I’m so glad you love it! It holds them under the brine perfectly, and if it leaks, it’s also brine so shouldn’t ruin the batch. Great recipe. I did put all of the jars directly into the fridge and they all turned out great really fast! I actually followed the recipe, and those things are the pickles I have been wishing I could make. Pickling spices is a blend sold by most major spice companies and it’s found in the spice aisle at the grocery store. I saw your recipe for the pickles on the Pioneer Woman’s website. In a couple of days you will have some great tasting pickles. Claussen Kosher Dill Deli-Style Pickle Spears (80 fl. 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! Will that ruin everything? What kind of pickling spices do you use? Now, if the top of your jar had a layer of mold or fuzz, I’d chuck it! Want to have kosher approved dill spears that are safe to children too? Why not put them in the fridge right away? I have been sipping on it daily. I found some good size cheesecloth bags that fit over the entire jar. I engineered this recipe to have extra brine because depending on the temperature and humidity, you may find your brine evaporating at a rate faster than your pickles are, er, pickling at room temperature. Ball Pickle Crisp is great for keeping pickles crisp. Hi Angela- I’ve mentioned the whys and wherefores in comments above, but this is not a recipe that is suitable for canning. Last year I canned pickles and had THESE in the refrigerator. And sadly, brines are not interchangeable for different types of pickles. I made your recipe and am very excited about the smell but am terrified of getting sick. I bought a whole mess of regular cucumbers thinking that it wouldn’t matter. I love the idea of spicier pickles. Looked at them today, Day 4, more fizz and the tops of all of the pickles were mushy at the tops. If you want to eliminate the approximations for folks using different kinds of salt, you can always go with a percentage of salinity. Can you put whole cucumbers in or do they have to be sliced. I found a salt conversion table: 3.5-4 oz . I’m wondering whether I need to change the salt recommendations in my recipe to reflect this issue…. I look forward to making more using the correct amount of everything Ha Ha. Going to add sugar to make them sweet next time. Cloudiness is pretty natural with the lacto-fermented pickles. 1 bay leaf, crumbled. Hi Krissie- The recipe yields about a gallon of pickles, so if you want a quart, you just want to multiply the ingredients by .25. Claussens were long the benchmark for which I aimed in pickle making. Hi Judy- The short answer is that you won’t fit it all in at the beginning. Stored in a brine seasoned with turmeric, garlic and red pepper, these spicy pickles enhance any recipe with the heat you crave. The liquid is not clear like other pickles. And I used way more garlic. Several recipes I’ve seen say to use bottled water but I noticed yours didn’t, I’m confused. I used white vinegar cause I don’t care for cider vinegar. I have heard that if you use water for the pickles instead of vinegar, it will be better for probiotics. New question though: Once these are placed in jars and put in the fridge for long-term storage, how does one keep them 100% under the brine? [email protected] Cutting Edge of Ordinary says. Okay, can I use cucumbers? My first question is this…the leftover brine tastes more salty than the brine with the cukes. Mustard seeds, whole allspice, black peppercorns, sometimes celery seed, sometimes some broken cinnamon stick (but not much!). These pickles were spot on for my taste buds after the 4 days. Pour the brine over the cucumbers, taking care to make sure all of them are fully submerged. Tums Antacid. Pure canning salt usually isn’t designated kosher ( look for a K,P or U symbol or the words Kosher for passover) but I can’t imagine why it wouldn’t be approved. . if you make smaller individual jars how do you seal them to keep? I Made these and the look great! each. I truly hate wasting my time reading a bunch of stories about how much you love your pickle recipe and share the ingredients but not how much. I’m very, very excited for you to try it, too!!! My husband and I both hated them, and they went in the trash. Thanks. Pretzels in Paradise. I also used my garlic press and pressed a couple garlic cloves in each jar. Cloudiness is a-okay! So, I don’t have pickling cucumbers but I have some straight eights that are smaller. I wonder if u could leavevthem in the refrigerator for the 2-4 day pickling to finish. Do you think tipping or gratuity is necessary? I just made my first batch and they were to die for. It defies physics. Log In to Add to Cart . I would like to make a large batch, but do not have the room in my refrigerator to keep them all. Is cider vinegar apple cider vinegar? If you live near Wegman’s Grocery Stores, they have a store brand of raw apple cider vinegar. Should it be 1/3 cup of salt or 2/3 like the recipe says? 1 teaspoon crushed red pepper flakes. You can tell him I asked. Can’t wait!!!! $3.89. I've made a pretty good knock off of them, modified this recipe: https://www.foodiewithfamily.com/2011…k-off-pickles/ and I drink the juice lol Originally Posted by GreatwhiteNorth Yeah, but don't go into […], […] Rebecca takes care of her salt-tooth—rather than sweet-tooth—shares a homemade version of a grocery store favorite in Foodie With Family’s Homemade Claussen Knock-off Pickles  […], […] Homemade Claussen Knock-off Pickles […]. how do I break tese measurements up for just one jar of these pickles to test and see if my kiddos will eat them?? Tasted fine and less salty. If it bothers you, try using distilled water. I love this recipe, I made it easily thanks to your detailed instructions. You will have to leave room to accommodate this. Did you by any chance add the vinegar to the jar directly or did you mix it into the salt water before pouring over the cucumbers? Hi Erica- I do indeed mean apple cider vinegar. I use the freshest picklers I can get from the CSA or farmers market. You can definitely put them in smaller jars, just distribute the pickling spice, dill, and garlic cloves evenly before pouring in the vinegar, salt, water mixture. We’ve added our own cucumbers to the Claussen pickle juice. I will try this this weekend so thanks. I just made a jar of pickle spears, with a 6% brine, and they tasted Good, after only two days of curing. Lisa- I love my sister’s name, too! I made batch of these on Sunday. Are you supposed to have extra? Best of luck! For pickle rounds (“chips”), slice the cucumber(s) into thin rounds, about ⅛-inch thick. . Can you use any cucumbers? Do you have any idea as to why it would get cloudy? , Can I boil brine and water bath jars of pickles to make them last all winter. But would it be okay to can it in a pressure canner? I suspect the pickle recipes you were looking at online called for adding teaspoons of salt per quart jar and not one teaspoon to a gallon of water and cup of vinegar. Cloudy brine is fine!!! Would you mind if I linked this recipe (with credit to you of course) in a blog post on my website? You package them into jars, crocks or plastic pickle jars and do not heat them. Thanks EZChef for this information! Hi Bill- You didn’t do anything wrong. A few nights later I woke up with the full deal-charlie horses in my thighs, calves and feet. And the pickles will disappear faster than you can make them. I do not stir the bottom ingredients at all. Lol I’ll try it! ..love them! So I cut the brine recipe in half, and yielded two quart jars of pickles. We just decided to! That’ll be so flippin’ good!!!! I added to the jar: 1/2 tbsp. Hi Jon- I’m wondering whether you used canning/pickling salt or Morton’s kosher salt? If I may add to Rebecca’s cogent response, you are correct that many recipes call for 50/50 ratio of water to vinegar.