The last two weeks pickles have been showing up at the farmers market so I decided to make a batch. I enjoyed Canning/Preserving: Claussen Refrigerator Pickles seemed perfect since we just ran out of them.
I love anything pickled….but I shouldn’t be eating them since I am allergic to yeast! That means yeast bread, vinegar, soy, mustard, olives, etc! Ugh, I can’t help myself and try to limit, but when it comes to pickles…no way!
I’ve combined several different recipes to come up with my own version.
It is a beautiful day and I took some photos out on our newly updated front porch…
The pickles are very easy to pull together and a batch can will keep for four months.
The hardest part is waiting 7 days to eat them.
They are crunchy, garlicky and oh so good!
Claussen Refrigerator Pickle
recipe can be saved, converted to PDF and/or printed just click on icons at top right of post
4 cups water ( I use distilled/purified water)
1 cup vinegar
3 Tbsp. kosher salt ( use only kosher salt)
2 lbs small pickles, thoroughly scrubbed since we eat the pickles with skin on
1/2 to 3/4 cup coarsely chopped fresh dill (I love dill so I added 3/4)
8 large fresh garlic cloves
1 whole chili de arbol pepper (unseeded) or chili pepper to your liking
1/2 tsp. pinch dill seed
1/2 tsp. pinch dill weed
1 pinch turmeric
1/4 teaspoon sugar and 1/2 to 1 whole carrot
8 whole black peppercorns
1) Clean the glass jar and lid thoroughly in your dishwasher or with hot soapy water.
2) Combine the water, salt and vinegar in a saucepan; bring to a boil over medium heat. Remove from heat; cool to room temperature.
3) Pack the cucumbers and the remaining ingredients in a 2-quart (2 litre) glass jar, and pour brine (water/vinegar mixture) over them, covering the cucumbers completely.
4) Store, covered in the the refrigerator.
The pickles will be ready in 7 days, but the longer you leave them in the refrigerator the better they will be and will keep refrigerated for months (but they won’t last that long).