Pickles, a beloved accompaniment for countless dishes, bring a delightful crunch and flavor that can transform an ordinary meal into something extraordinary. Homemade pickles, particularly those following Clausen's classic recipe, offer an unmatched taste that many seek to recreate in their kitchens. This guide will take you through the detailed steps to make Clausen-style pickles at home, ensuring you capture that crisp, fresh taste beloved by many.
Ingredients and Equipment
Ingredients
- 2 pounds small cucumbers (preferably Kirby or Persian)
- 4 cups water
- 2 cups apple cider vinegar
- 2 tablespoons pickling salt
- 2 cloves garlic, peeled and halved
- 1 tablespoon dill seed
- 1 teaspoon mustard seed
- 1⁄2 teaspoon red pepper flakes (optional for spicy pickles)
- 1⁄2 teaspoon turmeric (optional for color)
Equipment
- Large pot
- Mason jars with lids
- Funnel
- Non-metallic spoon or ladle
- Pickling weights
- Cheesecloth or coffee filters (for straining)
Preparation Steps
Cucumber Preparation
- Wash Cucumbers: Clean the cucumbers thoroughly to remove any dirt.
- Soaking: Soak them in ice water for at least 2 hours to maintain crunchiness.
- Trimming: Trim ends to remove the blossom end which contains enzymes that could make pickles less crisp.
Brine Preparation
- In a pot, combine water, vinegar, and pickling salt. Heat until just before boiling, then turn off heat.
- Stir until the salt dissolves completely.
Packing the Jars
- Sterilize your mason jars and lids by boiling them for 10 minutes.
- Add dill seed, mustard seed, garlic halves, and optional spices (red pepper flakes and turmeric) to each jar.
- Pack cucumbers tightly into the jars, leaving about 1⁄2 inch headspace at the top.
- Pour the hot brine over the cucumbers ensuring they are fully submerged.
- Use pickling weights to keep the cucumbers under the brine.
⚠️ Note: Do not use metal utensils or cutlery in your pickles, as they can react with the vinegar and discolor the pickles.
Fermentation and Storage
Fermentation
- Leave the jars at room temperature for about 3 days, which allows fermentation to begin.
- After this, store in the refrigerator to slow fermentation, maintaining the classic pickle flavor without over-fermenting.
Taste and Variability
Homemade Clausen-style pickles should taste fresh, tangy, with a delightful crunch. Variations might include:
- Add fresh dill or dill weed for an extra burst of dill flavor.
- Try adding a small piece of horseradish or a grape leaf for extra crispness.
- Adjust the amount of red pepper flakes for heat or leave them out entirely.
💡 Note: If you like your pickles more on the sour side, let them ferment slightly longer at room temperature.
By following these steps, you're well on your way to making Clausen-style pickles that are crisp, flavorful, and reminiscent of the original. They are perfect for sandwiches, snacks, or just by themselves as a side.
Why does the recipe call for Kirby or Persian cucumbers?
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These varieties are less watery and have fewer seeds, making them ideal for pickling because they retain their crunch.
How can I make my pickles less salty?
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You can reduce the amount of pickling salt or increase the amount of water and vinegar proportionally to dilute the brine.
Can I use regular table salt instead of pickling salt?
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Avoid using iodized salt as it can discolor your pickles and make them cloudy. Use canning salt or kosher salt for better results.
What does the turmeric do in this recipe?
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Turmeric provides a bright, mustard yellow color to the pickles. It’s optional and used for aesthetic purposes.
How long do these pickles last?
+Properly stored in the refrigerator, these pickles can last for several months, though they are best enjoyed within the first few weeks for optimal flavor and crunchiness.
