. Fresh claussen dill 1/8" pickle chips, because they have never been processed, retain optimum flavor and crunch and require refrigeration. I scrubbed my cucumbers before reading your instructions. I’m considering it, just because this recipe sounds so good, not the full amount though. Hi im Mike Yasko, I used my large stockpot and put a plate on top of the cucumbers to make sure they were all submerged. Be careful with store bought pickling spices. Why do you make a big deal that your recipe will rival claussen pickles then reveal this is impossible due to a different process with canning pickles. Keep it up great post. Unfortunately, these do not process well. This recipe has not been tested as a canning recipe, so I’m afraid I have to say no . One of the times I made them, they were WAY too salty. For some reason I thought they were supposed to sit out for that length of time. To keep them crunchy, freeze them whole for an hour and then cut them up frozen and put them in brine? I’m afraid not, Robert. Sie haben die Wahl: Jetzt 24 Monate lesen und 150€ Sparvorteil sichern oder 3 Monate lesen und nur 2 bezahlen! The impact on people and the economy is substantial. The waiting is hard. Vi er først med nyheder, sport og underholdning. Keep it simple – garlic, salt, peppercorns, dill seed and mustard seed (optional). ..love them! I think that you went wrong by screwing the lid on tightly. Hi there! I wouldn’t ever leave on a cool, dark counter for storage, personally…. l add cucumbers & green tomatoes & the bribe to a sterile jar & refrigerate. Claussen Kosher Dill Burger Slice Pickles deliver just the right amount of crispy crunch and flavorful kick to your favorite sandwiches. Are you sure you measured correctly? Delicious! They’ll need to be refrigerated! We like spicier pickles, so added double the garlic and two Serrano peppers with seeds in the bottom of the gallon container! Claussen Pickle Recipe. never made pickles before – how should I cover tightly without screwing a lid on? Hazy is not an issue. I’ve tried other recipies and they never had you do a natural ferment/pickling and these are so much better! Sabra Hummus, Classic, 10 oz. Did you use Morton’s coarse kosher salt or another salt? Kudos!! Actually, these yield delicious pickles year after year after year. They tasted awful, too! The pickles need to sit at room temp for a couple of days to kick-start the fermentation process. The brine is always going to be salty; that’s the preservative effect of it. And sadly, brines are not interchangeable for different types of pickles. Create a Lowes Foods online account for instant access to Fresh Rewards benefits including Digital Coupons and gas rewards. Thanks for sharing this. Any advice would be so welcome! If I am wrong please let me know. Yay, I can’t wait to make these! I totally get that having lived abroad and having a son who currently lives abroad. me neither but eggs are good and pickle juice is good too. I need to go to pickles anonymous! If it bothers you, try using distilled water. I will give these pickles credit for their amazing crunch, but I wish they had a stronger dill pickle bite. If you decide to try again, please check them a couple of times a day and when they smell pickley, pop them in the fridge regardless of how many days they’ve been on the counter. First and most importantly, the dill seed provides a deeper, stronger dill flavour than the frondy weed/leaves. Amazing! Your husband is right. Kosher Dill. Claussen is an American brand of pickled cucumbers that is headquartered in Woodstock, Illinois, an exurb of Chicago. They taste great and I’d hate to lose them. Thanks for sharing! Hi Michael- It sounds like those may have gotten a little bad mold in them unfortunately. The only consistent way to measure salinity is by weight: To 1 liter of water (1,000 gm), you add: This is stronger, than the 2% solution I’ve seen recommended, in most other recipes. Mine are always firm and crunchy every time, no matter if it’s 2 months or a year after I make them! Other than the brine looking murky I never saw any fuzz. So I cut the brine recipe in half, and yielded two quart jars of pickles. On the plus side, the brine stores well in the refrigerator for a later batch of pickles (assuming you make another.) I followed the recipe exact,and on day 2 the jar was hazy and white mold formed on the pickles. Hi Theresa- You’ll want to do a little research on your salt. noting CrackerjackHeart’s advice of using distilled water to alleviate cloudy brine. Jessamine. And honestly, neither is thick as long as it isn’t furry. I am not a fan of cloves in savoury pickles, but I always figure I’m a loner since most pickling blends include it! 1 1/2 teaspoons whole mustard seeds (yellow or brown) Follow the recipe to a T and all the pickles deteriorated and we’re totally mush what did I do wrong?? 