CopyCat Clausen Kosher Dill Pickles
10m prep 0s cook 0h ready
A copycat recipe for Clausen kosher dill pickles, made with pickling cucumbers, fresh dill, garlic, and a simple brine. The pickles ferment for about a week, developing a tangy, garlicky flavor.
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Ingredients
- 2 dill flowers
- 2 garlic cloves, peeled & halved
- 1 1/4 lbs. (8-10) pickling cucumbers
- 6 long sprigs fresh dill
- 1 tbsp coarse kosher salt
- Put dill flower and garlic in bottom of mason jar;
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Step 1.
Pack the cucumbers into a clean jar, then tuck sprigs of dill into the center of the cucumbers and add the salt. Fill the jar with equal parts cooled boiled water and vinegar, leaving about 1/8 inch of headspace at the top.
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Step 2.
Seal the jar with the lid and ring, then shake it well to dissolve the salt. Set the jar upside down on the counter, away from sunlight and heat.
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Step 3.
Let the jar sit for 4 to 5 days, flipping it either upright or upside down once each day so the brine and seasonings stay evenly distributed.
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Step 4.
After the flipping period, set the jar upright and let it sit for 2 more days. Then refrigerate the pickles; they will keep for about 6 months.
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