In article . com>,
"Bridgett" > wrote:

> I am going to do my summer canning in a month or 2 and I would like a
> pickle recipe that tastes like the Claussen Kosher Dills you buy in the
> cold section of the grocery store. I already have a very good regular
> dill pickle recipe and I am specifically interested in the Claussen
> flavor. Anyone have any recipes? Can you make the recipe for long term
> canning? (not just the fridge) I have made the simple recipe of using
> the Claussen brine and my own cucumbers. I used to have a website that
> specialized in recreating store-bought and restaraunt dishes at home,
> but I can't remember it any more. Does anyone have a link? Thanks for
> all of your help!!

> Bridgett

That's a fermented pickle and not one that's been processed for
long-term storage (why it's in a refrigerated section). Bridgett, if
you don't have a copy of the Ball Blue Book, get one. It has info for
brining/fermenting cucumbers with some variations to make them "Kosher".
Also has canning info for them, though you'll probably lose something in
the processing. Page 45. Current version of BBB has a picture of a
lemon almond tart on the cover. <www.homecanning.com>. And check in
at rec.food.preserving, too. It's the appropriate place for the subject
and I've set the follow-up for this to go there. Looking forward to
seeing you there.
--
-Barb, <http://www.jamlady.eboard.com> 5/8/05.
"Are we going to measure, or are we going to cook?" -Food Critic Mimi Sheraton