Comments for Front Yard Veggies http://frontyardveggies.com/wordpress Grow Food. Cook it. Eat it. Sun, 09 Sep 2012 01:30:41 +0000 hourly 1 http://wordpress.org/?v=3.1.2 Comment on Claussen Pickles Deconstructed – Part One by rosie http://frontyardveggies.com/wordpress/?p=464#comment-961 rosie Sun, 09 Sep 2012 01:30:41 +0000 http://frontyardveggies.com/wordpress/?p=464#comment-961 love all the research. we are going to try to make a batch tomorrow. I do agree, no hot brind to the cukes. Not gonna add Caraway but going to add all the rest. Will let you know our opinion once we dive into them. thanks again. love all the research. we are going to try to make a batch tomorrow. I do agree, no hot brind to the cukes. Not gonna add Caraway but going to add all the rest. Will let you know our opinion once we dive into them. thanks again.

]]> Comment on Claussen Pickles Deconstructed – Part One by Russ http://frontyardveggies.com/wordpress/?p=464#comment-929 Russ Tue, 14 Aug 2012 01:09:32 +0000 http://frontyardveggies.com/wordpress/?p=464#comment-929 I've made something SIMILAR to Claussen, from a different recipe. A few things: 1) the pickles are NOT cooked. The brine is. To some degree the brine needs to be heated, but only to help dissolve the salt and marry some flavors. Afterwards, cool the brine before adding to the jars. After the jars are sealed you'll keep them on the counter for about a week, turning the jars over every 12 hours or so. Then move to a refrigerator and enjoy within the next 6 months or so...if they last that long. 2) the recipe I've used in the past and cannot currently find uses turmeric. 3) I usually do a nice, long julienne of red onion in place of the onion flakes to flavor the pickles, but they are also very tasty additions to sandwiches and salads. 4) "Pickle Crisp" is not necessary since the pickles are not cooked. Do a google search for Refrigerator Pickles for some other recipe ideas. I like to add half a dried scotch bonnet or habanero pepper to each jar for a little extra zip. I’ve made something SIMILAR to Claussen, from a different recipe. A few things: 1) the pickles are NOT cooked. The brine is. To some degree the brine needs to be heated, but only to help dissolve the salt and marry some flavors. Afterwards, cool the brine before adding to the jars. After the jars are sealed you’ll keep them on the counter for about a week, turning the jars over every 12 hours or so. Then move to a refrigerator and enjoy within the next 6 months or so…if they last that long. 2) the recipe I’ve used in the past and cannot currently find uses turmeric. 3) I usually do a nice, long julienne of red onion in place of the onion flakes to flavor the pickles, but they are also very tasty additions to sandwiches and salads. 4) “Pickle Crisp” is not necessary since the pickles are not cooked. Do a google search for Refrigerator Pickles for some other recipe ideas. I like to add half a dried scotch bonnet or habanero pepper to each jar for a little extra zip.

]]> Comment on Claussen Pickles Deconstructed – Part One by Marco Luxe http://frontyardveggies.com/wordpress/?p=464#comment-909 Marco Luxe Wed, 08 Aug 2012 06:33:07 +0000 http://frontyardveggies.com/wordpress/?p=464#comment-909 IMHO: I think crock pickles are different because they ferment in the unsealed crock before jarring. I'm pretty sure Claussen's are so crisp and not acidic [from lactic acid fermentation] because they are "refrigerator pickles" that are only brined for flavor and don't go through a preservative fermentation. IMHO: I think crock pickles are different because they ferment in the unsealed crock before jarring. I’m pretty sure Claussen’s are so crisp and not acidic [from lactic acid fermentation] because they are “refrigerator pickles” that are only brined for flavor and don’t go through a preservative fermentation.

]]> Comment on Claussen Pickles Deconstructed – Part One by Rylan http://frontyardveggies.com/wordpress/?p=464#comment-875 Rylan Thu, 26 Jul 2012 05:49:16 +0000 http://frontyardveggies.com/wordpress/?p=464#comment-875 Oh and @ the person who asked how long, well I am not the author of this recipe but in my experience lately, they've been bland after a day, vinegary after 2, 3-4 getting there but 5 days seems to be when things mellow out enough that they are more enjoyable. YMMV depending on recipe and other factors such as refrigerated or not. I won't mention cooking since this is a thread about FRESH pickles!! Oh and @ the person who asked how long, well I am not the author of this recipe but in my experience lately, they’ve been bland after a day, vinegary after 2, 3-4 getting there but 5 days seems to be when things mellow out enough that they are more enjoyable. YMMV depending on recipe and other factors such as refrigerated or not. I won’t mention cooking since this is a thread about FRESH pickles!!

]]> Comment on Claussen Pickles Deconstructed – Part One by Rylan http://frontyardveggies.com/wordpress/?p=464#comment-873 Rylan Wed, 25 Jul 2012 05:59:18 +0000 http://frontyardveggies.com/wordpress/?p=464#comment-873 PS I am also going to make a jar with a so called "special spices" from a Mexican market. It is very close to the ingredients here but missing a few things, quite curious to find out how these come out.. I made some Mediterranean tasting pickles recently as well, quite by accident as it was using chipotle peppers and garam masala. Fun stuff. PS I am also going to make a jar with a so called “special spices” from a Mexican market. It is very close to the ingredients here but missing a few things, quite curious to find out how these come out.. I made some Mediterranean tasting pickles recently as well, quite by accident as it was using chipotle peppers and garam masala. Fun stuff.

