Jespah is correct, it was the hot temp of the canning liquid. What you want is a recipe that uses what is called the "fresh pack" method and a cooled brine.
Here's a recipe from the Ask Uncle Phaedrus archives that claims to be very close to that of a Claussen. You could probably safely eliminate the garlic, onions and peppers to get something closer to the standard Claussen pickle.
----- Original Message -----
To: [email protected]
Sent: Wednesday, July 22, 2009 6:16 PM
Subject: recipe request
I have been searching and searching for some time for a pickling recipe that duplicates
the Clausen Hearty Garlic Dills. I have not had any luck what so ever. Hoping you can help.
Thanking you in advance for your efforts.
I had no success locating a copycat recipe for Clausen Hearty Garlic Dills. However, at least one person who tried the below recipe said it was close and that it was very good.
Hearty Garlic Dills
2 quarts cucumbers
1/3 cup instant minced onion
6 garlic cloves, minced
1/2 tablespoon mustard seeds
1/4 cup dill weed
3 cups water
1 cup white wine vinegar
1/4 cup canning salt
a few chili peppers thrown in for good measure
Slice up your cucumbers into long wedges and fill prepared jars (sterilized jars and lids).
Add a bunch of dill to each jar.
Heat vinegar and water with remaining ingredients just long enough to dissolve salt.
Cool this mixture to room temp and then pour into jars up to the rim.
Cover and refrigerate at least 3 days
White vinegar is most commonly used in pickling because it is clear and does not color the pickle. Distilled white vinegar has more of a bite than cider vinegar.
Cider vinegar has a mellow flavor and is the preferred vinegar in many sweet pickles and chutneys. It will darken the pickle.
It is okay to substitute one vinegar for another as long as the vinegar contains 5% acetic acid. Always adhere to the recipe instructions for simmering/boiling the brine because vinegars lose acetic acid with prolonged boiling.
Never reduce the amount of vinegar in a recipe. If the brine is too sharp for your taste, add sugar.
I've been pickling cucumbers from my garden for several years now and have accumulated several pickling recipe books. If you want to improve and expand your canning results, I recommend getting these favorite books of mine:
The paperback version is $12.50 on Amazon.com. It has technical instructions for several methods and a recipe for just about anything you'd want to preserve or can. It is from the makers of Ball canning jars and has been goof-proof tested over the decades.
This one is $9 on Amazon.com I have used several of the recipes in this book for pickling my cucumbers:
If you give me an idea of what type of Claussen pickle you are trying to achieve (sweet, dill, bread and butter, etc.) I can probably find one in my books and post it here for you.