Are Claussen Kosher Dill Pickles Fermented?

This Claussen pickle recipe is a copycat of course, but it’s hard to tell the difference, they are so good! I have always been a Claussen Kosher Dill Pickle fan. Forever. I don’t like sweet pickles or bread and butter pickles, they just aren’t my thing. Claussen just tastes better, in my opinion, I don’t even like the shelf brand dill pickles.

These pickles were the best of the jarred options, with a bright flavor that was counterbalanced well with a strong dill taste. The pickles were crisp and crunchy, without a hint of interior sogginess.

Try to keep the cukes immersed in the brine. Submerge, rotate or upend the top pickles daily, as needed. If the pickles ferment too fast, refrigerate or add a little more kosher salt. If still not fermenting after a day or so, cut off a piece of submerged cuke and taste it.

These pickles also contain a variety of preservatives including polysorbate and sodium benzoate, extra natural flavors, and yellow 5. These are a skip. Top ‘Ems was a brand I had never tried before and while this brand ranked pretty far down on the list, I wouldn’t say no to it if it’s all that was available.