Mr. Green Jeans
New member
Harvesting pickles & dill from the garden today. Here's a "home brew" recipe for Claussen pickles whic my boys and I dearly love.
1 1/2 quarts water
1/2 cup white vinegar
1/2 cup kosher or pickling salt
6-8 peppercorns
1 bay leaf
1/4 tsp. celery seed
1 tsp. mustard seed
1/2 - 1 tsp. red pepper flakes
Garlic 6 cloves peeled
Dill flowers
Bring the water, vinegar and salt to a boil. Add the peppercorns, bay leaf, celery seed, mustard seed, and red pepper flakes. Cool to room temp.
In sterilized wide-mouth quart jars add 1 dill flower, 3 cloves garlic and fill to within 1" of the rim with pickles (whole, sliced or spears your choice). Add brine. Seal and store in an area out of sunlight for 5 days. Daily, flip the jars from top to bottoms-up. After the 5th day, refrigerate for a minimum of 1 week. They will store for up to six months but never last that long.
1 1/2 quarts water
1/2 cup white vinegar
1/2 cup kosher or pickling salt
6-8 peppercorns
1 bay leaf
1/4 tsp. celery seed
1 tsp. mustard seed
1/2 - 1 tsp. red pepper flakes
Garlic 6 cloves peeled
Dill flowers
Bring the water, vinegar and salt to a boil. Add the peppercorns, bay leaf, celery seed, mustard seed, and red pepper flakes. Cool to room temp.
In sterilized wide-mouth quart jars add 1 dill flower, 3 cloves garlic and fill to within 1" of the rim with pickles (whole, sliced or spears your choice). Add brine. Seal and store in an area out of sunlight for 5 days. Daily, flip the jars from top to bottoms-up. After the 5th day, refrigerate for a minimum of 1 week. They will store for up to six months but never last that long.