I was looking for a dill pickle recipe that didn't involve canning. I just don't have time to can this year, and really don't have the energy for it either. My friend Laurie gave us this recipe to try, and her family loves them. Since they are called "Clausen Clones", and I love Clausen pickles, I figured it was just what I was looking for.
I followed her recipe to a "T", except I cut my pickles into slices instead of spears. I just like eating a pickle slice better.
Warning though-this recipe calls for letting the pickles sit on the cupboard, uncovered, for 3 days! You and your house will smell like pickles. Crunch!
4-5 medium to large cucumbers (cut into slices or spears)
4-6 heads of dill
1 large white onion, diced
1/2 t. mustard seed
4 to 6 cloves garlic
Put all of the above into a 5 qt. ice cream pail. Cut the pickles into quarters (or slices) and stand on end until full. (for the slices I just filled the pail almost to the top).
1/2 c. pickling salt
2 c. white vinegar
6 c. water
Bring the brine ingredients to a boil and pour over the cucumbers. Stand on the cupboard for 3 days, uncovered. Cover and put in the refrigerator for up to 1 year.
The jury is still out on whether or not they are as good as clausen since I haven't been able to taste them (2 days to go!). But, Laurie has good taste and if she says they're good, I know they must be. And the smell...while I'm not sure I like smelling like a pickle, I have to say they smell so good!
This was the easiest pickle recipe ever!
Are you a pickle lover?
Do you can your garden harvest?