipe and absolutely love them! We have an additional fridge so I Make enough to last a year, on my last jar still taste amazing! Just canned another 16 quarts.
Peter Jautaikis
Sounds scrumptious Cindy. I’m glad my recipe works for you and your family. Enjoy … Pete
Melissa L.
Tried this recipe for the first time, amazing! My kind of pickles! Thank you Peter!
Who has tried with WATER BATH CANNING, as I am running out of fridge space already! I am just curious what temp you bring your brine too as well as your water bath temp. Thank you!
Kathy Gross
Have you ever tried this recipe with Zucchinis?
Peter Jautaikis
I have not Kathy. Only with pickles … Let me know how it turns out if you try it – Pete