Are you a pickle lover? Do you dream of that perfectly tangy, crisp bite of a Claussen pickle? Then get ready, because today we're diving into the surprisingly simple world of making your own canned Claussen-style pickles! This recipe is perfect for those who crave that signature Claussen flavor but want to avoid the grocery store price tag. It's a fantastic way to preserve summer's bounty and enjoy delicious, homemade pickles all year round. This recipe is easier than you think, making it an ideal addition to your homemade cooking repertoire.
Ingredients:
- 4 pounds pickling cucumbers (about 12-15 small cucumbers), scrubbed well
- 2 cups white vinegar (5% acidity)
- 1 cup water
- 1/2 cup sugar
- 1/4 cup canning salt (not table salt)
- 4 cloves garlic, smashed
- 2 teaspoons celery seed
- 1 teaspoon dill seed
- 1/2 teaspoon black peppercorns
- 1/2 teaspoon turmeric (for color, optional but recommended)
- Optional: 1-2 small red chili peppers, sliced (for a spicy kick)
Equipment:
- Large stockpot
- Canning jars (pint-sized are ideal)
- Jar lifter
- Lid lifter
- Large bowl
- Canning funnel
Instructions:
Step 1: Prepare the Cucumbers
Wash the cucumbers thoroughly. Trim the blossom ends of each cucumber, as these can cause bitterness. Pack the cucumbers tightly into the prepared jars, leaving about 1/2 inch of headspace at the top.
Step 2: Make the Brine
In the large stockpot, combine the vinegar, water, sugar, salt, garlic, celery seed, dill seed, peppercorns, and turmeric (if using). Bring the mixture to a rolling boil, stirring until the sugar and salt are completely dissolved. If adding chili peppers, add them to the brine during this step.
Step 3: Pour the Brine
Carefully pour the boiling brine over the cucumbers in the jars, leaving that 1/2-inch headspace. Use a canning funnel to avoid spills and ensure even filling.
Step 4: Remove Air Bubbles
Run a non-metallic utensil (like a clean butter knife or chopstick) down the sides of the jars to release any trapped air bubbles. This is crucial for preventing spoilage. Wipe the rims of the jars clean with a damp cloth.
Step 5: Seal the Jars
Place the lids on the jars and screw on the bands fingertip tight. Don't over-tighten; you need to allow for expansion during the processing.
Step 6: Process the Jars
Place the jars in a large pot with a rack on the bottom. Add enough water to cover the jars by at least 1 inch. Bring the water to a rolling boil, then process the jars for 10 minutes (for pint jars). Make sure the water stays at a rolling boil throughout the entire process.
Step 7: Cool and Check
Carefully remove the jars from the boiling water using a jar lifter. Let them cool completely on a towel-lined surface undisturbed. You should hear a satisfying "pop" sound as the jars seal. Check the seals by pressing down on the center of each lid; if it doesn't flex, it's sealed.
Tips for Success:
- Use high-quality pickling cucumbers for the best results.
- Don't reuse lids – always use new lids for canning.
- Sterilize your jars and lids before filling them to prevent spoilage. You can do this by running them through the dishwasher or boiling them in water.
- Always follow safe canning practices. Incorrect processing can lead to spoilage.
Variations:
- Add other spices, such as mustard seeds or red pepper flakes.
- Experiment with different types of vinegar, such as apple cider vinegar or white wine vinegar.
- Try adding fresh herbs, like dill sprigs or garlic scapes.
Nutritional Information (per serving, approximate):
Calories: 20, Fat: 0g, Sodium: 250mg, Carbohydrates: 5g, Sugar: 3g
Enjoy your delicious homemade Claussen-style pickles! They're perfect for sandwiches, burgers, or simply enjoyed on their own. This easy recipe makes a great gift, too. They’re a delicious and unique treat that everyone will love. Happy pickling!