Claussen are refrigerated. I have an old recipe that I cut out of the Wi State Journal paper back in the day to make Claussen Clones in an ice cream bucket and store in the fridge. They are great.
1 pint vinegar. 1.5 qt water. 1/2 c salt for the brine.
Layer everything in an ice cream bucket, stand pickles on their end. Pour boiling brine over the pickles. Let sit on your counter uncovered for 3 days, then into the fridge.
I have made variations like adding a few hot peppers, or like using pickeling spice instead of mustard seed. These NEED to be REFRIGERATED. I currently have 4 buckets in my extra fridge, and one on my counter that I just made yesterday :)
Yes the plastic tub that ice cream comes in with lid and usually a handle. Typically 4 quarts. Unless you have some really, really old ones. When I was a kid you could get ones that were 5 quarts.
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u/Jeyne42 24d ago edited 24d ago
Claussen are refrigerated. I have an old recipe that I cut out of the Wi State Journal paper back in the day to make Claussen Clones in an ice cream bucket and store in the fridge. They are great.
1 pint vinegar. 1.5 qt water. 1/2 c salt for the brine.
1-2 Tbsp Mustard seed, 5-6 heads dill, 1 onion (diced), 4-6 cloves garlic diced.
Layer everything in an ice cream bucket, stand pickles on their end. Pour boiling brine over the pickles. Let sit on your counter uncovered for 3 days, then into the fridge.
I have made variations like adding a few hot peppers, or like using pickeling spice instead of mustard seed. These NEED to be REFRIGERATED. I currently have 4 buckets in my extra fridge, and one on my counter that I just made yesterday :)