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Refrigerator Kosher Dill Pickles (Claussen Copycat)

Refrigerator Kosher Dill Pickles (Claussen Copycat)
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Experience the delightful crunch of homemade Refrigerator Kosher Dill Pickles that capture the essence of summer in every jar. This easy recipe is a tribute to the beloved Claussen pickles, combining fresh cucumbers with a zesty brine made from apple cider vinegar, garlic, and aromatic dill. Ideal for snacking, adding to sandwiches, or complementing your favorite dishes, these pickles promise to elevate any meal with their vibrant flavor and satisfying texture. With no complicated canning required, you can enjoy this refreshing treat straight from your fridge in just a few days. Let’s embark on this flavorful journey together!

Ingredients

Scale
  • 6 cups water
  • 2 cups apple cider vinegar
  • â…“ cup dried minced onion
  • 6 garlic cloves (finely minced)
  • 1 ½ teaspoons yellow mustard seed
  • â…“ cup canning salt
  • 6 heads fresh dill (or 4 ½ teaspoons dried dill seed)
  • About 18 pickling cucumbers

Instructions

  1. In a large saucepan over medium-high heat, combine water and apple cider vinegar with dried minced onion, minced garlic, mustard seed, canning salt, and dill seed. Bring to a boil while stirring until salt dissolves.
  2. Remove from heat and let cool to room temperature.
  3. Sterilize wide-mouth quart jars by boiling them in water for about ten minutes.
  4. Rinse cucumbers under cool water; slice off ends and cut into halves or quarters.
  5. Pack jars with one head of dill each and tightly fill with cucumber slices.
  6. Pour cooled brine over cucumbers until fully submerged. Wipe jar rims clean before sealing with lids.
  7. Allow jars to sit at room temperature for three days before transferring to the refrigerator for at least 48 hours before enjoying.

Nutrition

Find it online: https://cookingwitheliana.com/refrigerator-kosher-dill-pickles-claussen-copycat/