Claussen Kosher Pickle Copycat * 1 gallon cucumbers * 1/3 cup dehydrated minced onion * 2 teaspoons dehydrated minced garlic or 6 garlic cloves, minced * 1-1/2 teaspoons mustard seeds * 4 teaspoons dill seed * 1 1/2 quarts water * 2 cups cider vinegar * 1/2 cup canning salt Slice cucumbers into quarters, add to jars. Boil liquids for 5 minutes, then cool. Pour over pickles sit for three days turning them occasionally. Then refrigerate. They will keep for a year.
Deli Style Half Sour Pickles - I've been looking for recipes for the type of pickle you used to find in barrels at delis in Philly. We called them Jewish or Kosher pickles, but half sour pickles seem to be the same thing. SInce you don't find barrels of pickles here on the west coast, and the jar types are not what I'm craving, I'm on a mission to make my own. I didn't grow pickling cucumbers this year, so I'll keep this for next summer, unless I can find some in the store.
Refrigerator Kosher Dill Pickles from Food.com: I've used this dill pickle recipe as long as I've grown cucumbers. It's easy to make and the pickles taste amazing. I make these in small batches every couple of days as the cucumbers in my garden get big enough to use. They keep for around 6 month in the refrigerator if you don't eat them first.
The Ultimate Classic Kosher Dill Pickle Recipe Dill pickles are so easy to make! Mine were filled with some sour pucker goodness! #DillPickles #Canning #Recipes | http://www.tiarastantrums.com/blog/the-ultimate-classic-kosher-dill-pickle-recipe.html
Claussen Knockoffs (Copycat Recipe) - I had to use fresh dill weed since my store had no heads or seeds, and I put them straight in the fridge. After 4 days we opened them and 3 jars were gone in 3 days - terrific pickles - thank you.