Canning Crispy Deli Style Claussen Pickles

These are MY Favorite Pickles!!!

Please remind me to not skip growing pickling cucumbers ever again!! The reason they make such great pickles is because the seeds are very tiny and the skins are a little tougher than a lot of other types. This keeps them much crunchier and the flavor is perfect!

This is an older post from me that I thought needed a little updating. I actually use a pinch of Stevia to replace the tiny bit of sugar that went in the original recipe. You might find me doing this a lot with many of my recipes. :)

My new Heritage Green Vintage Mason Jars

With the fact that I still actually have fresh dill growing in our hot Texas garden and I even have some of our garlic left that we grew last fall makes this recipe all the yummier.

The problem is I have to wait at least 7 to 10 days before they are good and ready to eat! But that's okay, these are so easy to make because they go straight to the refrigerator. 

I hope you've saved some nice big pickle jars to make some of your own. If not just use some good old fashion wide mouth quart canning jars.

I'm excited, because I just got the Heritage Green Vintage Mason Jars. I thought they might make my pickles a little prettier. The important thing is to make sure you have the space in your fridge for the jars. I had to clean mine out, HA!! That's right...and not a huge surprise that it needed it too!

If for some crazy reason you have never eaten a deli style pickle...just know this...they make the most excellent pickle to go with a homemade sandwich. And since I love making my own bread, especially my French Sesame Buns, a healthy hearty sandwich makes a delicious meal with an excellent pickle..

 Ingredients

For The Brine

(I've broken this down for you, so if you need more brine just increase the amount you are making) Remember the brine will stay good in the refrigerator for a long time to be used later as well. So if you end up making to much its really not a problem. You may also chose to use Canning Salt, but I say why? when your making kosher pickles!
3 Parts Distilled Water, 1 Part 5% white distilled vinegar and 2 Tbsp. of Kosher Salt

For The Spices and The Goodies. 

This list is for quart size measurements that would be placed in a single quart size jar. If you are using larger jars for your pickles, just adjust it accordingly.

1 garlic clove, minced

1/4 tsp. fresh peppercorns

1/4 tsp. fresh mustard seed

1/4 tsp. whole allspice, or 1/8 tsp. ground allspice
1/4 tsp. red pepper flakes

1 dill seed head, include some weed and some stems (dill seed alone can be substituted) 

A pinch of turmeric

1/4 tsp. sugar

Pickling Cucumbers, small whole or larger halved or quartered

Directions

Combine the ingredients for the brine and bring to a boil. Be sure to use a non reactive type of pot for this. Something like a stainless steel or enameled pot works great.

Put all the spices and goodies in your jar or jars. Fill them tight with your pickling cucumbers. Make sure to leave at least 1/2 inch head space from the top of the jar. Pour your hot brine into the jars. Wipe the rims and put on the lids. Let cool to room temperature before placing in the refrigerator. The pickles will keep for up to 8 to 11 weeks in the fridge. Ours never last that long and I bet they will keep much longer than this!

Happy Gardening!

Pammy