]]> Comment on Claussen Pickles Deconstructed – Part One by Rylan http://frontyardveggies.com/wordpress/?p=464#comment-871 Rylan Wed, 25 Jul 2012 05:43:01 +0000 http://frontyardveggies.com/wordpress/?p=464#comment-871 First thanks for all the spice information, I am going to try this blend on my next batch (making it right now actually!) Secondly I want to point out that the Claussen method claims to be "NEVER HEATED"!!! So any sort of hot brine or anything like this is not correct. I have been quite close lately with a mixture of these two recipes here: http://www.foodiewithfamily.com/2011/07/22/homemade-claussen-knock-off-pickles/ and http://athomemyway.blogspot.com/2011/07/best-dill-pickles-ever-just-like.html But I think the spice blend is wrong so I am going to combine this into my research as well... I feel I am getting VERY close to the elusive "PERFECT CLAUSSEN CLONE" Thanks for sharing your research! First thanks for all the spice information, I am going to try this blend on my next batch (making it right now actually!)

Secondly I want to point out that the Claussen method claims to be “NEVER HEATED”!!! So any sort of hot brine or anything like this is not correct.

I have been quite close lately with a mixture of these two recipes here:
http://www.foodiewithfamily.com/2011/07/22/homemade-claussen-knock-off-pickles/
and
http://athomemyway.blogspot.com/2011/07/best-dill-pickles-ever-just-like.html

But I think the spice blend is wrong so I am going to combine this into my research as well… I feel I am getting VERY close to the elusive “PERFECT CLAUSSEN CLONE”

Thanks for sharing your research!

]]> Comment on Claussen Pickles Deconstructed – Part One by Kris http://frontyardveggies.com/wordpress/?p=464#comment-857 Kris Mon, 16 Jul 2012 14:24:04 +0000 http://frontyardveggies.com/wordpress/?p=464#comment-857 I have been trying to find a Claussen pickle recipe for two years now, I have held off making any because I knew the recipe's were wrong, clearly there is peppercorn in themk but the recipe's I have found don't include them on the ingredients list. Dan, do you have a full recipe for these pickles that you would share, I am dying to make some? Please I have been trying to find a Claussen pickle recipe for two years now, I have held off making any because I knew the recipe’s were wrong, clearly there is peppercorn in themk but the recipe’s I have found don’t include them on the ingredients list. Dan, do you have a full recipe for these pickles that you would share, I am dying to make some? Please

]]> Comment on Claussen Pickles Deconstructed – Part One by mike http://frontyardveggies.com/wordpress/?p=464#comment-845 mike Sun, 08 Jul 2012 15:17:14 +0000 http://frontyardveggies.com/wordpress/?p=464#comment-845 how long in the frig untill u can eat them how long in the frig untill u can eat them

]]> Comment on Claussen Pickles Deconstructed – Part One by Dale http://frontyardveggies.com/wordpress/?p=464#comment-255 Dale Thu, 25 Aug 2011 23:56:29 +0000 http://frontyardveggies.com/wordpress/?p=464#comment-255 Thanks for the great detective work. Have you seen the Food Network TV special on Claussen Pickles? I pretty sure they don't hot process the jars. They do double brine the pickles, first brine is a four to five day brine and then they make a fresh brine for final cold packing. That's why they are sold refrigerated. I've tryed this method and noticed that the first brine draws out the cucumber flavor as you can actually taste it in the brine. The 2nd brine that the jars are sold in never has that cucumber flavor. Just some additional input from a Claussen lover. I've made these and come very close to the flavor. Your spice list will definitely be tried on my next batch. Thanks for the great detective work. Have you seen the Food Network TV special on Claussen Pickles? I pretty sure they don’t hot process the jars. They do double brine the pickles, first brine is a four to five day brine and then they make a fresh brine for final cold packing. That’s why they are sold refrigerated. I’ve tryed this method and noticed that the first brine draws out the cucumber flavor as you can actually taste it in the brine. The 2nd brine that the jars are sold in never has that cucumber flavor. Just some additional input from a Claussen lover. I’ve made these and come very close to the flavor. Your spice list will definitely be tried on my next batch.

]]> Comment on Claussen Pickles Deconstructed – Part One by Sarah http://frontyardveggies.com/wordpress/?p=464#comment-247 Sarah Wed, 17 Aug 2011 19:49:48 +0000 http://frontyardveggies.com/wordpress/?p=464#comment-247 They turned out GREAT! I think the 2T of sugar was a tad too much so next year I plan to cut it back to 1T. Thank you so much for posting your findings. My family (and the neighbors) are loving these pickles! They turned out GREAT! I think the 2T of sugar was a tad too much so next year I plan to cut it back to 1T. Thank you so much for posting your findings. My family (and the neighbors) are loving these pickles!

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