"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

"Claussen" Kosher Pickles Recipe

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This recipe for "Claussen" Kosher Pickles, by , is from Meredith Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rose Meredith

Category:
Category:

Ingredients:  
Ingredients:  
1 gallon small cucumbers
1/3 cup instant (dried) minced onion
6 garlic cloves, minced
1/2 Tbsp. mustard seed
6 heads fresh dill
1 1/2 quarts water
2 cups cider vinegar
1/2 cup canning salt

Gallon container with lid for your pickles

Directions:
Directions:
1. Slice cumbers lengthwise into quarters, add to sterilized jar along with the fresh dill.
2. Boil liquid ingredients and seasonings together, making sure the salt has dissolved, let cool.
3. Pour cooled liquid over pickles, cover with lid and let sit on counter for 3 days, shaking or turning them occasionally.
4 Refrigerate container-keeps for a year.

Personal Notes:
Personal Notes:
This recipe is from a camping friend and she always has homemade pickles of some kind in her camper.

 

 

 

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