Claussen Pickle Recipe

[Kenz]

Yummy Pickle! want to try?

Creating a homemade version of Claussen pickles involves a brine-based fermentation process. Here's a simplified recipe:
Ingredients:

• 5-6 pickling cucumbers
• 2 cups water
• 1 ½ cups white vinegar
• 2 tablespoons pickling salt (non-iodized)
• 2 cloves garlic, peeled and smashed
• 1 tablespoon whole mustard seeds
• 1 teaspoon whole coriander seeds
• ½ teaspoon red pepper flakes (optional)
• Fresh dill sprigs
• Grape or oak leaves (optional, for crispness)

Instructions:

1. Prepare Cucumbers: Wash cucumbers thoroughly. Trim off the blossom end (opposite the stem end), as it contains enzymes that can soften the pickles.
2. Make Brine: In a saucepan, combine water, vinegar, and pickling salt. Bring to a boil, stirring to dissolve salt. Remove from heat and let cool to room temperature.
3. Prepare Jars: Sterilize glass jars and lids by boiling them in water for 10 minutes. Remove and let air dry.
4. Pack Jars: Place garlic cloves, mustard seeds, coriander seeds, red pepper flakes (if using), and a few sprigs of dill into each sterilized jar. Pack cucumbers tightly into the jars, leaving about ½ inch headspace at the top.
5. Add Brine: Pour the cooled brine over the cucumbers, covering them completely. If using grape or oak leaves, tuck one or two into each jar to help maintain crispness.
6. Fermentation: Seal jars with lids and place them in a cool, dark place to ferment for about 1-2 weeks. Check daily to ensure cucumbers remain submerged under the brine.
7. Storage: Once fermented to your liking, store Claussen-style pickles in the refrigerator. They will continue to develop flavor over time.

Enjoy your homemade Claussen pickles as a delicious snack or addition to sandwiches and salads!

 

[deinleigh]

Enjoy your homemade Claussen pickles as a delicious snack or addition to sandwiches and salads! Perfect for any time you crave something tangy and crunchy.

 

[bhella]

Yummy Pickle! want to try?
View attachment 4650
Creating a homemade version of Claussen pickles involves a brine-based fermentation process. Here's a simplified recipe:
Ingredients:

• 5-6 pickling cucumbers
• 2 cups water
• 1 ½ cups white vinegar
• 2 tablespoons pickling salt (non-iodized)
• 2 cloves garlic, peeled and smashed
• 1 tablespoon whole mustard seeds
• 1 teaspoon whole coriander seeds
• ½ teaspoon red pepper flakes (optional)
• Fresh dill sprigs
• Grape or oak leaves (optional, for crispness)

Instructions:

1. Prepare Cucumbers: Wash cucumbers thoroughly. Trim off the blossom end (opposite the stem end), as it contains enzymes that can soften the pickles.
2. Make Brine: In a saucepan, combine water, vinegar, and pickling salt. Bring to a boil, stirring to dissolve salt. Remove from heat and let cool to room temperature.
3. Prepare Jars: Sterilize glass jars and lids by boiling them in water for 10 minutes. Remove and let air dry.
4. Pack Jars: Place garlic cloves, mustard seeds, coriander seeds, red pepper flakes (if using), and a few sprigs of dill into each sterilized jar. Pack cucumbers tightly into the jars, leaving about ½ inch headspace at the top.
5. Add Brine: Pour the cooled brine over the cucumbers, covering them completely. If using grape or oak leaves, tuck one or two into each jar to help maintain crispness.
6. Fermentation: Seal jars with lids and place them in a cool, dark place to ferment for about 1-2 weeks. Check daily to ensure cucumbers remain submerged under the brine.
7. Storage: Once fermented to your liking, store Claussen-style pickles in the refrigerator. They will continue to develop flavor over time.

Enjoy your homemade Claussen pickles as a delicious snack or addition to sandwiches and salads!

I think Claussen pickles are a fun recipe to try! Though using pickling spices can really enhance the flavor.

 

[potatohead101]

These pickles are legit amazing! Perfect balance of tangy and crisp, my new go-to snack .

 

[KainGo127]

Yum, Claussen pickles are the best! This recipe looks spot on for that perfect crunch and tang. Can’t wait to make my own—thanks for sharing!