Homemade Claussen Pickles Copycat

Homemade Claussen Pickles Copycat by AmandasCookin.com

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. They are either too sweet or too tangy.

Homemade Claussen Pickles Copycat - AmandasCookin.com

Refrigerator pickles are a lot easier to make because they don’t require using the traditional canning process. That also means they can’t be stored on a shelf in the basement or in the pantry, they must live in the refrigerator.

Last year I made some pickles with the canning method and the recipe that I used had a very high vinegar to water ratio. So they were far too vinegary for me to eat straight from the jar, which is one of my favorite things, though they were great on burgers and in potato salad!

Homemade Claussen Pickles Copycat by AmandasCookin.com

So I started my search for a Claussen copycat. I found this one but it used apple cider vinegar. I as concerned that would create a sweet pickle, which I don’t like, even though the author of that recipe is just like me. Yuk to sweet pickles! So I looked at the actual Claussen ingredient label and it said they used distilled white vinegar. Some of the ingredients were different too, so I decided to use the recipe that I found as a jumping off point and created my own version.

The verdict? Everyone in this house loves them! They aren’t exactly like Claussen, but pretty dang close! Close enough that they get devoured by everyone in this house. They are actually fun for me to make. So while it would certainly be easier for me to grab a jar of Claussen from the grocery store, and I probably still will now and then, I love making my own.

My first batch was a bit cloudy, and they also had a distinctive mustard flavor. So I cut back the mustard seed in the second batch and I believe we now have a winner. :)

Homemade Claussen Pickles Copycat steps by AmandasCookin.comFull printable instructions are below. You’ll make the brine first, it’s easiest to do it in a 2 quart pitcher. You’ll see me mixing the brine in a bowl in the picture above. Don’t, it’s an extra step, just use a pitcher. Put the dill seed and dried garlic in the jars. Now, make sure you give your pickling cucumbers a good rinse, make sure there’s no dirt. Trim the blossom end, I trim both ends, then cut in half lengthwise and distribute in your jars.

Homemade Claussen Pickles Copycat steps by AmandasCookin.comBefore adding your brine, strain out the solids. Distribute the solids evenly among the two jars, then add brine. You will have leftover brine that can be discarded when you are all done.

ANOTHER DELICIOUS IDEA >>  Quick Cranberry Apple Cobbler

Homemade Claussen Pickles Copycat steps from AmandasCookin.comThis is what they will look like after a day or so. They usually take 2-4 days. My first batch took the full four days while my second batch was ready in two and a half days. I think the difference was that I actually used three jars and they weren’t packed as tightly.

Enjoy – crunch!


Scum or film on top – During your first few days, fermentation takes place. You will probably see bubbles rising to the surface and may see some “scum” forming on the surface. Skim this off and discard. This is a completely normal step in the fermentation process.

White sediment at the bottom of the jar – According to Colorado State University, “A white sediment at the bottom of the jar may be caused by anti-caking agents in the salt or by the fermenting bacteria. Neither cause is harmful.”

According to Colorado State University “…factors that lead to spoilage include failure to remove blossom ends, failure to thoroughly wash products to be pickled, not removing the scum that accumulates on curing brines, using a weak brine or vinegar solution, not keeping the pickles covered with brine throughout the curing process, using deteriorated ingredients such as moldy garlic or decayed spices, or storing the pickles at too warm a temperature.”

You can download the complete PDF document from The Colorado State University here.

Important Things to Note

The Blossom End
The blossom end of the cucumber (the end opposite from the stem) contains an enzyme that can make your pickles turn mushy. Always cut it off, I cut off both ends for good measure and to keep them uniform.

Use vinegar that has at least 5% acidity. Don’t reduce the vinegar in this recipe.

Only use pickling salt or Kosher salt, though I always use pickling salt. Table salt contains an anti-caking agent that causes the brine to get cloudy. If you use table salt, it’s still safe, but you will have a cloudy jar of pickles with white sediment at the bottom.

Cucumber Types
Use cucumbers that are of the knobby variety, grown specifically for pickling. Check seed catalogs to find the different varieties. Cucumbers with a wax coating are not recommended as the brine will not be able to penetrate them. When selecting cucumbers, be sure that they are firm and not soft.

When your pickles are all gone, do you pour the pickle juice down the drain? Instead, try these ideas for reusing pickle juice! Looking for a unique recipe to try with your freshly make pickles? Here’s a Grilled Tomato Relish that’s great on burgers and dogs!

