Claussen is the pickle brand we reach for in our supermarket. Crisp and refreshing, with a “snap” in their texture, the brand routinely wins “best in show” in pickle taste testings (yes,…that is a thing). What’s the difference between Claussen and other brands? A Claussen pickle is never heated; never heated in the brine, never heated in the jar during packing, and kept in the refrigerated section of your local supermarket. This chilled environment creates a superior, and fresh tasting, pickle. You can easily recreate these chilled pickles at home without any special equipment or canning jars!
FOR THE PICKLES:
- 2-4 English, or Hot-House Cucumbers
- The traditional cucumber sold in supermarkets has a thin layer of wax sprayed onto it and has larger amounts or seeds than their English/hot-house cousins, which is why we recommend them for pickling.
- 2 Cups Apple Cider or Distilled White Vinegar
- 1 Tablespoon Table Salt
- 1 Tablespoon Mustard Seeds
- 1/2 Teaspoon Celery Seeds
- 4 Cups Ice
- 3 Tablespoons White Sugar
- 4 Tablespoons Fresh Dill
GET CHEFFY TIP!- “Do I really need to buy all those spices that will be used once and then literally used for nothing else ever again?….” If this sounds like you, we get it! No, is the short answer. You don’t need to buy mustard seeds and celery seeds to pickle something. You can make the recipe above and omit both of those spices. Try both variations (with and without the spices) and find what you like best!
- Begin by pouring your vinegar, salt, mustard seeds, and celery seeds into a medium sauce pan. Turn your burner to high, and bring your mixture to a boil. While your vinegar mixture heats, put two cups of ice into two large, separate mixing bowls (4 cups ice total). Trim both ends off of your cucumbers, and wash the exterior of the cucumbers. Slice into 1/4 inch-1/8 inch chips, or spears. Once your mixture boils, turn your heat off, and ladle out 1 cup of the mixture over one bowl of ice and the remaining 1 cup of mixture over your second bowl of ice.
- While the ice begins to melt, add your 4 tablespoons of dill to one bowl (to make your sour dill variation) and 3 tablespoons of white sugar to your second bowl (for your bread and butter variation). Whisk both bowls separately until the ice has melted, and the sugar has dissolved. Using either canning jars, Tupperware, or another non-reactive containers, place half of your sliced cucumbers into one container, and cover with your sour dill brine mixture (pouring in any remaining mustard/celery seeds and dill). Repeat the process for your bread and butter variation by adding your second half of sliced cucumbers to a non-reactive container, and then pouring your brine (with the dissolved sugar) over your cucumbers. Cover and place in the fridge to begin the pickling process. They’ll be ready to eat in 24 hours. Pickles can be refrigerated for up to two months.
GET CHEFFY TIP(s)!- “Pickling” a fruit, vegetable, meat, and even eggs, dates back to over 2000 years BC. Cucumbers are only the beginning and you can interchange the cucumbers used in our recipe here for carrot strips, sliced onions, julienned pepper strips, and a host of other ingredients. Get Cheffy with it!