1 gallon jar with lid (or 4 quart-size jars) 12 five-inch long unwaxed pickling cucumbers, washed and cut 1/4-inch thick. What if your brine gets cloudy? A major spice manufacturer (Mc you know) has a lot of cinnamon and cloves as fair portion of their ingredients. Brands. These look awesome. , Can you put these in a water bath to can? Question: can you use red wine vinegar instead of apple cider vinegar? Going to try this, but I have a question. I made this not too long ago. This is the first time I have ever made pickles, I hope they turn out good. Shouldn’t you make a half gallon of brine to cover the pickles? That methodology will result in pickled cucumbers, which we commonly call pickles. The brine should be a little cloudy and it should smell/taste like pickle brine. Cold temperatures slow or stop fermentation. All 8 jars tasted waaaaayyyyyy to much like regular dills (but not in a good way!). Hi Wanda- If you’re using Morton’s Kosher Salt (not Diamond) the volume should be close enough to pickling salt to substitute it in equal amounts. Thank you, Bob! Did it take the same amount of time on the counter? I don’t have room for that. Is this ok? I have A LOT of cucumbers… Thanks! Thank you for sharing this recipe. I’ll be trying this recipe on them, but they’ll be sitting in the fridge after they ferment for a couple of weeks for the vinegar to work on them. Cucumbers are producing like crazy this year and I don’t like to waste. Our problem is the one plant is out-producing our ability to eat the cucumbers, and honestly, I’m just not a fan of raw cukes. I like tossing garden odds and ends into the leftover brine (pieces of cauliflower, broccoli, bell peppers, onions, etc…) in the fridge. I found this one but it used apple cider vinegar. Thank you!!! I have been sipping on it daily. Ba-Tampte makes a few kind & if you can find them try the dill ones. I made 3 beautiful quarts of these dill pickles and after cleaning everything up I realized I made a mistake in the recipe, I only made half a batch of brine but I put in the full 1 cup of vinegar. And I used way more garlic. I truly hate wasting my time reading a bunch of stories about how much you love your pickle recipe and share the ingredients but not how much. Pickling spices are found in the spice section of almost every grocery store. Use less salt and you can taste pickles or green tomatoes at 6 weeks. Hey there! Also, does the size (diameter) of the cucumber alter the amount of time to leave things on the counter? Every year I use your recipe. Okay wait. I use the freshest picklers I can get from the CSA or farmers market. 9 fl oz . . Is this normal, or does it mean it is bad? I used a 6 cup wide mouth canning jar and 12 smaller sized picking cucumbers. can I use regular cucumbers instead of pickling cuks? I’m not making pickles yet ,just want to make juice, for leg cramps. They must surely use a hot water bath. Hi Connie- I’m sorry- this is not suitable for shelf storage. It’ll definitely work! So do my pickle snob family and friends. Sincerely, Dorothy Poki’i. What do you mean by pickling spices? Waiting rather impatiently for the four day window to end. Just wondering if you think the same process would work on these? Hey, so I am confused…it seems as though the “pickling spices” are a key element here, but there is no hint as to what that actually consists of. Hi Devin- That’s crazy! If your seed heads are truly gigantic, you can reduce the number you put in by one or two. Did you by any chance add the vinegar to the jar directly or did you mix it into the salt water before pouring over the cucumbers? I have not tried that! I’ve never tried that but I’d love to know what happens if you do! It’s sold right near their other spice blends! I use my own homemade pickling spice which omits cloves and cinnamon thereby more closely resembling Claussen… And if your pickles were soggy, you may have left the blossom end intact OR gotten old cucumbers. I would use dehydrated garlic vs. minced/jarred garlic! Day 4 they were even fuzzier and had a foul odor like they were rotten. I very rarely leave comments but these pickles from this recipe turned out so good that it just is it’s amazing it blew my mind this is my go to recipe from here on out ! I don’t have a large enough container to put these into all at once, which I think is what you are saying. I know what to look for now and will be making multiple recipes next year. PS: I love Claussen’s. So I assume you don’t know wither.. text your boss! I also added fresh dill and lots of garlic. Another dumb question. Does anybody know how claussens seals their Jars? So if this is a repeat, sorry! Using bottled water (theoretically, anyway) eliminates a variable there. They wont last six months with my crew. Over here pickling is a way of life so I was glad to find your vlassic recipe! For me, it was dill seed because I didn’t have heads of fresh dill. Such a wonderful memory, Thank you so much! Nice, Davey! I love this recipe! Mini-cheeseburgers topped with cheese, pickles and caramelized onions. The Claussen Hot & Spicy Pickle Chips offer deli-style fresh pickle chips in a brine, seasoned with spices. One thing, though, is that I pick all the cloves and cinnamon bark out of the pickling spice. I passed your recipe along. Thanks for an A+ recipe. If you find yourself with extra when the process is done, you can most definitely use it to make more pickles. Rebecca’s recipe, however, is for lacto-fermented pickles, which is an entirely different method. Love this recipe. 