Claussen Style Refrigerator Dill Pickles

Select fresh, evenly colored cucumbers. Slice if desired. Wash and
pack in a sterilized jar. Place several sprays of dill on top of
cucumbers**.

Heat 1 quart distilled water, 1 cup vinegar and 2 Tbsp Fine Kosher or canning salt
to boiling. Cool, pour over cucumbers to within 1/4 inch of top.

For each quart, add 1 tsp minced garlic, 1/4 tsp mustard seed, 6 whole
peppercorns, 1/8 tsp powdered allspice, 1/4 tsp hot pepper flakes and either
one whole sliced carrot or 1/4 tsp sugar

Seal. Refrigerate. This liquid will become cloudy in a few days but will soon
clear. The pickles will be firm, crisp and evenly colored.

Dede's notes:

**I used 1 Tbsp each dill weed and dill seed per 1/2 gallon jar.

September 7, 2008

“Hickory House” pickle experiment (a local restaurant's hot and sweet dills):

Increased sugar to 1 cup and added to the brine.

Increased garlic in each quart to 2 large cloves each, chopped.

Increased pepper flakes to 1 tsp. per quart.

Added Pickle Crisp per pkg. directions

PERFECT!