Claussen-like Pickle Recipe

1/2 cup kosher salt

1 cup distilled white vinegar

4 1/2 cups water

Approx. 6-7 fresh pickling cucumbers (quartered or sliced)

Fresh dill - chopped (1-2 heads per jar)

Fresh garlic - peeled, chopped (4-6 cloves per jar)

Banana or green chile pepper (optional) - chopped (1 per jar)

Black peppercorns (12 per jar)


Makes approx. 3 quarts.

- Stir together the salt, vinegar and water until the salt is dissolved. Set aside.
- Tightly pack 1qt. wide-mouth jars with cucumbers.
- Wedge garlic, dill, peppers and peppercorns between cucumbers.
- Pour brine mixture into jar, leaving 1/4" space at the top.
- Cover with lids and firmly tighten the rings.
- Place jars upright into a large pot or canner.
- Fill the pot or canner with water to cover jars. Bring to a boil.
- Boil for 5 minutes.

*If using a canner simply lift the rack out and place on counter to cool. If using a large pot, remove the pot from the stove and place it into the sink. Slowly run cool water into the pot until the jars have cooled to the point that you can lift them out. Be careful with the cool water so as not to crack the hot jars.

When the jars have cooled, place them into the refrigerator or in a cool dry place. Pickles are ready to eat in 24-48 hours, but allowing them to "set" for 7 days ensures lots of flavorful pickles!!