1 slice (28g) Log food: Claussen Deli-style Kosher Dill Pickle Halves. They smell nice and fermented, taste fine (says my husband), but is that OK? Sorry if I shared too much lol. Super bummed, but willing to try again! 6) Not measuring brine ingredients correctly. Heather, my research shows that the cloudy area in fermented pickles (such as these) indicate the presence of lactic acid (a by-product of fermentation.) not the first time this has happened??? 2/3 cup Salt = 90 grams. Shoot, I did not buy the Cider vinegar and bought the Distilled white vinegar instead. Put them all in a large pot but cover loosely and push them down and then put them in jars, cover tightly and put in refrig? That is AWESOME, Elise! *He drinks pickle juice regularly in hot weather. I love the idea of stretching the pickle juice with Bragg’s! Of course, use your own judgment based on smell, taste, appearance, etc… but if they are as you say they are, they should be safe. $5.72/Per quart. Thank you. Claussen Kosher Dill Sandwich Slices. I love adding fresh dill when it’s available. For some reason, the flavour of those just kind of hops out at me. Perfect! Try adding a small piece of stick cinnamon and a few grains of fennel to your brine. You can keep your popsicles* and those icy squeezy pop things whose name currently escapes me. Hi Alyson… I think you’re fine! HELP!! Hey there, Karen! The raw apple cider vinegar has the mother of vinegar in it and that adds its own health properties. I want to try again but this time putting them in the frig, still only covered with cheesecloth. This is one of the more famous sandwiches straight out of the island of Cuba. I found some good size cheesecloth bags that fit over the entire jar. Makes for a great sandwich. If not, I’d say you’ll still get benefits from the fire cider, but it will not be as tasty to drink. That shouldn’t be an issue for you since it was already pickled. I think next time I will put directly in the fridge or in a cooler darker spot. Do you think tipping or gratuity is necessary? 1) Using cucumbers not specifically labeled as pickling cucumbers. I always bought Mt Olive brand pickles, sweet and dill chips, then branched out to Vlasic. UHRINSTINKT hat 5 Sterne! I packed them pretty tight. Thanks. That is a fantastic pointer, Crystal! I’m seriously addicted to Claussen pickles, and I can’t afford it! Absolutely horrible. The time it saves me is unbelieveable! Did you try putting them straight into the fridge? When it’s summer time and the idea of turning on the stove makes me want to crawl into an (air conditioned) hole, these pickles are a welcome treat. Claussen. It’s a texture and flavour thing. In 3 days, refrigerate. I did four jars and let me say they are fantastic. 46. I want to try these! I use two grape leaves per quart jar for crunchy pickles. They’re delicious, though! Hi Jen- This recipe is not suitable for canning, unfortunately, as it does not have a high enough acidity to the brine to be safe or shelf stable in a water bathed jar. This is a pretty dead-on copy-cat of Claussen style pickles, so if you like the salt level in those, you should like these pickles. I put some in a canning jar, but I’m not sure if I should leave it out or refridgerate? Then we lid them and place in frig. Printable Recipe. Diamond Crystal Kosher salt weighs 5 oz. No mincing/chopping of the garlic was needed. I would skim the spices off the top of the brine and plunk them into the jars with the pickles. I cut them into spears and were they crunchy!!! Let me start by saying I have never canned anything, I have never even had a garden! Let cool slightly and pour over the cucumbers. Too vinegary? Going to try this. Everyone LOVES, them!!! I go almost verbatim but I add a little more dill and a lot more garlic – usually a whole head. If so, should I drain the leftover brine and add the spices into my jar? Really don’t have to worry about how long they’ll keep because I cannot stop eating them and they will be gone soon! If the lids crease, the liquid is milky, filthy be bad? So there must be many of us who drink it. Going to add sugar to make them sweet next time. I am trying your receipe today, I can’t wait! The batch I made last week was apparently about 7.5% salinity, which I subsequently learned, is close to commercial strength brine. It’s a fresh/fermented pickle which is meant to be kept in cold storage (in the refrigerator or a