Pickles

[LYakavonis]

I'm looking for Claussen pickles recipe. Anyone have one?:

[Henway]

Good luck. They are a tough one to duplicate because I think they use a double brining process, but here is a comment I found on the internet:

"first make a brine consisting of 1 litre water, 2 tbs kosher salt 2 tbs vinegar & 2 tbs sugar. i usually make about 7-8 litres as i make about 6 jars at a time. in the meantime take your sterilized jars and put 1 heaping tbs of pickling spices in each jar with 3-5 cloves of garlic or more and a good bunch of fresh dill. pack the jars with dill picles and pour your cool brine into the jar filling up to the top and making sure all the pickles are covered. close the jars and put them in the fridge. now you'll have to wait at least 3-4 weeks before they are ready to eat, i usually wait close to 6-8 weeks. they take a long time to ferment because they are in the fridge, but you'll have a clear brine and the pickles will stay hard and crunchy for at least 6 months. i,m just finishing off some that i made last september."

Refrigerator pickles retain their crispness because they are not cooked (canned) like the others that sit on the shelf.

[Kitchen Witch]

Clausen Kosher Dill Pickles

2 dill flowers
2 garlic cloves, peeled & halved
1 1/4 lbs. (8-10) pickling cucumbers
6 long sprigs fresh dill
1 tbsp coarse kosher salt

Put dill flower and garlic in bottom of mason jar; add the cukes, put sprigs of dill in center of cukes, add salt, fill jar with half boiled water
that is now cool, and half vinegar to within 1/8th of top.

Put on seal and ring, shake to dissolve salt, set upside down on counter away from sunlight and heat. Let sit 4-5 days flipping the jar
either upright or upside down each day.

Let sit upright 2 more days then refrigerate.

Lasts about 6 months.

Hope this helps some.

[Henway]

Isn't that a rather out-dated procedure, turning jars upside down for sealing?

[Kitchen Witch]

It's not the procedure - it's the recipe. If you make pickles then you process as you would normally. There are many OLD recipes out there for pickling, etc. - the procedures have changed - the recipes haven't.

And if pickling and preserving is something new to you - pick up a current Ball Blue Book for the proper times, etc.

[Henway]

Yes I'm very familiar with 'safe' canning and preserving and the BBB, which is why I made that statement and there are many people reading these threads who don't know better.

[Kitchen Witch]

I don't care if a person has canned all their lives - I think they should invest in a new book each year. We have may threads here on canning - and many references to updated Blue Books.

But yet there are still those that prefer to do it their own way - like the woman next door to me - oven method - re-uses seals and lids - doesn't sterilize bottles, caps, etc. because that is how she learned it and that is how she continues to do it. No one can tell her anything - she knows it all.

And she keeps her finished products on her shelves in the basement until they are eaten up - and that can be YEARS!

I don't know how she and her family have survived.

[Henway]

Yes! And I don't really care what people do behind their own closed doors, but I desperately don't want to see new recruits picking up their old habits and ways.

[Kitchen Witch]

There is enough information on this site about canning and many references to the BBB. Anyone who wants to can for the first time needs to do their research.