Name: Claussen Kosher Dill Pickles
Prep time: 30 min
Cook time: 10 min
Total time: PT1D
Yield: 1 jar
Cuisine: American
Ingredients: 2 lbs pickling cucumbers; 2 cups water; 1 cup white vinegar; 2 garlic cloves, peeled; 1/4 cup pickling salt; 2 tsp dill seeds; 1/2 tsp mustard seeds; 1/2 tsp black peppercorns; 1/4 tsp red pepper flakes; 2 sprigs fresh dill

Instructions

Start by washing your pickling cucumbers thoroughly under cold water. Trim off a thin slice from each end of the cucumbers.
Cut the cucumbers into spears or slices, depending on your preference. Pack the cucumbers into clean, sterilized jars along with the garlic cloves.
In a saucepan, combine water, vinegar, and pickling salt. Bring the mixture to a boil, stirring to dissolve the salt completely.
In each jar, add in dill seeds, mustard seeds, black peppercorns, and red pepper flakes for that signature dill pickle flavor.
Carefully pour the hot brine over the cucumbers, covering them completely and leaving a 1/2 inch of headspace at the top of the jars.
Place a sprig of fresh dill in each jar for added flavor and aroma.
Wipe the jar rims clean with a damp cloth, then seal the jars with lids and rings.
Allow the jars to cool to room temperature before transferring them to the refrigerator.
Let the pickles marinate in the refrigerator for at least 24 hours before enjoying. The longer they sit, the more robust the flavor will become.
Your pickles will continue to develop flavor over time, reaching their peak after about a week. Once opened, store the pickles in the refrigerator and consume within a few weeks for optimal freshness.

Ingredients

Instructions

Nutrition Facts

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