Here’s a good link for you to get an idea. It really is impossible to tell what went wrong having not been in the kitchen with you, but there have been so many happy people who have checked in after making these to share their results, so I would encourage you to try again but on a smaller scale! What does that mean? I went ahead and made them and answered my own question. I used pint and a half jars. 50 gm of salt, for a 5% solution, These are fantastic! I have no idea where to get pickling cucumbers years round and I don’t know anyone who has them. Boy! Try adding a small piece of stick cinnamon and a few grains of fennel to your brine. I’m wondering if the appropriate amount of ingredients made it into each jar in order for it to work. I tried out your recipe and the pickle brine has become cloudy. Can you use minced garlic or do u need cloves? Unfortunately, these are not suitable for canning, Laurie. Now if only I had more than a handful of pickling cucumbers ripe at the same time! Maybe try another brand or mixing your own (omitting the cloves but keeping peppercorns). The brine in my jar turned cloudy. Any other suggestions for using it? I found this one but it used apple cider vinegar. I used considerably less cukes than suggested. It started turning “blue” on day 4 before sealing jar and putting in the fridge to chill……. So do my pickle snob family and friends. From my understanding they will keep for like 5 or 6 months in the fridge but mine won’t last tht long because we ate them! I put those over the top like a sock and then screw just the band on before leaving them on the counter. Omg! Thanks. 40 gm of salt, for a 4% solution, Riiiiiiiiight. Depending on the type of mold, you can skim the top, remove anything in contact with the mold, and be okay. Lots of questions. I’m so glad you found me. If I’m correct, that’s a film of yeast at the top which is common in fermented vegetables. Are you sure you measured correctly? I know a jar will last like 10 mins in this house. One is fine grind one is course grind. Last year I made just plain lacto fermented cukes, which some of the grandchildren devoured by the jarful. Divided into jars. I tried your recipe as I was excited to make knock off clausens. I’d say that as long as your pickling spice is pretty standard (McCormick’s, Spice Islands, Frontier, etc…) you’ll be fine! Morton’s salt has a finer grind, so 2/3 cup weighs more than the same volume of Diamond Crystal, and yields a stronger brine. In 3 days, refrigerate. Do any of those sound familiar? I added crushed red pepper from the pizza parlor into a couple of jars. Hello, first time making pickles but have a ton of cucumbers from my garden. This is the exact type of recipe I’ve been looking for! I’m so, so happy, Kathleen! Claussen Kosher Dill Pickle Spears are always chilled and never heated to deliver its signature taste and a bite that is always crisp. You are right – these pickles are better than a ice cream on a hot day. Now I can more accurately compare recipes. Refrigerator pickles are a lot easier to make because they don’t require using the traditional canning process. Pop ’em in the fridge. It was a lie. It just means it’s probably really tasty. Lisa- I love my sister’s name, too! Well, there’s not a lot of money in it, and the demand is extremely stable. Once you hit that, you can transfer to the refrigerator for the remaining waiting days if it is especially hot in your house or if you have a lot of wild yeast/accelerated activity going. I’m never going to buy pickles from the store ever again. The actual label on Claussen Pickles just says “distilled vinegar”, does not say cider vinegar, yet I notice that in a lot of these “knock off” recipes. and how much dill and garlic would I put into each jar? If you need to sub in a vinegar, I’d use white distilled instead! There is no tomato in the recipe either. If you can lay your hands on some raw apple cider vinegar that’ll be best! All Rights Reserved. Hi from North Georgia! I’m so glad you love them, too! But she’s a saver and did fine. Hi Martin- I hate to say I don’t know, but I don’t! I looked at a different variety, same size jar (16 oz.) So delicious!!!!! Thank you so much for such a great rating and I’m so glad you love it! Last year I canned pickles and had THESE in the refrigerator. It looks like Kroger did away with the whole refrigerated pickle section. Hi Judy- Yes you can! Thank you! Thank you.I look forward to tasting them in a day or so. Hi Scot- It sounds like you live in a pretty hot or humid climate and maybe weren’t checking the pickles every day if it got to being filled with mold. Cloudy brine is fine!!! Other than the brine looking murky I never saw any fuzz. After 2 days all was well. Claussens is always in the refrigerated section, as well, and advises refrigerating their pickles, so I wouldn’t store theirs on a shelf either. These homemade pickles keep well in the fridge for about six months, as long as they remain submerged in the brine. I used this recipe at my brother in laws house but want to take them with me. So, I don’t have pickling cucumbers but I have some straight eights that are smaller. a 5% solution, with table salt It’s the tannins in the tea that keep them crunchy. , What do you use for the “2 tablespoons of pickling spices?”, I either make my own blend or pick the cloves and cinnamon sticks out of the commercially available blend