10 Reviews of Claussen Kosher Pickle Copycat

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!

From: Chef #927541

On Aug 19, 2008

Thank you for sharing this recipe! I love claussen pickles but there are never enough of them in the jar. These pickles tasted wonderful and I had spears that were almost a foot long!! I am getting ready to make my second batch. I used a large jar and thought to myself... this can't be enough liquid for this large jar, so I doubled the recipe. I forgot that those darn cucumbers take up ALOT of room. Dont double the recipe unless you are absolutely sure! I have lots of little tiny jars filled with pickles now because I didn't want to waste any of it.

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.

From: Sharon (Chef #831916)

On Aug 12, 2008

Thank you so much for sharing this recipe. I love Claussen pickles and my boyfriend and I were looking for a recipe for it and ran across yours. I made a batch two days ago and OMG! They taste exactly like the Claussen pickles. I can't stop eating them.

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.

From: Chef 695933 GRPA!

On Sep 27, 2008

I was to looking for a recipe for pickles and ran across yours. I made a batch two weeks ago and they do taste exactly like the Claussen pickles. Thank you, Mr Knutowski, and you, for sharing::::

From: Chef #1404851

On Oct 5, 2009

I love this recipe because the pickles are super crisp!! I had a hard time finding a gallon jar--so I used quart jars and put 2 dill heads,2 garlic crushed,few pepper corns, 1/4th teaspoon mustard, dill and celery seed in each jar and used fresh chopped onions--they are the best pickles I have ever made!!! You have to try these... My only regret is that I do not have a bigger refrigerator to store more in. FYI:The garlic does turn blue but that happens in a lot of pickle recipes-it does not mean they are spoiled.

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

From: the Cook, the Baker and the Kid

On Aug 26, 2009

This was our first time trying pickles and this recipe was great. The time involved was longer, but we tripled the recipe so that had an impact. Initially, they seemed salty, but by the 2nd bite you really did not notice it. We also used more dill than the recipe called for (I think because as neophytes we had a tough time figuring out a “head” of dill). Good overall recipe.

From: Anne~

On May 9, 2009

This didn't work for me, these were too salty for me which surprised me since everyone else had such wonderful results. I thought I had followed the directions but obviously I made a mistake somewhere. Next time I will cut back on the salt. But then again it might just have been My taste buds. Sorry.