Homemade Claussen Pickles Copycat
Servings: 2 quarts
  • 20-25 small to medium pickling cucumbers
  • 2 quarts cold water
  • ½ cup white vinegar
  • ⅓ cup canning or Kosher salt
  • 1 teaspoon coriander seed
  • ½ teaspoon mustard seed
  • ¼ teaspoon red pepper flakes
  • 1 tablespoon black peppercorns
  • 1 tablespoon dill seed
  • ¼ teaspoon dried garlic
  • Fine mesh colander
  • 4-cup measuring cup
  1. To make the brine, combine water and vinegar in a large pitcher. Add salt, coriander seed, mustard seed, red pepper flakes and black peppercorns. Stir until salt is dissolved. Set aside.
  2. Wash cucumbers in water and trim ⅛-inch off of the blossom end of each one. Slice each cucumber in half lengthwise.
  3. Divide the dill seed and dried garlic evenly between two clean quart sized jars. Fill jars with cucumber halves, fitting as many in as you can, they may be snug!
  4. Stir brine again to mix ingredients. Place a fine mesh colander over a large bowl or measuring cup. Pour brine through the colander, catching the brine solids in the colander. DO NOT discard!
  5. NOTE: You will not be able to fit all the water in this measuring cup or in the two jars. The goal here is to save the brine solids and use them, you will be discarding the left over vinegar and water mixture when finished.
  6. Once all the solids have been removed from the brine, distribute them evenly among the jars. Using the brine liquid in the measuring cup, pour into the jars until all the cucumbers are covered.
  7. Your brine level should cover your cucumbers and reach the bottom of the jar neck where the twisting begins. The cucumbers will also release some liquid as they brine, so don't overfill the jar. Discard any remaining brine liquid.
  8. Cover lightly with a lid perched on top but do not close and seal. Leave on the counter (out of direct sunlight) for 2-4 days, or until the cucumbers taste like pickles throughout.
  9. Secure lids on jars and refrigerate for up to six months.
Nutrition Information
Serving size: 1 halve


    • Russ Feller says

      Failure for me…after two weeks in frig they looked very moldy to me, so much so I couldn’t risk eating them. What a waste

      • says

        I’m sorry they didn’t turn out Russ. This has been a successful recipe for me and for many who post comments here. But some people have had trouble with it too. I’m sure there are a lot of factors involved, but what caused the problem is hard to tell. I am sorry that they didn’t work out for you!

      • josh says

        You should skim off the moldy scum, it is part of the fermentation process. I threw mine out 12 jars too the first time!

    • Bill Holtby says

      I did two batches.. First batch I was trying to double the brine and doubled the Vinegar, salt and spices but forgot to double the water. Turned out a little too salty but still good.. Second batch tasted great on the counter on the third day they turned cloudy and then got mushy in the fridge.. Not exactly sure why.. Well cleaned, removed both ends and used new and sterilized jars… Searching the web I found several possibles..

      Great first effort and will figure out what went wrong..


  1. Sherri says

    I make an excellent claussen pickle. Its basically the same but you MUST use fresh garlic and fresh dill. I don’t use the coriander but will give that a try. Enjoy your pickles.

  2. Sue b. says

    This recipe made me sing! “Ohhh, how I love pickles! Ohhh, I could make pickles! These sound like great pickles! Thanks for the re-ci-pe! AAA-mann-da!”

    • says

      Thanks Sue! I haven’t bought a jar of pickles since discovering this. But I wonder if I’ll be able to find pickling cucumbers at the store come winter :-/ Probably not.

      • Katherine says

        I made pickles during the winter. I didn’t use pickling cucumbers, but they work just as well. They sell mini cucumbers at grocery stores all year round

      • Charlie says

        We have the pickling cucumbers here year round. I found them at Meijers. I don’t know if you have Meijer stores in your area or not but if you do they have them. We also have a large international grocery store called Saraga’s that I think will have them too although I haven’t looked, Might be a problem in small towns.

        • Diane Stecik says

          I want to try these but I am wondering what
          is considered, dry garlic. I have never
          seen or heard of this. What do you use?

          • says

            Hi Kathy. Yes, though I haven’t made them this way myself. I am not sure if it would take longer for the brine to penetrate the pickles, but my guess would be a resounding yes. So I would say that you would need to store these in the refrigerator for quite a while longer for them to be done.

