Claussen Kosher Dill Pickles/Deli Pickles (Copycat - Easy No Canning!) Recipe

"This is the perfect homemade pickle! I made these about a month ago, they are just like the real Claussen pickles and like the ones sold and served in the Deli in huge barrels! The first time I made these I used a large food-safe container, the second time I made them I made two separate recipes and used about 100 cucumbers then transferred them to smaller glass jars (as shown). Do not try to use the regular grocery store cucumbers they have wax on them and the brine will not penatrate, use your fresh picked local garden pickling cucumbers as they are not waxed. These can be stored in the refrigerator for up to six months provided you keep them covered with brine. Try these! They are so good!"

Original is 40 servings

Metric US

I've Tried It

Ingredients

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9 to 10 pounds cucumbers (35 to 40 fresh small to medium pickling cucumbers, NOT WAXED)
1 gallon water (cold)
1 cup cider vinegar
2 tablespoons pickling spices (mixed)

2/3 cup salt (canning or kosher salt Do NOT use iodized salt!)
10 cloves garlic or more, to taste
4 fresh dill heads (4 tablespoons dried dill seed not weed!)

Nutritional

Serving Size: 1 (215.2 g)
Calories 16.5
Total Fat - 0.2 g
Saturated Fat - 0 g
Cholesterol - 0 mg
Sodium - 1903 mg
Total Carbohydrate - 2.9 g
Dietary Fiber - 0.9 g
Sugars - 1.5 g
Protein - 0.7 g
Calcium - 21.7 mg
Iron - 0.3 mg
Vitamin C - 3.7 mg
Thiamin - 0 mg

Step by Step Method

Step 1

Wash all the cucumbers well but DO NOT SCRUB!

Step 2

Trim 1/8-inch from the blossom end of each cucumber and slice in half lengthwise or into quarters, depending on how large your cucumbers are and how big you want them to be when they're done.

Step 3

In a gallon jar (or large, wide-mouth, food-safe container) layer the dill heads or seed, garlic cloves and sliced cucumbers.

Step 4

In a separate pitcher or bowl, stir together the remaining ingredients until the salt is dissolved.

Step 5

Pour the brine over the cucumbers, taking care to make sure all of them are fully submerged. If needed, place a plate or mug or other non-reactive heavy item on the cucumbers to weigh them down and keep them under the brine!

Step 6

Cover lightly with a lid just perched on top or secure a piece of cheesecloth over the jar with a rubber band to keep fruit flies away.

Step 7

Leave out of direct sunlight on the counter for two to four days or until the cucumbers taste like pickles throughout.

Step 8

Fix your lid onto your jar or container and chill.

Step 9

These can be stored in the refrigerator for up to six months provided you keep them covered with brine.

Step 10

NOTE: If at any point in the proceedings "fuzz" or "foam" develops on top of the brine, use a spoon to remove it. If there is "fuzz" attached to any of the cucumbers, remove the ones affected and be sure the others are still fully submerged.