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.

Baba Ganoush

I'm really enjoying my CSA deliveries this year.  Last week we got several eggplants so I decided to make Baba Ganoush, a delicous roasted eggplant dip that's made with roasted garlic, freshly squeezed lemon juice, and ground cumin.   I like to serve it with salted pita chips.  It's really tasty, but the flavor is even better a day or two after you make it.   

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Items used to make this recipe:

(affiliate links)

• tahini https://amzn.to/3bjX9KM

• nonstick foil https://amzn.to/3cmXXzW

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Baba Ganoush (Roasted Eggplant Dip)

Printable Recipe

Ingredients

• 2 eggplants, cut in half lengthwise

• 4 large cloves garlic, peeled

• 1/4 cup prepared tahini

• 3-4 tablespoons freshly squeezed lemon juice

• 1/2 teaspoon ground cumin

• 1/2 teaspoon kosher salt

• 2 tablespoons chopped fresh parsley

Directions

1. Preheat oven to 375F.

2. Line a sheet pan with foil.

3. Make a small foil package to wrap the garlic cloves in.

4. Place foil-wrapped garlic and eggplants, cut side down, on sheet pan.

5. Bake in center of preheated oven for 30-40 minutes, or until the eggplants are soft and their flesh is easy to scoop out of their skins.

6. Remove from oven and cool.

7. Scoop softened eggplant into a blender or food processor; add garlic, tahini, lemon juice, cumin, salt, and parsley. Pulse to combine; continue pulsing until you reach the consistency you desire. Serve with pita chips or vegetables. Refrigerate leftovers in an airtight container. Makes approximately 3 cups.