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. That’s why I posted this Claussen pickle recipe several years ago.
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.
Recipe for Claussen Pickles at Home
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!
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. :)
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.
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.
When you perch the kid on your jars, you want air to be able to get in and gases to be able to escape.
I actually put my pickles in one big pot now and then move them to a large covered glass container in the fridge instead of using jars now. Someone in the comments asked for a picture of perching the lid, you can see that above.
This 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!
Troubleshooting your pickles
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 Tips 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.
Vinegar
Use vinegar that has at least 5% acidity. Don’t reduce the vinegar in this recipe.
Salt
Only use pickling salt or coarse (NOT flaky) 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.
Wash Your Hands!
It’s tempting to reach in and turn your cucumbers, but please make sure you wash your hands first. Introducing any foreign oil or material from your skin could cause problems with your brine.
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!
This Claussen pickle recipe was originally published here on September 18, 2012
More Related Recipes
- Cucumber Salad
- Sweet Corn and Chickpea Salad
- Grilled Corn and Zucchini Salad
- Pickled Beets
- Pickled Onions
Homemade Claussen Pickles Copycat
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 20-25 small to medium pickling cucumbers
- 2 quarts cold water
- ½ cup white vinegar
- ⅓ cup canning/pickling salt or coarse 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
Instructions
- 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.
- Wash cucumbers in water and trim 1/8-inch off of the blossom end of each one. Slice each cucumber in half lengthwise.
- 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!
- 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!
- 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.
- 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.
- 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.
- Cover lightly with a lid perched on top but DO NOT close and seal. Leave on the counter (out of direct sunlight) for 1 day, then move to the refrigerator for 2-3 more days, or until the cucumbers taste like pickles throughout.
- Secure lids on jars and refrigerate for up to six months.
Nutrition
Amanda Davis
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Vivien says
I love that you made a recipe for this! I love Claussens too. I made 1 batch of brine that I split into 2 Mason jars and one jar came out super crunchy but a bit lacking in flavor (not super acidic, salty and a little watery) and the second jar was super flavorful (salty, briney, even had a slight effervescence to it) but SO soggy, what happened?? If you can offer any advice, I’d greatly appreciate it! :( I ate the first jar but think I am going to have to turn the second one into relish..
Amanda Formaro says
You said you made the brine and then split it into two batches… the only conclusion I can come to is that when splitting it the brine was either not completely mixed and it didn’t split evenly, or there weren’t enough of the pickling etc transferred to the second jar.
Billy says
Thank you for sharing this recipe! I love trying to replicate the pickles we love to eat from the grocery stores. You can make them for cheap and they will likely be more healthy too! I can’t wait to try this at home. Thank you again for sharing!
Amanda Formaro says
Be sure to let me know how they turn out! :) Best of luck!
Andy says
Thanks so much for this recipe. I tried another recipe before finding this one and the pickles were good but way too much of a vinegar taste to suit me. I made a few small tweaks since I like a hearty garlic taste combined with some heat. I made a gallon jar and they only lasted about 2 weeks. Everyone who tries them can’t get enough ! I’m all out now so I’m getting ready to make 2 more gallons !!!
Mindola says
Every jar went mouldy. So disappointed.
Amanda Formaro says
So sorry that happened! Check the troubleshooting tips in the post. Hope you have better luck next time.
Lisa says
I made these on Saturday afternoon and having used larger pickling cucumbers, I was going for the longer time on the counter to allow the cucumbers to fully absorb the brine. Unfortunately when I went to tighten the lids and put them in the fridge this morning, every jar was moldy. Very bummed. I did taste them every day (except yesterday when I was just running nonstop) and they were a little mustard-y for me, so I will try this again but I will cut down on the mustard. I’m not a fan of mustard at all, so I’m probably a little over sensitive to it. A little goes a really long way for me.
C says
Heat the liquid to a simmer first,then let it cool,then dump it in ur jars. Also its fine to put a lid on the pickles,to make sure mold spores dont get added after jarring
Gary says
Everything came out perfect except the pickles had a bit of a sweetness to them which is a deal breaker for me. Will try it again. Suggestions?
Amanda Formaro says
It’s been a few years since I made them last. I never had any sweetness though. Did you substitute any ingredients?
Kynnetic says
Did you use a pickling cucumber or something other, such as the garden sweet variety? I grow a little of both, and the garden sweet variety does have a subtle sweetness to its taste. So if you used it, that would probably account for the sweetness or if you used a similar variety of cucumber.
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.
Amanda Formaro says
Good tips John, thanks! Maybe the dark cabinet is really the trick!
Lisa says
Hmm, maybe the dark cabinet is the deal. Today was my 4th day and unfortunately all of my jars were moldy. I did cut the blossom end and while I didn’t boil my jars, I do run them through the dishwasher and use the hot dry option.
Amanda Formaro says
Dang, I’m sorry that happened! Yes I think it’s the dark cabinet too. I think light affects it. So sorry :-(
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!
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.
Amanda Formaro says
Hi Andrea. Yes, these need to be stored in the refrigerator.
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.
Amanda Formaro says
Hmm, haven’t heard anything about the water issue. Will be interesting to hear if anyone chimes in!
John says
I just use city tap water and I don’t heat it. I have awesome results.
Brett 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
Amanda Formaro says
At this point I would put them in the refrigerator. Hope they turn out, it’s sometimes a tricky science!
Brett 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!
Amanda Formaro says
Hi Brett. How did they turn out?
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?
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??
Amanda Formaro 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!
Chris says
You’re missing one critical ingredient that makes all the difference in the world (Claussen). CINNAMON.
Amanda Formaro says
Not sure where you are getting your information Chris, but there’s no cinnamon in Claussen pickles.
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.
Amanda Formaro 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.
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
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!
Amanda Formaro 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.
Laci Dykstra says
Can you water bath these?
Amanda Formaro says
Hi Laci. The reason these have such great crunch is because they aren’t cooked (water bath). So you CAN, but the results will not be the same.
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?
Amanda Formaro 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.