Have you ever had the pleasure of meeting yourself? I have. In fact, I receive text messages from myself, see myself on Facebook occasionally and if I’m lucky, I get to hang out with myself every now and then.
The other me is tall, dark and has naturally curly hair too. She’s also addicted to online shopping and is married to the Farmer’s cousin who, coincidentally, has the same name as the Farmer’s youngest brother. AND her hubs is a farmer too. Crazy right?! We’re sisters from another mister – welcome to our parallel universe. Now guess what her name is? You know it, Kim Ducherer.
I mean, how fun is this to see?
We’re tight with each other, I love our relationship. We talk about walk-in closets, egg white face masks, cutting back on cussing, chasing jailbreak cattle, online purchases we stash from our Farmer husbands. It’s seriously just like talking to myself.
One night, she sends me this pickle recipe and says it tastes just like Klassen’s and I’m thinking, “what the eff are Klassen’s?” But I didn’t actually say that to her otherwise I knew she’d mock me because that’s exactly what I’d do to myself. When you’re dealing with your alter-ego it’s like being one step ahead in chess, you always know your next move. So I played it cool and was like “that’s awesome! I’m so going to try these!” then went directly to Google to find out what Klassen’s were.
Turns out they’re Claussen’s and they’re the Grey Poupon of pickles. Who knew?! Growing up in the country if there’s one thing I don’t know anything about it’s storebought jam and pickles. There was always plenty of that stuff homemade in our cold room thanks to Nana.
Start out washing your cucumbers and then sterilizing your jars.
I just boil the jars and lids in the canner for about 5 minutes and take them out and let them air dry while I stuff the jars and make the brine.
Put two heads of dill and two cloves of garlic in each jar. Once that’s done it’s time to start jamming cucs in there. This is like playing cucumber tetris. Since this was my third batch of pickles, these cucs were getting to be the rejects from the end of the season so they’re all shapes and sizes. Sometimes I have to cut them to fit them in but it doesn’t change the taste at all.
Add the water, vinegar, pickling salt and pickling spice to a large pot and boil 5 minutes. I didn’t have any cheesecloth in the house when I decided to make these because, really, who has cheesecloth at the ready? So I improvised. I love loose tea every now and then so I took down my tea dipper (I have no idea what the formal name is for it) and put the spice in there.
Then I dangled it into my dutch oven over a spoon. Ingenious (I’m not just all looks, you know).
Once you get that boiled and after you have Tetris’d your jars, pour the brine overtop until they’re full. Seal with the sterilized lids (make sure the rim of the jar is dry or they won’t seal) and drop into the canner for about 10 minutes. Once they’re done, take them out and set them on the counter until they’re room temp then throw them in the fridge for at least 3 days. After that I just shelved them and they seem to be fine but my alter-ego was told to keep them in the fridge so try either way.
And I can say with definite certainty that although I have never digested a Claussen pickle these pickles taste EXACTLY like the deep fried pickles we get from the Canadian Brewhouse when we eat there. This weekend there’s a bunch of us going camping for out last hurrah before we winterize our units and my alter-ego will be there! We’ll be a deep-frying pickles Friday night and I can’t wait to get them in my gut. I’ve perfected the most amazing dill dipping sauce to go along… If you’re lucky, I’ll share.
Thanks so much to my faithful followers, I truly appreciate your support! Feel free to share with your trusted BFF’s, I love all the feedback.
Much pickle love to you, Kim.