  3. Bob says

    Have you tried this recipe with green tomatoes in place of cucs? I have almost 20 lbs of green tomatoes after finishing my end of summer garden clean up.

    • says

      No I haven’t, but that’s an interesting idea. I wonder how those would be? I have the same “problem” here, lots of green tomatoes ripening on the counter!

  4. Alison says

    I made these pickles a few days ago and the flavor is spot on. The only thing missing is the signature crunch. Did yours come out crunchy? Also, why is it that we leave out the pickles loosely capped and then refrigerate? Thanks!

      • Ron says

        Try topping the solution with two grape leaves or use Pickle Crisp® Granules from ball canning. Both give great results for that super snap/crunch.

  5. Spencer says

    I currently have 3 batches in the fridge and all have been tweaked and are compared to an open jar of the real deal Claussen. Mine are really close but not exactly in flavor (I’ll have to try the coriander seeds). I use fresh dill and garlic. I also throw in a few allspice berries and fennel seeds as both are in the Claussen jar if you dissect the spices at the bottom of the jar. I think there’s probably a secret ingredient that they don’t list on the ingredients label. I’m making mine one jar at a time so my quantities are way smaller than yours but close to the amount that Claussen uses in 1 jar. Also, to get them really really crispy and crunchy, ice bath them overnight before you slice them up and they absorb the water and really get crunchy. Good luck.

    • says

      Hi Terri. For this recipe it really doesn’t matter what size jars you use, as long as they are tall enough to hold the pickling cucumbers. The measurements are all done in a pitcher and then the juice is distributed amongst the jars. I believe mine were quart sized. :)

  6. terri says


    We followed the recipe and when we went to close the jars there was white mold forming on top. Why would this be?

    • says

      Hi Terri. Are you sure it was mold? Or could it have been foam? On the original recipe I followed it said this:

      If at any point in the proceedings “fuzz” or “foam” develops on top of the brine, use a spoon to remove it. If there is “fuzz” attached to any of the cucumbers, remove the ones affected and be sure the others are still fully submerged.

  7. terri says

    It was fuzz. I have more pickling cucumbers so I am going to give it another shot in the morning. Did you boil the jars to seal them?

    • says

      Hi Terri. No, you don’t want to boil them because you will lose the crunch. They are refrigerator pickles, so that seal you put on a jar for the shelf isn’t needed :)

  8. Len says


    I am really into Claussen pickles also. They, at one time, had “SLICED” pickles which I prefer over halved or quartered. My question is; would sliced pickles work just as well?

    Claussen now offers a “HOT AND SPICY” variety. Which I would also like to duplicate. So any suggestions on that one?

    Thanks, Len

    • says

      Hi Len! Don’t see any reason why sliced pickles wouldn’t work. They might not take as long on the counter. For hot and spicy, I would just increase the red pepper flakes in the recipe, and maybe even add in a little cayenne :)

  9. Jenna says

    I am now on to batch #2 of this recipe. TOTAL WIN! I will never pay for Claussen pickles again, which is good because my 3 boys will annihilate them some crunchy Claussens, and they actually now prefer this recipe you posted. Bonus – they’ll even clean, cut, make the brine and do them up all on their own, too.

    Thank you. I believe I will be making this for the rest of my life, along with my boys, so on and so forth. <3

  10. Samantha says

    I doubled the recipe but I tasted it after day one and it was very salty. Is that normal to be that way until day 4?

    • says

      Hmm, I’ve never tasted them after day one so I’m not sure, but that could just be the vinegar talking. I actually have 3 jars setting up right now, mine are on day 4 today and should be perfect. Tasted one yesterday and they were almost done, there was still a cucumber after taste.

      • Samantha says

        My fault, I think I measured wrong. I dumped the old brine out and replaced it with the correct measurement. It’s going to be awesome! Thank you so much for the recipe. I added a little sugar and more pepper flakes in a few jars just for kicks.

  11. Paul says

    Arrrgh! I wish I had read this four hours ago. I did the recipe, saw the “fuzz”, thought it was mold and tossed the whole thing (sigh).

    I was adventurous enough to taste one of the pickles on the end away from the foam and it was tasty.

