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Nutrition Facts
Serving Size 1 (372g) Recipe makes 10 servings
Calories 46
Calories from Fat 3		(6%)
Amount Per Serving		%DV
	Total Fat 0.4g	0%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.1g
	Polyunsaturated Fat 0.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 5667mg		236%
Potassium 319mg		9%
Total Carbohydrate 8.7g		2%
	Dietary Fiber 1.1g	4%
	Sugars 3.7g
Protein 1.5g		2%
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Claussen Kosher Pickle Copycat

Recipe #249520 | 1 hour | 30 min prep | add private note

⁽⁹⁾ RATE IT NOW Print Recipe

By: Bonnie Young
Aug 29, 2007

Two weeks ago I was in the grocery store and a man was buying fresh dill. We started talking and he said he was making Claussen Clone Pickles (my favorite) I asked him to call me with the recipe and he did and this is it. His name is Joe Knutowski. I did make the pickles and they are really a close copycat.

SERVES 10 , 1 gallon (change servings and units)

Ingredients

1 gallon cucumber
1/3 cup instant minced onion
6 garlic cloves, minced
1/2 tablespoon mustard seeds
6 heads fresh dill
1 1/2 quarts water
2 cups cider vinegar
1/2 cup canning salt

Directions

1
Slice cucumbers lengthwise into quarters add to jars along with the dill.
2
Boil liquids and seasonings to dissolve the salt then cool. Pour over pickles and let sit on counter for three days turning them occasionally. then refrigerate. He said they keep for a year.
3
Please do not try to use the regular grocery store cucumbers, they have wax on them and they will not turn out. You can use grocery store pickling cucumbers as they are not waxed.

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Featured Reviews for This Recipe

From: Chef #1215381

On Nov 15, 2009

Thanks for sharing this recipe. We love Claussen pickles and this is a very good replica at a fraction of the cost. I especially like that they just need to be put in the refrigerator and not canned.

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From: Couperjoe

On Nov 5, 2009

Absolutely great, maybe better than the original. I'm starting my 3rd batch once again in gallon size. Thinking of making more as gifts if I can find more big mouth gallon jars. All the family loves them. JoeC Zion, IL

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From: Gramma Rox

On Aug 11, 2009

OK, I'm going to have some serious issues with this one - it's only been three days and I'm already hitting them hard. :o) WOW are they great! The first day they were a little soggy but they are getting more crisp every day. YUM... I didn't have any canning salt so I used 2/3 c. of kosher. It is a little salty so I may cut it back a little next time, but I'm loving it. Thanks for the recipe - I'm glad I tried it early in the canning season so I can put up plenty!

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From: Beansy

On May 26, 2009

I was given this recipe by a friend about 8 years ago. It is an excellent recipe. I make them in a 5 quart ice cream pail. We call them bucket pickles and they can last a year in frig. One year I made nine buckets! Love them.

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