Post by christine58 on Jul 25, 2015 17:25:50 GMT
From TanyaB~~~ LOVE these
Try this recipe! I tried it for the first time last year and just finally making them today. They are the best dill pickle I've ever made and stayed crunchy and perfect. Strong flavor-just like a Clausen.
Clausen Clones
4-5 medium to large cucumbers (cut into slices or spears)
4-6 heads of dill
1 large white onion, diced
1/2 t. mustard seed
4 to 6 cloves garlic
Put all of the above into a 5 qt. ice cream pail. Cut the pickles into quarters (or slices) and stand on end until full. (for the slices I just filled the pail almost to the top).
Brine:
1/2 c. pickling salt
2 c. white vinegar
6 c. water
Bring the brine ingredients to a boil and pour over the cucumbers. Stand on the cupboard for 3 days, uncovered. Cover and put in the refrigerator for up to 1 year.
Try this recipe! I tried it for the first time last year and just finally making them today. They are the best dill pickle I've ever made and stayed crunchy and perfect. Strong flavor-just like a Clausen.
Clausen Clones
4-5 medium to large cucumbers (cut into slices or spears)
4-6 heads of dill
1 large white onion, diced
1/2 t. mustard seed
4 to 6 cloves garlic
Put all of the above into a 5 qt. ice cream pail. Cut the pickles into quarters (or slices) and stand on end until full. (for the slices I just filled the pail almost to the top).
Brine:
1/2 c. pickling salt
2 c. white vinegar
6 c. water
Bring the brine ingredients to a boil and pour over the cucumbers. Stand on the cupboard for 3 days, uncovered. Cover and put in the refrigerator for up to 1 year.