    • says

      Aww, I will update the post to reflect that, sorry about that Paul. Another thing I’ve discovered… in the directions it says to leave them on the counter away from sunlight. If any sunlight gets to them, the fuzz will grow and yes, eventually turn into mold and turn the pickle to complete mush. I made a batch of 3 jars last week and had to toss one out because of it. So I will be updating the instructions as well as making some more :)

  12. terry modzelewski says

    Thanks for this recipe. I have made a dozen jars and everyone loves them. The only change is thst I used half a tbsp of fresh garlic and a tsp of fennel seed.. never a problem with mold. Four days and they are great. Thanks again.

      • terry modzelewski says

        amanda, i made some more pickels,but a couple of jars have a white film on bottom of jar but the pickels seem fine. any input would be helpfull. Thanks. Terry

        • says

          Hi Terry, some white on the bottom of my jars too and the pickles are fine. I’ve used them several times on burgers etc. Make sure when making them to keep them out of sunlight and be sure that you cut off the blossom end of the pickle before adding them to the brine.

  13. Frank says

    Can I use regular garden cukes? My little garden just yielded me 12 of the biggest cucumbers I have ever seen and I do not want them to go to waste.

  14. Cindy says

    I have done 5 jars so far…….ranging from 2 – 3 days on counter. My family is pickle crazy from the young to the old. They are awesome other than we all think they need more garlic.Do you think using the chopped garlic in jars would result in more garlic flavor than using the dried??
    I also tried a jar of sliced and they seem to be picking up the flavors faster. Thanks for an awesome recipe. It a keeper!

    • says

      Hi Cindy! Yes, I think if you used the fresh or jarred garlic in the same measurement there would be more garlic flavor. You could certainly experiment too. Try making 3 jars, each with a different measurement. Put a piece of masking tape on each jar with the measurement written on it so you know which is which when it comes to the taste test ;)

  15. Cindy says

    Forgot to ask in my previous message……do any of yours get cloudy? Not a milky white cloudy, but just not as clear as others.
    Is this ok or what could be causing this? Thanks so much

  16. Kevin says

    Really enjoy this recipe and the comments as well. For me, just as with much of my cooking, experimentation and adaptation is the real fun. We’ve made quite a few gallons of assorted typed of pickles. The wife prefers the bread and butter style and this year, in addition to the thin sliced ( on the mandolin) , we did thick cut chips and long thin sliced too.
    My favorites have always been the ( refrigerated )half sours. With those, if you leave them out a little longer ,they will turn a little more sour.
    Also we make garlic dills and a hot n spicy garlic.All you need to do is pump up the crushed red, ground red and/ or cayenne pepper to taste.
    Sadly, the cucumber plants are slowing down now. We were lucky to have begun harvesting by the middle of June. Made over gallons of marinara sauce and tons of grilled squash. Darn July rains tho, brought a blight and wiped out the squash and zucchini. Tomatoes were already yielding nicely, but production slowed as the leaves got affected. natural fungicide helped, but the damage was done. Honeydews , bell peppers and onions still ripening up, but early samples were great.
    TMI, I guess, but …grow your own….. fresh cucumber salad with tomatoes, yellow squash, basil and onions from your won garden?? Nothing compares! Happy pickling!

    • says

      Sounds like you had similar gardening results as we did in southeast Wisconsin. Lots of late rain and plenty of early tomatoes! Thanks for sharing, it’s nice to hear the love of food and gardening in your “voice”. :)

    • says

      Cloudy is okay, all mine turn a little cloudy. They clear up after a couple of days in the fridge. I believe it’s simply the ingredients melding, the dried garlic rehydrating, etc. I just checked mine that are in the fridge and the brine is now clear. :)

  17. Anna says

    Hi, would you think it would be okay if I start alpickles and get the done and then add the coriander seed about 16 hours later? I need to pick some up from the store but would like to stay on my pickles.

    • says

      HI Anna, sorry I didn’t reply sooner. This may be a moot point now, but just in case… I’m not sure how much of a difference it would make in the flavor, but I don’t think it would be detrimental if you added the coriander 16 hours later.

  18. Deborah says

    Have a silly question, have never tried to make anything like this, but my husband LOVES Claussen pickles and my neighbor just gave be a ton of cucumbers. Your recipe asks for dried garlic, is that garlic powder?? Or if I wanted to make with fresh garlic cloves, how many???? Thanks

    • says

      Dried garlic is not the same as garlic powder. It’s basically minced garlic that has been dehydrated, you can find it in the spice and dried herb section at the grocery store. To substitute fresh garlic for the dried, use double the amount. So for 1/2 teaspoon of dried garlic, you would use 1 teaspoon fresh garlic.

