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Suggest you look at Claussen's website. However, it is probably a secret recipe.
Dill pickles.
They do. If they don't have dill in the brining liquid they are just plain "pickles".
Cornichons are typically pickled using a vinegar brine with herbs and spices, like tarragon and mustard seeds, which gives them a unique flavor profile that is more tangy and savory compared to sweet pickles. They are not traditionally made with dill, so they are not dill pickles.
Use one full head of fresh dill (it looks a bit like a starburst) per quart jar.
Dill pickles are the best invention ever made! If you haven't tried one you should!
The spices involved. Dill is a spice that isn't in the polish which are hotter.
To make dill pickles, it is best to grow dill weed and fresh garlic. Dill weed adds the traditional dill flavor, while fresh garlic enhances the overall taste of the pickles. You can also experiment with adding other herbs like mustard seed, coriander, and bay leaves for additional flavor.
The USDA no longer recommends the use of alum in pickles. Proper procedures in preparing and processing the cucumbers will result in crisp pickles. Additionally, you can add a product called Pickle Crisp to your cucumbers to ensure they are crisp and crunchy.
Dill Pickles have 0 WW Points
Dried and ground dill weed.