Claussen Style "non-refrigerator" Kosher Dill Pickles | Recipe Binder – Tried & Tasted Recipes from

Name: Claussen Style "non-refrigerator" Kosher Dill Pickles | Recipe Binder – Tried & Tasted Recipes from
Ingredients: BRINE:; 3 cups distilled water; 1 cup distilled white vinegar; 2 tablespoons Kosher Salt; 1/2 teaspoon sugar; 2 tsp. ground turmeric (for optional bath, see instructions below); PER QUART JAR (X2 quarts - if using pints divide the following in half for each jar); Pickling cukes, enough to fill 2 quarts or 4 pints; 1 small carrot, peeled and washed (optional); 1 large dill flower (or two small); 1 pinch dill weed; 1/4 tsp. dill seed; 1 tsp. dried chopped garlic; 1/2 tsp. dried minced or chopped onion; 1 pinch cayenne pepper flakes; 1/4 tsp. yellow mustard seed; 6 peppercorns; 2 whole allspice berries; 1/4 crushed bay leaf

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This extremely easy recipe makes two quarts or four pints of crisp, kosher dill pickles with a Claussen-like flavor. My goal was to make Claussen tasting pickles that I could store or keep on pantry...

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Ingredients

BRINE:
3 cups distilled water
1 cup distilled white vinegar
2 tablespoons Kosher Salt
1/2 teaspoon sugar
2 tsp. ground turmeric (for optional bath, see instructions below)
PER QUART JAR (X2 quarts - if using pints divide the following in half for each jar)
Pickling cukes, enough to fill 2 quarts or 4 pints
1 small carrot, peeled and washed (optional)
1 large dill flower (or two small)
1 pinch dill weed
1/4 tsp. dill seed
1 tsp. dried chopped garlic
1/2 tsp. dried minced or chopped onion
1 pinch cayenne pepper flakes
1/4 tsp. yellow mustard seed
6 peppercorns
2 whole allspice berries
1/4 crushed bay leaf