  19. Ken Haney says

    Found your recipe, tried it and love it. In fact I just made up another batch today since grand daughter decided she loved them and wiped me out. I am attempting to make some pickled eggs with your recipe. I have for years used the claussen liquid when the pickles were gone to add boiled eggs, jalapeños, and onion wedges. I would leave them in the back of the fridge for about 6 weeks for them to completely pickle. Anyway I am trying your recipe for the brine. I didn’t do the on the counter thing since they are eggs and when straight to the fridge. Hope it works. I don’t see why it wouldn’t. Thank you for creating this recipe.

  20. Kim says

    tried these but also saw the fuzzy white foam thought it was mold too so I tossed the whole batch… does it matter if you use a glass jar or is plastic ok too ?

    • says

      I don’t know if glass vs. plastic is an issue, though I don’t think it is. I had a little white fuzz on mine to and just spooned it off. Be sure to keep them out of sunlight and make sure you remove the blossom end from the pickling cucumber. :)

  21. Anna says

    Hi,I did make these and I got fuzz all over them and had to toss 12 jars. :( No I am very wearing on doing refrigrator pickles again, am I able to can these kind?

    • says

      I cannot say whether you can can this recipe. But, canning them will remove the crispness you get with refrigerator pickles. If you decide to try them again, be sure they are kept clear from sunlight, don’t cover the jar and make sure you cut the blossoms off.

  22. Kit Siegel says

    There is a product called ” Pickle Crisp” that you can add if you can the pickles that keeps them nicely crunchy. I’ve been playing with my own recipe trying to get the Claussen taste…had not tried using coriander, and I have a boatload from letting my cilantro go to seed! Can’t wait to see how that goes.

  23. Eric Carr says

    Hi Amanda. I admit I’m a novice pickler. I do successfully make fresh pack pickles and tomatoes with
    vegetables from my garden. This is my first attempt at cold pack pickling and making Claussen-style pickles.

    I made 6 jars using cukes from my garden and within 4 weeks they had the consistency of a wet dish rag with a rotten smell. The lids were pushed upwards and the product became rather effervescent (sic?) when the bands were unscrewed.

    Should I boil these before sealing? I think that would ruin the consistency of the Claussen-style pickle. I’ve religiously washed all jars and lids so I don’t know where the breach is – unless it’s with the vegetable, which I believe I’ve scrubbed clean (maybe not enough?). My next attempt will use Michigan pickling cukes from our local vegetable market.

    Thanks and best regards,


    • says

      Hi Eric. I’m sorry you had some trouble with these. I should say up front that I am not an expert in this area, I just followed the recipe and it worked for me. A couple of things that I do know can affect the results are:

      sunlight – make sure your jars, during those first 2-4 days are in a darker area, not near sunlight
      air circulation – also in those first 4 days, be sure that you keep the lids ajar.
      blossoms – be sure that you slice off the blossoms at the end of the cukes

      Colorado State University says:

      “…factors that lead to spoilage include failure to remove blossom ends, failure to thoroughly wash products to be pickled, not removing the scum that accumulates on curing brines, using a weak brine or vinegar solution, not keeping the pickles covered with brine throughout the curing process, using deteriorated ingredients such as moldy garlic or decayed spices, or storing the pickles at too warm a temperature.”

      and just for good measure, as it has been asked about here previously:

      “A white sediment at the bottom of the jar may be caused by anticaking agents in the salt or by the fermenting bacteria. Neither cause is harmful.”

      I hope this helps, I am going to add this information to the article.

      • Mrs_S says

        Hi Amanda, Have U ever tried using zucchini instead of cucs? I found an old thyme recipe book for canning & it called for zucchini. They hold up much better than the cucs & they don’t get mushy. I don’t even use cucs anymore since I’ve tried them. I make bread & butters & dills all the time now. I usually cut out most of the seeds so they don’t get mushy either. Try it! I think U’ll like them.. Let me know what U think, K? Happy canning, Mrs_S

  24. Brett says

    I’ m very excited to make these pickles, but I’m sure I understand exactly what to do with the lids for the first 4 days can you please explain. Also has anybody tried tomatoes ?

    • says

      Hi Brett! Just place the lid (not the band, the lid) on top, but leave a little area open so that the jar is not completely covered. You could probably leave the lid off completely and cover it with cheese cloth instead to keep dust and any fruit flies etc out.

