Claussen Clone Pickles

• 3 cups distilled water
• 1 1/2 cup white vinegar
• 1 tablespoon kosher non-iodine salt
• 1/2 teaspoon minced dried garlic or 1 clove
• 1/4 teaspoon yellow mustard seeds
• 2 -4 black peppercorns
• 2 -4 whole allspice
• 1/2-1 whole dried cayenne pepper
• 1 pinch dill seed + 1 pinch dill weed OR 1 head of fresh seedy dill
• 1 pinch turmeric
• 1/4 teaspoon sugar ( or a whole carrot)
• washed cucumber ( about 10 per quart jar)

A tsp pickling spices can be substituted for mustard, peppercorns, and allspice

1. Combine the water, vinegar and salt and bring it to a boil.
2. Put the spices and cucumbers in quart jars.
3. Pour the brine mixture over the cucumbers and spices in the jars and seal.
4. Put them in the refrigerator: Ready in 7-10 days. Keeps 8 – 19 weeks.
5. Brine can be re used.
6. This recipe can be multiplied by keeping these proportions: 3 parts water, 1 part vinegar and the spices are for a quart jar.