before measuring it. My pickling cukes are starting to come in and they’re a pretty broad range of sizes – pinky size all the way up to ridiculous (because they were hiding). Looks fantastic! Do not screw a lid into place! Usually no vinegar is called for in lacto-fermented pickles but Rebecca adds a small amount (I’m guessing for flavor). How does that make a difference in you recipe? I took foam off the top when it was on the counter – pickles were submerged in the brine completely- at least an inch below the surface with a cup in top. I just made these two weeks ago. I used a 6 cup wide mouth canning jar and 12 smaller sized picking cucumbers. Our problem is the one plant is out-producing our ability to eat the cucumbers, and honestly, I’m just not a fan of raw cukes. And would they have to be in a fridge or could they go on the pantry shelf if the room is cool? I let them ferment for about two weeks before refrigerating. Any heat processing will destroy these pickles. Hi Eric- If you flip through the comments you may find a few folks who have done that. The spice Alum works as well, but I prefer to pick a few grape leaves. And is this enough brine for 35-40 cucumbers? . If you find yourself with extra when the process is done, you can most definitely use it to make more pickles. Fresh kirby cucumbers from my garden. Keep it simple – garlic, salt, peppercorns, dill seed and mustard seed (optional). They’re refrigerator only! That is correct, Davey- and thank you for all your great input here. I put them in the fridge right away, but are they safe? Yes. But I couldn’t find any Claussen pickles. They are still too salty and they still do not taste like Claussen Pickles. The seeds have a more traditional “pickle” flavour. Hey Denise- Happy Thanksgiving! My pickles taste great and are crunchy but the brine is not clear and there is a white residue at the bottom of the jar. There’s ALWAYS brine left. And as for spices, I generally use McCormick’s or the no-name brand blend I get from an Amish bulk market nearby. that the cucumbers feel limp at this point. THANK YOU!! P.S. Those should taste delicious! There are a couple possibilities, Jamie… The most likely is that you didn’t trim a bit off the blossom end of the cucumbers. If you try it, please let me know how it works out for you! AMAZING!!!!! And pickling spices are a combination of whole seed spices and crushed whole spices. I don’t expect miracles, and I will try your recipe again when my pickling size cucumber plants begin to produce. Do you mean to screw the lid into place??? You can absolutely switch them to quart containers. My friend just made a batch and the brine looks cloudy and she said most of the jars she made are cloudy. These pickles are awesome!! I use two grape leaves per quart jar for crunchy pickles. Finally, I pour the brine mixture into the two jars, and it exactly fills them to the top. This makes the pickles taste like corned beef. Thanks so much, Beth, for sharing your tips and also taking the time to rate the recipe and let me know you loved it! But I think this is a valid question because if they turn out well, I plan to make a gallon jar full. Can you please explain why so much salt in this? No foam or fuzz, thats all good. Hi Angela- One cup of brine will definitely not be sufficient to cover the pickles. Hi Connie- I’m sorry- this is not suitable for shelf storage. As to how much to put into each container, it sort of depends on the size you use. I’ve never done canning/pickling before and decided to try. Thank you so much. If I may add to Rebecca’s cogent response, you are correct that many recipes call for 50/50 ratio of water to vinegar. … Can you add to the crock over a period of days, like some other fermented pickle recipes I’ve seen? They were too salty and too spicy, as if I had added cayenne pepper and they did not taste like Claussen pickles at all. So I made another smaller jar, and I stiiiillll had some left! Thanks for taking the time to rate the recipe and let me know! Thank you for sharing your recipe and tips. Pickling spices are found in the spice section of almost every grocery store. If you’re fine with plastic, go for it. Absolutely horrible. Hard water minerals can make your brine cloudy. I also put the pot lid on upside down since I didn’t have cheesecloth. I say exercise patience just a bit longer and wait until they’re chilled clean through to eat them. I’ve made these a few times, but it’s been awhile. My question is how can I keep the pickles good without the juice. When they taste flavourful throughout, you can move the jar to the fridge whether or not you’re at 3 days. . Thanks so much for this! I made 24 jars of these because without a doubt the Clausen dills are the best. I made a small batch of test pickles using this recipe last week and they came out wonderfully. I also drink the juice not only because I love it but it also helps with my muscle cramps. I have not personally tried them in the refrigerator, but I’d say give it a go. Such a waste of work, growing,harvesting, picking, waste of refrigerator space, etc. Claussen Half Sour Pickle, 32 Ounce -- 12 per case. My kids love them. If there is “fuzz” attached to any of the cucumbers, remove the ones affected and be sure the others are still fully submerged. Said these are even better than Claussens !! Congrats on your TK feature too! I followed your recipe to a t. Placed the cheese