Back In Thyme
Bed and Breakfast Cookbook


Claussen Like Pickles - makes 8 pints

This recipe is a combination of several, some where between Grandma Rickard's dills and Claussen Kosher dills. It is a brined pickle that is not processed and we think that is what gives them crispness. They are brined in jars and are not open to the air as is common with traditional brining methods so we do not process the finished pickle. If you feel it is necessary to process, the "Ball Blue Book" would be a resource for processing and sealing.


Approximately: 30 pickling cucumbers

Brine: 1 1/2 Quarts water
1 1/2 cups cider vinegar
1/2 cup salt
2 Tbsp dried minced onion
1 Tbsp processed minced garlic
1/2 Tbsp mustard seed
2 tsp sugar
1 Tbsp dill seed

In each pint jar: 1/16 crushed red pepper
3 peppercorns
1/4 tsp dill weed  


Bring the brine ingredients to a boil in a non-reactive pot. Stir to be sure all salt is dissolved. Cover and let cool to room temperature.

 In the bottom of each sterilized pint canning jars place the red pepper, peppercorns, and dill weed.

Slice cucumbers into spears and pack into jars until tight. Fill jars to top with cooled brine. Cap jars tightly. Let sit on counter for 3 days turning each day. Place jars in the refrigerator at the end of 3 days. Ready to eat 4 days after being placed in the refrigerator, although we have been known to sample them as soon as they are cool.

 Must be kept refrigerated, will keep for 5 months.

Serve cold.