  25. Kris says

    I so wish I had found this recipe sooner! I had one last pile of cukes to use up from our first ever garden and since some were larger I wanted to make them into hamburger dill chips. Thankfully, I found this recipe and it is amazing! I was already sampling them on day 2 and they were really good. I put all of them in one big 2 quart jar and I may finish the whole thing by myself! Thanks again–this is a keeper for someone who in no way likes sweet pickles, so even the mention of apple cider vinegar would turn me away (also I used fresh garlic and dill-excellent results).

  26. jim dennis says

    Hi Amanda! Just finished my first batch. I did thick slices. They tasted great on night 3, with great crunch. Went to seal up and refrigerate the next morning, taste was GREAT, but pickles were mush then. So, I’m starting over…no big deal. My question is, what stops the “fermenting” process once the pickles are covered and refrigerated? The lack of the gas escaping? The lower temperature? I don’t want to do this again, close
    them up at the right point this time, and have them continue to get more pickled and more mushy. Will the lids and the refrigerator halt the process? Thanks in advance to anyone for an answer to my question. Jim

    • says

      Hi Jim! I’m sorry that happened :-( I have read other refrigerator pickle recipes where the jar is sealed immediately and refrigerated. I don’t have any cukes to experiment with at this point, but if you are willing maybe try one jar that way and the other jars seal up after two days? I have great success with my first two batches with these exact instructions (as in my blog post) but the third batch that I did this year turned mushy. I attributed it to the sunlight hitting them. I actually plan to try another batch and try different methods to see what works best. Sorry you had trouble!

  27. Cindy says

    I made these last week and they are awesome!!! I took the advice of one of the people that posted on here and did the cold bath before making them. I think it made a big difference. I had no issues with any “scum” forming on the tops and mine came out so crunchy!! I did use fresh garlic cloves, I think it tastes so much better. I also did most of mine as slices with my crinkle cutter. I did two jars as spears and they are both crunchy. I brought a jar into work and everyone loved them. I will be making a lot more pickles next year and give them out as gifts. Thank you for the recipe!!!

  28. Mike Radtke says

    We used to live only a few miles from the Claussen processing plant. We always have loved them. We made your recipe and love it! My wife says she really likes the mildness of them. Just finished another larger batch (11 pints). Just a note: we have a jar of Claussens in the fridge and did a taste test. Result: I think we need to adjust the dill on the upside. Another note: Claussen has been sold to a conglomerate and they now add ingredients that were not in the original recipe.

    Thanks so much for putting this recipe on line!!!

    P.S. I don’t like sweet pickles!

    • says

      Hi Mike! I agree with your wife about the mildness. That’s why I was never partial to Vlassic, I always thought theirs had too much of something in it. Thanks for sharing, I’ll have to do a taste test for myself regarding the dill :)

  29. Alicia says

    Hey! I make one very similar, but we bake them in the jars at a lower temperature! It seals them so you can leave them on the counter which frees up refriderated space (then I put only one jar at a time in the fridge so we can enjoy) , and it gives them the crunch too!

  30. Rachael says

    Hey, I was wondering if throwing the pickles straight into the fridge after making them would be fine. Would that keep fuzz from forming? Since I have radishes ready, I sliced some up and threw them in with the pickles!

    • says

      I’m sure they would be completely fine that way. I think refrigerating them slows the process is all, so it may take a few days longer for all the flavor to soak into the pickles :)

  31. Bill Halliday says

    I like one of the Claussen Pickels:

    Hearty Garlic Deli-Style (all of them Whole, Halfs, spears and slices).

    Most pickles are too vinegary for me.

    Do you have this recipe you’re willing to share?

    • says

      Hi Bill. Wish I did! However, it would seem to me that you could just increase the amount of garlic in the recipe to achieve that result. A man named Kevin left a comment here saying he makes the spicy garlic dills and just increases the red pepper flakes and cayenne. So I assume the same would be true for the garlic.

  32. Cheryl Duckett says

    I’m not sure what I did wrong, but this morning when I checked the pickles (day 4) the liquid was cloudy and slimy, the pickles mushy. Checked them on day 2 and they were fine. They were out of direct sunlight on counter. I want to try this again- help!

    • says

      Hi Cheryl. Without being there and knowing what your kitchen temp is like, the weather, etc, I would say to shorten the time at room temp. So if day 2 they looked okay, put them in the fridge after day 2.

