Claussen Style “non-refrigerator” Kosher Dill Pickles

Wash and sterilize canning jars and lids. Wash and prepare cukes as desired and set aside. Divide all “per jar” herbs and spices as needed and place each portion into the bottom of sterilized jars. Pack jars with cukes (and carrot, if used - highly recommended). In a small saucepan, mix water, vinegar, salt and sugar, and bring mixture to a boil. Ladle boiling brine solution into packed jars, leaving 1/4" headspace. Insert thin non-metalic object into sides of jars to allow trapped air bubbles to come to the surface. Position seals and tighten rims (finger tight, don’t wrench too hard). Place jars in large pot of 180-190 deg. F water (simmering, not full boil), and let jars bathe for 15 minutes (jars should be completely submerged with at least 1-2 inches of water on top). Remove jars from water bath and let cool 12-24 hours (check for seal).

A quick note on water bath processing: The idea is to get the temperature of the entire jar of pickles high enough to kill all bacteria that might spoil the pickles. The average recipe calls for letting the jars cool for 12-24 hours, but I don’t do that. After 15 minutes the bacteria killing job is presumed done, so when I take the jars out of the hot water bath, I submerge them immediately into a sink full of cold water for 15 minutes. This is so that the pickles STOP cooking, and remain more crisp.

OPTIONAL TURMERIC BATH: I learned this step from a McCormick recipe, and for me it’s a MUST! To give your cukes exceptional color as well as flavor, just prior to packing cukes into jars:

Place cukes into a large non-metalic bowl along with the ground turmeric. Boil 2 1/2 quarts of water, and pour over cukes in bowl. Let stand for 1 hour. Drain, rinse, and drain again.