Claussen Kosher Pickle Copycat * 1 gallon cucumbers * 1/3 cup dehydrated minced onion * 2 teaspoons dehydrated minced garlic or 6 garlic cloves, minced * 1-1/2 teaspoons mustard seeds * 4 teaspoons dill seed * 1 1/2 quarts water * 2 cups cider vinegar * 1/2 cup canning salt Slice cucumbers into quarters, add to jars. Boil liquids for 5 minutes, then cool. Pour over pickles sit for three days turning them occasionally. Then refrigerate. They will keep for a year.
Deli Style Half Sour Pickles - I've been looking for recipes for the type of pickle you used to find in barrels at delis in Philly. We called them Jewish or Kosher pickles, but half sour pickles seem to be the same thing. SInce you don't find barrels of pickles here on the west coast, and the jar types are not what I'm craving, I'm on a mission to make my own. I didn't grow pickling cucumbers this year, so I'll keep this for next summer, unless I can find some in the store.
I remember as a child dipping my fingers into a 10 gallon stoneware crown crock to get my little fingers on the very best pickle from my grandmother's antique crock (what I wouldn't give to have that crock today). I would barely finish that pickle before my fingers wereonce again diving for another and yet another until I would be shooed away. I wanted to taste that goodness again so I decided to make some homemade classic dill pickles with my kiddos. Dill pickles are so easy to make…
Refrigerator Kosher Dill Pickles from Food.com: I've used this dill pickle recipe as long as I've grown cucumbers. It's easy to make and the pickles taste amazing. I make these in small batches every couple of days as the cucumbers in my garden get big enough to use. They keep for around 6 month in the refrigerator if you don't eat them first.