very cool dry-cellar). I’m so glad you love it and thank you for taking the time to rate the recipe and let me know why you like it. . Mold is. And yes, you can certainly divide it evenly between four quart jars or some such arrangement. Then divide the ingredients accordingly. Those were great too! Hi! I just wanted to say how impressed I am at your dedication to this comment trail. Since I was a kid, I like to drink the ‘juice’ out of the jar in the summer! And with the extras, I have a little habit of tossing in other vegetable odds and ends for vegetable pickles. Hi Jessica- I think you should be fine. I’m disappointed. Select a club. Have you ever sliced them into hamburger like slices? I have never heard that tip before. My friend just made a batch and the brine looks cloudy and she said most of the jars she made are cloudy. 1 cinnamon stick (2 inches). This recipe if fantastic, I had one hug problem though. It’s absolutely fine to halve or even quarter this recipe. I’m wondering after they sit out for, 4 days if they would keep longer if you freeze them? If so , how would the layering process work? I followed this recipe exactly last season. 2. Select a club. Any thoughts or info on the variation of brine strength? sale 2/ $4.0 View Details; Nabisco Family Size Cookies or Crackers*. I put those over the top like a sock and then screw just the band on before leaving them on the counter. I also love Claussen pickles and usually cannot make it home from the store with a whole jar. I have 2 gallons brewing now. I bought a whole mess of regular cucumbers thinking that it wouldn’t matter. Can you slice them into slices you’d use for like a burger or do they have to be spears? My second would have been my Moms homemade bread and butter pickles. . Stored in a brine seasoned with turmeric, garlic and red pepper, these dill pickle slices enhance any recipe. . I’m glad you love them, Merle. Raw vs. pasteurized would be a bigger flavour difference. Very close to the cold water pickle recipe from my Mother in law, her’s also had one small dried red pepper I’ve used red pepper flakes. They were everything I hoped for and more. I usually pop a saucer in the jar upside down and that little bit of weight does the job. In my opinion, very close to claussen. Any thoughts? The recipe is accurate as written, and many people have been quite pleased with the results, so I think that may be the issue. So on the fifth day I transferred them to smaller jars and they were awesome….at that moment in time. can I use course Himalayan salt???? I’m so excited to try these, thank you so much!!! Thank you for sharing the recipe and your experiences. You can definitely put them in smaller jars, just distribute the pickling spice, dill, and garlic cloves evenly before pouring in the vinegar, salt, water mixture. Happily. I had literally about 30-40 baby cucs per week and Googled this recipe. Hello, first time making pickles but have a ton of cucumbers from my garden. HAHA… Please let me know how they turn out for you! If they taste great, you’re in good shape! I honestly have no idea! Thanks so much, Beth, for sharing your tips and also taking the time to rate the recipe and let me know you loved it! Easy to make. $2.16 $ 2. Marlo, I can’t speak for others, but when I make my pickles I slice them the long way only once, giving me two halves. . Hello, read a lot of the comments but not straight through. I can’t imagine it could go too far wrong, though. I decided to change the brine from the recipe and used the pickle brine from a large jar of Claussen’s dill pickles. That’s why I always was up in your questions until you called me a man one day! Thank you for your time, 1) I mean to wash with your fingers in cool water but not scrub with a brush. Can you put these in smaller jars..or do the pickles need the entire brine? Hi from North Georgia! For those in the Northern Hemisphere, plan your gardens NOW, order your seeds, and grow LOTS of pickling cucumbers AND perhaps budget for a PICKLE FRIDGE. I am thinking that you may want to prepare double the brine for the pickles when you make them since you start the clock ticking on deterioration once you pull the pickles from the brine. Anyway, as the jars aged in the refrigerator (I had a 2 recipes), the brine became a bit “boozy”, not cloudy or fuzzy, just a bit bubbly. I made these pickles and let them sit for 4 days. It’s a natural by-product of fermentation and that’s what creates flavour! If you play around with it and love the results, please let me know! Hi Dana- The extra brine is there because as the liquid evaporates in your pickle jars, you may want to top it off . Don’t know how else to describe the taste. These are by for the best and crunchiest pickles I have ever made and they taste much like Clausen. Now my family is hooked on Vlasic dill chips. Thank you! . 