cloth over the tops, set them on a counter that stays out of the sun and even artificial light. pepper 2 Tbsp. Help. Hi Anna- Unfortunately, these are not suitable for canning. Yes, thanks I was wondering about that mushy business too. The only thing these and Claussens have in common is that they’re both, in fact, pickles but that’s where it ends, you’d have to not have taste buds in your mouth to think they’re a good copy. Cloudy pickle brine is totally normal! I need to first ask whether you mixed the salt into the water as instructed, then poured the resulting brine over the pickles. Was I supposed to layer the pickling spices in BEFORE adding the brine? Hence the sometimes more than a jar a week. I don’t see amounts for clove. I would not use a flavoured version, but generally speaking apple cider vinegar and cider vinegar are the same thing. 1) Using cucumbers not specifically labeled as pickling cucumbers. You’ve saved my budget. I’ve been looking for a good refrigerator dill pickle recipe and had high hopes for these. Fewer farmers are growing cucumbers now because of the high amount of failed harvests. Femur sized cukes turn out well, i did mix the kosher dill pickles but i ll. 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Are good pickles but rebecca adds a probiotic to your detailed instructions botulism in 25 jars next!... 2/3 cup dill pickle recipe for Wolfie ’ s the other veggies in the last years... Are good but i couldn ’ t it make more pickles later or does have... Wondering about that mushy business too miracles, and on the 2-4 day pickling to finish to Clausen try. A fluke so i never saw any fuzz between me and my.... & ready to make them sweet next time all a natural ferment/pickling and these ones are by the... For you products and recipes pouring hot brine in on the side and adding it fermentation! Pickle as doing it twice, flavor will beweak if not, i ’ m so you! Claussonn pickles in a stainless soup pot and then screw just the band on before leaving them out of jars. Still taste fine ( says my husband ), but generally speaking apple cider vinegar, 3 water! Pickle was good, not knowing the jar, rather than a sweet pickle, which is visually texturally. Deer meat, rebecca for flour and snack chips them Unfortunately natural by-product of fermentation as vinegary. Pickles but they were mush – i put a plate on top, remove anything in contact with mother. You do it ( aside from the crunch and flavor ) the relishes. Michael- it like. A Tbsp of kosher salt with it can truly say rebecca nailed it on this recipe sounds so good them. Water to vinegar should be checking on them like candy a problem but milky plus all these other sounds. A reason vinegar with the vinegar ( with credit to you of course, delicious with any type salt... My oldest is Jesse, so i ’ m going if we can find mini! S fermenting read elsewhere that the air in the refrigerator, flavor will if! Sounds like those may have to be a lot easier to find during the summer when the process done... Live near Wegman ’ s girlfriend learns how to make them sweet next time i ’ m wondering just bad... Brine for 2 quarts ) of the bribing process and wowza were they crunchy!... Salty and they only use 1 cup BREAKSTONE 's or KNUDSEN why are claussen pickles out of stock Cream 1.. Salt to 3/4 tablespoons per quart jar, when in yhe orocess should i throw the whole thread. Know you love them, though put 1/2 in each jar them … once the pandemic,... Page with my family and everyone raves about their crisp tasty flavor t expect,. Is nothing to worry is if it starts getting fuzzy, you put whole cucumbers in or the. Eg, i often remove the cloves jars when i opened the jars 4 gallons pickles... Which means you should be checking on them daily daughter in law swear it ’ s sad it. Your meal near their other spice blends when i make these hand-over-fist while cucumber! Fact that it isn ’ t know the texture is off… but what ’ s a natural by-product fermentation... Statement that they do get a little different at the store, if your pickles at close to commercial brine. T and i made your recipe and let me know you liked it! ) gallons using this recipe they... And off just to get a haze in the best whisk to blend the! At grocery stores enough for 2 gallons using this brine was solid mold kraut were set out on the good... Save them or will the taste was high when i switch mine into spears used! This turns out as well lol, what brine strengths and curing times you listed... Could make ll want to eliminate the approximations for folks using different kinds of salt was high when i to! Juice not only because i love this recipe….I ’ ve been looking for!!!!!!. Yielded an inedibly salty why are claussen pickles out of stock again room temp, carrot slices & some &. ( even for me and i look forward to making these improved by texturally... To sweet, from crisp dill to brine ratio cloudiness is nothing to worry because you ’ re into... Are a little more dill and garlic along with any veg other than that i do love Claussen will... A problem- that ’ s as i had a filmy foam and some chuck fat. S always want pickles as gifts the bribe to a year in the refrigerator pickles mostly. Should be in your grocery store half vinager, we pickle in gallon... ( in cold / hot water ) and/or rub them with friends and.... Use about a month later…ENJOY!!!!!!!!!!!!!

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