Claussen Dill Pickle Clone

I'm not sure if this recipe is actually a clone of Claussen Pickles, but we sure do love the crisp garlicky crunch these pickles provide.  Whether layered on a sandwich or eaten straight from the jar, they're pretty fantastic and so incredibly easy to make yourself.  I should mention the recipe makes a ton, but you can scale it down easily.  

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Start with washed unwaxed cucumbers. This variety of organic cukes were in my last CSA delivery. Aren't they beautiful?

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Slice the cucumbers however you like them - you can make spears or slices. We like kind of thickish slices so I use a mandolin which makes quick work of it and all the slices end up being exactly the same thickness.

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Boil the ingredients for the pickle brine. A note about mustard and dill seeds - the most inexpensive place I've found them is at my local Hispanic grocery store. I got a large bag of each for less than $3. Also check out Asian and Indian markets.

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Allow the brine to cool, then pour over the cucumbers and close the jar. Let them sit at room temperature for 3 days, shaking the jar every once in a while, then store them in the refrigerator for up to 1 year.

Items used to make this recipe:

(affiliate links)

• mandolin slicer https://amzn.to/2Y2aKRB

• large pickle jar https://amzn.to/2W2aGQ0

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Claussen Dill Pickle Clone

Printable Recipe

Items Needed

• 1 gallon jar with lid (or 4 quart-size jars)

• 12 five-inch long unwaxed pickling cucumbers, washed and cut 1/4-inch thick

• pickle brine (below)

Pickle Brine:

• 1/3 cup minced dried onion

• 6 cloves garlic, minced

• 1 1/2 teaspoons whole mustard seeds (yellow or brown)

• 6 tablespoons dill seeds (or 6 heads of fresh dill)

• 8 cups water

• 1 1/2 cups white distilled vinegar

• 1/2 cup Kosher salt

Directions

1. Place pickles (and fresh dill if using) into clean jar.

2. Bring the pickle brine ingredients to a boil in a large stainless steel pot; stirring until salt dissolves.

3. Allow liquid to cool, then pour over pickles.

4. Place lid on jar and allow to sit at room temperature for 3 days, turning occasionally.

5. Refrigerate pickles for up to 1 year.

Note

• English cucumbers are not recommended.

Meyer Lemon and Vanilla Bean Jelly

Here in my part of Virginia, Meyer Lemons are only available for a few short weeks so I look forward to their arrival each winter.  If you've never had the pleasure of tasting Meyer Lemons, they're a bit sweeter and less acidic than the more common Lisbon or Eureka varieties.  Some describe the flavor as a cross between lemons and oranges.  They also have thin skins and a short life span so grab them when you see them and make something yummy.

Items used to make this recipe:

(affiliate links)

• half pint canning jars https://amzn.to/2NDwSgi

• sure jell liquid pectin https://amzn.to/2VwH9h1

• citrus press https://amzn.to/2C1EaWL

• canning pot https://amzn.to/2EGdfS9

• canning labels https://amzn.to/2En5XkS

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Meyer Lemon and Vanilla Bean Jelly

makes 4 half-pint jars

Printable Recipe

Ingredients

• 15 ounces Meyer lemon juice, freshly squeezed and strained

• 3 1/2 cups vanilla sugar**

• 1 pouch liquid pectin

Directions

1. Have ready 4 sterilized half-pint jars, lids, and screw bands.

2. In a non-reactive sauce pan over medium high heat, bring lemon juice and sugar to a boil; continue to boil for 1 full minute (remove any foam that forms - cook's treat!).

3. Stir in liquid pectin, remove from heat, and immediately ladle hot jelly into prepared jars. Be sure the rims of the jars are clean before you add the lids and finger-tight screw bands.

4. Process in a hot water bath for 5 minutes. Label and enjoy!

Notes

• If you don't have vanilla sugar, you can substitute 3 1/2 cups of granulated sugar plus the seeds of one vanilla bean.

• Eureka lemon juice can be used instead of Meyer lemon juice, but the finished jelly will be more tart.

recipe adapted from Sherrie Graham