  33. Buddy says

    On day 4 the pickles turned to mush. I suspect the reason was the hot temp in the house or maybe i let them sit out too long but i didnt see any sign of fermentation or scum. Ill try again

  34. Buddy says

    Sorry but this is one of the worst recipes ever. First of all no way will 20 to 24 pickling cukes fit in 2 quart jars! I’ve tried twice and neither time did any “scum” or fermentation happen. I left first batch for 4 days and they rotted. This is day 2 of the last batch and no fermentation at all so I put the FOUR qt jars in the fridge before they go mushy too. I can’t take another disappointment even though they don’t taste right at all. Really disappointed and don’t understand all the kudos.

    • says

      Hi Buddy. I’m sorry you had such trouble with it. I don’t have enough details to know what happened, but I had just recently suggested to another reader in a warmer more humid climate to move hers to the fridge after two days. I see that you’ve done that, so hopefully it helps. Also, you will probably want to wait until about a week after they’ve gone in the fridge to make your judgement on the flavor. Mine were always better after a week or so and the brine had time to really soak in to the pickles. As for the pickling cucumbers not fitting into the jars it’s quite possible that your dukes were larger than mine. My first batch I was able to fit them into two jars, but my second batch I distributed amongst three jars. My dukes were probably about 4-inches in length. I hope your second batch turns out! Please be sure to read the troubleshooting tips at the bottom of the post as well.

  35. Chris says

    You’re missing one critical ingredient that makes all the difference in the world (Claussen). CINNAMON.

  36. Jacqueline says

    After you strain the brine it says to not disguard the solids, but then it never says what to do with them? Do I put them in jars too? Later??

    • says

      Hi Jacqueline. :) In the instructions in the post it tells you what to do with them: “Before adding your brine, strain out the solids. Distribute the solids evenly among the two jars, then add brine. You will have leftover brine that can be discarded when you are all done.”

      Aldo, in the printable instructions, see step 6. Enjoy!

      • Jacqueline says

        How did I miss that!? Lol. Thanks for the reply. I ended up adding them at the end. I thought I saw in the picture they they were in the jar. Hope they turn out!

  37. Juanita says

    I recently found out that Heinz distilled vinegar is GMO based.
    Does anyone know of a brand of distilled vinegar that is NOT GMO based?

  38. says

    Do the pickles always get film on top of brine, mine have been on the counter for 1 1/2 days and don’t have anything floating, they do however look like they are turning color like in your photos!

  39. says

    All was going well, but 2nd day the white foam, fuzz formed, I think I scraped it all off, but some cucumbers floated to the top exposing them out of the brine, is this ok , or what should I do, seems like the tips that are out of the brine is where the fuzz grew

  40. Jerry the (s)expert. says

    I will be trying your pickle recipe today. I find that your information to be very helpful and I expect great results.

    I have seen some recipes that call for distilled water. Do you use hard tap water, softened water, our another type? My older relatives have made excellent dill pickles with well water, but have found that city water can produce poor results. Do you or any of your readers have any experience, knowledge, and suggestions about the water issue?

    Some recipes call for boiling the water first and adding it hot to the pickles, while others say to let it cool before adding. Could you tell me your opinions on that matter?

    I have added frozen Okra to used Claussen pickle juice and kept it in the refrigerator for Okra pickles. The taste is fantastic, but remember that the okra will make the juice slimy. That doesn’t bother me.

  41. Andrea says

    Hi Amanda,

    Do you have to put them in the fridge or will they last in the cupboard for 6 months as well. I want to make a large batch using your recipe.

  42. Anita says

    I made these last year, and just finished up 17 Qts. I make the Brine, but, I do not, add the spices. Instead I divide the Spices in the recipe and put in each jar on top of the pickles, fresh minced garlic on the bottom, then add the brine solution on top. I didnt understand the point of putting the spices in the brine, then having to then, divide and try to get equal amounts in each jar. This is a very good recipe!! Thank you for posting!

  43. John says

    I have made these several times now and have had overall great results. I use 1/4 cup more vinegar and I add about 1/2 tsp allspice berries. I also use about 2 or 3 chopped garlic cloves per jar instead of the dried stuff. Also use fresh dill–about 4 heads per jar. I have found the key to avoiding fuzz is to boil the jars and lids before use, and keep them inside a dark cupboard the whole 4 days with the lids loosely on. Oh, and definitely chop the ends off first like the recipe says. Don’t mess with them until the fourth day when you put them directly into the fridge. I never buy brand name pickles anymore.


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