Claussen pickle recipe
My cousin mentioned seeing "a guy on TV" making half sours, fermenting 2-3 days (yes, I know that's not long enough) and then canning them. He planted lots of pickling cukes and wants to start them in an old bath tub (50 gallons?)! I want to email him so SAFE recipes, thought he might try the Claussen style but the recipe doesn't say what to use for solution (brine?) when filling the jars.
Fermented Dill Pickles Ã¯Â¿Â½ Refrigerated "Clausen" Type
1 Gallon Jar
12 Fresh Dill Flower heads, or
2 Tbsp Dried dill weed and
2 Tbsp. Dried dill seed
10 to 12 Cloves Garlic
6 to 8 Peppercorns
1/4 Cup Vinegar
1/2 Cup Salt
1 1/2 Quarts Water
In 1 gallon jar add pickling cucumbers
Rinse but do not wash the cucumbers.
Add Dill flower heads or dried dill weed and seed, garlic, peppercorns, and vinegar.
Dissolve salt in water and add to jar.
Fill jar the remaining way with water.
Add weight to keep cucumbers under brine.
1. Clear brine Ã¯Â¿Â½ no cloudiness for 1 to 3 days
2. Cloudy brine with gas formation, 2-3 days
3. Cloudy brine Ã¯Â¿Â½ no gas formation, 5 to 6 days
Pickles ready to eat after 10-11 days.
Refrigerate pickles if you do not want to process them.
To process the pickles:
Fill clean, sterilized quart jars with pickles to within 1/2inch of the top.
(OK, Here's where I don't know - should you reuse the old brine - boil it first? Make fresh? Make vinegar/water solution?)
Wipe, seal, and process in a hot water bath for 15 minutes. Remove and place on towel in a draft free area.
Let jars stand for 12 hours.
Label and date. Store in a dark, cool area.
Thanks for your help.
I'm also sending him the "Heinz" recipe which I've tried, and Linda Z's Half Sour recipe (with the caution not to can them, keep in fridge).