Suggest you look at Claussen's website. However, it is probably a secret recipe.
Get this all-star, easy to follow Food Network Dill Pickles recipe from Alton Brown. Just go to the food network website and you will find the best recipe to make dill pickles.
Yes, they are a non-fermented pickle.
Yes
Pickles
In a cook book
Dill pickles.
Dill pickles, truthful to their name, are stored in water with dill, garlic, vinegar and some salt. The ratio of vinegar to water is about 1:3, that is, three cups of water for each cup of vinegar.
A lot of people make potato salad and include dill pickles and that can be quite tasty. You can also add the dill juice and some dry dill weed to your soups. Again potato soup would be a good choice. You could also make a platter of cheese, celery, carrots and have dill pickles sliced up nicely.
They do. If they don't have dill in the brining liquid they are just plain "pickles".
There are different methods for preparing dill pickles you can pour brine over cucumbers and then bathe them in a jar, you can brine cucumbers all night in salt water or, you can barrel ferment them. I found a recipe called fast favorite garlic dill pickles that sounds great it calls for pickling cucumbers, white venegar, water, pickling salt, fresh dill, and cloves of garlic you can find it at www.epicurious.com. They go well with hamburgers, sandwiches, and chips.
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.