3 words....SO DANG GOOD!!!!! I have no idea why. Hi there! I LOVE this recipe!! I look forward to making more using the correct amount of everything Ha Ha. I kinda wanna know I kinda don’t. Your recipoe makes a 3% brine solution, using Morton’s and 2.4%, using Diamond Crystal. Hi Alicia! I’m not a fan of sweet pickle relish so I only used half at first but then ended up using the whole amount that the recipe called for because the sauce tasted great. How are you preventing it? Since the weight of 2/3 cup of salt and the strength of the brine will vary with the size and density of the salt crystals used, the only way to get consistency of results is to weigh the ingredients. They do not contain anywhere near the amount of acidity to create a pickle that is shelf stable. Thanks for sharing. As long as they’re not, well, femur sized… You want to use more petite whole cukes if you’re going for the whole pickle effect. The brine in my jar turned cloudy. That said, mine are a 8 out of 10. That’ll be so flippin’ good!!!! Hy-Vee Kosher Baby Dill Pickles. Well, Shelly… I honestly don’t know the brand I use. Yummy!! I like to slice English cups jalapeños-onions and radish’s all the ingredients are super crunchy with a little heat and they are amazing. ... claussen pickles pickles kosher dill bulk candy ha! ) Mike Yasko. As to how much to put into each container, it sort of depends on the size you use. There’s just something about a homemade dill pickle that makes me happier than any pickled cucumber ever should. Claussen is the leading refrigerated pickle brand for good reason - its freshness and bold crunch elevate any meal. They turned out perfectly after 3 days and we ate quite a few the first day. Or perhaps you are mistaking the sourness of fermentation as tasting vinegary? Thanks for your recipe. Homemade Claussen Pickles Copycat With Pickling Cucumbers, Cold Water, White Vinegar, Kosher Salt, Coriander Seed, Mustard Seed, Red Pepper Flakes, Black Peppercorns, ... Dill Pickle Chips Recipe Canning Sweet Garlic Dill Pickle Recipe Canning Pickles Pickled Garlic Canning Recipes Claussen Pickles Kosher Dill Pickles Mustard Pickles Mustard Seed. I cannot wait to try this on hard boiled eggs. Thanks for the love! I’d say use four quarts instead and then you can divide everything into four! I just can’t get over how easy, beautiful, and delicious these turned out! I’m so glad you love them! Actually, they’re quite good. $10.27/Per pound. Can’t wait to try some of your recipies. If you got that result, it is not the fault of the recipe. Sliced them long ways into quarters. Thanks for the reply. I have them in jars in the frige, just a little confused why 4 batches tuned out perfect and one does not, is the amount of salt a key in the process? I used a whisk to blend until the salt was dissolved. Claussen Kosher Dill Pickle Spears deliver just the right amount of crispy crunch and flavorful kick to your favorite sandwiches. I then went and read similar recipes on the web and they only use about a tsp or so. Sometimes, they turn out good and crunchy and sometimes for no reason, they are mushy with an off taste. The ex-pat cravings are REAL. I have one question concerning your recipe as I’m new to pickling. It’s the acidity that really cinches it, unfortunately, and that’s one of the hallmarks of the flavours of this pickle. You’re very welcome. I transfer them from the crock (if it’s too large for the refrigerator, and I do have a 5 gallon crock!) If you give it a shot, please let me know what you think! Two weeks ago I was in the grocery store and a man was buying fresh dill. I notice that many have a ration of about .25 cup salt, 1 cup vinegar, 3 cups water. Sincerely, [email protected] ? As I mentioned, these are a fermented style cucumber and the level of salinity is designed to encourage just the right amount of lacto-fermentation. Thank you very much for the recipe I will be attempting it in a week or so as I’m getting Pickling supplies for my birthday, wish me luck, will let you know how I make out. I just made these with the ONLY cucumbers my garden produced this year and let them sit out on the counter in sunlight for four days. I was so excited to make these pickles and am quite proud of my jars! Page 1 - General Grocery Add To List $ 2.99. Thank you so much for sharing! That last bit is hard. one again ijm completely satified…. I use Bragg’s apple cider vinegar when the jar gets low in juice and the mother in the vinegar cultures it a bit and gives it a little fizz. I would advise checking the packet to see if it is pure spices…. I have already made the Claussen knockoff pickles and was wondering if you can reuse the brine? You MUST weigh the salt & water, to arrive at the right percentage solution. Is this what you want? From what I have tasted so far, I think they will be fantastic once chilled thoroughly! I don’t like those flavours in my pickles. . I’m so glad you love them, Diane! Okay, can I use cucumbers? I’d hesitate to pickle them en masse, but would try it