Thursday, September 9, 2010
I love Claussen-like crispy fridge pickles. I found a recipe on-line, that I've modified slightly, that makes perfect pickles. It takes no time at all to make.
1 litre boiling water
2 Tbsp kosher salt
2 Tbsp sugar
2 Tbsp vinegar
2 cloves chopped garlic
2 tsp mustard seed
8 or so pickling cucumbers, cut into spears
2 sterilized 1-litre mason jars, with sterilized rings and lids
Place a large dill flower in the bottom of each sterilized jar. Add a tsp of mustard seed and half the garlic. Pack the jars with cucumber spears. Put more dill on top and around the cucumbers.
In a large measuring cup, dissolve salt and sugar in the boiling water and vinegar.
Pour the hot brine over the cucumbers, filling the jar to about 1/4 from the top. Put on lids. Refrigerate once cool. The pickles will be perfect in about 1 week, and last about 2 months.
The picture is of the freshly-made pickles. I'll try to add another one once they're done (assuming I don't eat them all first!).