Thursday, May 14, 2009

Making Claussen Dill Pickles


For the past week I've been working on duplicating my favorite pickle, the Claussen Dill. This refrigerated brand isn't sold in Costa Rica, so I crave these pickles when I go back to the US.

Recently my friend and chiropractor, Dr. Jim McLellan, had me taste a pickle that he had made. He's always experimenting with something to do with food. In a very small backyard, he raises rabbits, tilapia fish, chickens for their eggs, and all sorts of vegetables and herbs.

My taste buds were shocked! The pickle he had me taste was a Claussen Dill. He said they were easy to make, and gave me the recipe. Here it is below:

1 1/2 quarts boiled water, cooled
2 garlic cloves, peeled and halved
8-10 pickling cucumbers, sliced into spears
6 long sprigs fresh dill
1 tbls coarse kosher salt
1/2 cup white vinegar

Put some dill and the garlic at the bottom of a big jar.
Add the cucumber spears. Put sprigs of dill in the center of the cucumbers.
Add salt and vinegar, then fill jar with cooled, boiled water.
Cover. Shake to dissolve salt.
Set upside down in cool, dark place.
Let sit 4-5 days, turning jar either upright or upside down each day.
Let sit upright 2 more days.
Refrigerate.
Good for about 6 months.

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