with a small batch. He is crazy about them. Thanks for taking the time to rate the recipe and let me know you love it. Tends to mix up the spices a bit better than lining the bottom. Tom. You pick out the cinnamon and cloves but leave the allspice in the pickling spices? Figured it was a fluke so I grabbed another. Thanks. I have no more cucumbers to make pickles for the next year. So glad I found this recipe .I’ve been trying different pickle recipes for years and this one is by far the BEST !! Hi Murray- That’s a decent solution but won’t give you QUITE the same pickle as doing it from scratch. They taste amazingly similar to Claussen refrigerated pickles. Can I do this with ex large cukes? I’m afraid that the combination of not checking on your pickles and putting them in direct sunlight doomed your pickles from the start. These homemade pickles keep well in the fridge for about six months, as long as they remain submerged in the brine. Could I use the leftover juice from a Claussen jar (many) to use in this same manner? Is it safe? . I make pickles all the time and also eat claussen pickles everyday. These are homemade refrigerated deli pickles, also known as Lithuanian half-sours, also known (in the commercial equivalent) as Claussen dill kosher pickles, also known as the best pickles ever known to mankind.. Here’s the thing. Katie — May 25, 2020 @ 1:40 pm Reply. Thanks so much for this! No worries. If my family had any immune-compromisation going on, I would be infinitely more cautious. So I can’t say I made your recipe exactly, but you certainly inspired me (and helped with knowing proportions to make my own). You may not use the entire gallon of brine, but it’s best to have it on hand since you’ll need to top the brine off once or twice because of evaporation. Want to have kosher approved dill spears that are safe to children too? I want to help you succeed here!!! Its going to be a keeper. Do I need to remove them. Hi Brenda- Other recipes that call for a 50/50 ratio of water and vinegar are probably suitable for canning. This recipe, while it preserves the cucumbers in a lacto-fermented pickle form, does not use heat-treatment or yield a shelf-stable product; much like Claussen’s refrigerated pickles. They also taste a little like perfume. When you try this again, taste the pickles each day. Lunchables Ham & Cheddar Cheese with Crackers. You can absolutely switch them to quart containers. $6.86/Per quart . If you try it, please let me know how they turn out for you! I think they are a little too salty (even for me and I love salty foods). I have been making pickles similar to these for years. CLAUSSEN Pickles are always chilled and never heated to deliver its signature taste and a bite that is always crisp. Currently unavailable. You did nothing wrong at all! And on the 2-4 day wait, the pickles got super squishy and the garlic turned blue and the brine looked real milky. I’ll use this recipe again. It could be a combination of literally anything. THEY ARE AMAZING! Regular cucumbers definitely don’t hold up as well texturally to the pickling process as the little picklers, but the flavour should still be good! One a straight following of the recipe. Bon Appetit has a recipe for lacto-fermented dill pickles (saltwater brine, no vinegar) that are immediately put into the fridge for 10 days. Just brought home a nice load of picklers from the local farmer’s market yesterday, got my jars washed, and about to start mixing up the brine to try some of these. I haven’t tried either in here so please let me know what you go with and how it works out for you! Help please!! There is no way all of the liquid will fit, but you keep the excess to continue topping off the jar as the liquid evaporates. If you’re on a safe well, I’d skip it. I only had a few pickling cukes, and not a large enough container to make a full batch of brine. Unfortunately, this recipe is not suitable for canning as the acidity is far too low. My question is how can I keep the pickles good without the juice. They were easy and the end result was enjoyed by all. Now I’m going to try to perfect a recipe for Wolfie’s fresh sauerkraut. Hi Scott- You can substitute an equal amount of distilled white vinegar for the cider vinegar, certainly! A good staring recipe is: That’s awesome, Alpha! If there is "fuzz" attached to any of the cucumbers, remove the ones affected and be sure the others are still fully submerged. 43. I seem to be running my family crazy with my love of pickles, they keep telling me I’m going to turn into one, I just can’t get enough! I’m an experienced pickler and can many pints of bread and butter pickles every summer. If you think it tastes the same then who am I to argue? Thanks! Do you think this will make much of a huge difference? Many people have had great success with this recipe, so I have to assume it was an issue with the cucumbers.
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