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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Allie says
Hi! I am about to get ready to make these pickles. HOWEVER, can I use the Marshalls Creek Pickling Slice? If yes, how much should I use? Thanks!
Amanda Formaro says
I don’t use a premade pickling spice for this recipe. If you do, the flavor will not be like Claussen.
Christin Miller says
I have not made these yet but it seems to be missing
the calcium chloride to keep the pickles firm.
Deborah Curtis says
Canning salt is quite coarse, is it not? Kosher is flaky and fine. Wouldn’t the measurements be different depending upon which you are using?
Amanda Formaro says
Kosher salt is also coarse, not flaky. However, there may be a flaky version? I will adjust the recipe and instructions to specify coarse Kosher salt :)
Allison says
Could you do this with whole pickles instead of spears or slices? I also grew up on Claussen “never cooked” pickles, but I am a much bigger fan of a whole pickle than a spear. Would this make the process take longer?
Amanda Formaro says
It would definitely make the process take longer. I would just follow the same instructions, but know that they will take longer to brine.
Darlene Berry says
So why can’t jars be sealed and shelved rather than refrigerating?
Amanda Formaro says
They can, but then it wouldn’t be like Claussen pickles :) – this is why Claussen pickles are sold in the refrigerated section of the grocery store, instead of on the shelf with Vlasic and all the others.
Eli says
would this impact the taste too much?
Amanda Formaro says
By canning them with the heat method? I honestly cannot say for sure. I have not tried it.
Nancy B says
I am making them right now! However I can tell you that I have bees canning them for years but I still leave them in the fridge for the crispness. They are great!!!!
Gena Petersen says
I made these last week and was mostly pleased with the results. They’re kinda on the salty side (I used kosher salt), but otherwise, a good flavor. I think I can remedy the saltiness next time. I always use a vapor lock lid and bottled water for fermenting which definitely helps with any mold or scum issues.
Meg says
‘Tried this a few days ago and resulted in moldy pickles! When I opened the jars, there was a thick layer of white foamy mold. Everything was washed and sterile. What may have caused this?
Amanda Formaro says
Hi Meg. Please check the trouble shooting section of this post. What you saw was likely the fermentation stage.
Jennifer E Johnson says
Is it possible to reuse brine after your pickles are gone? Or do I need to make a fresh batch?
Amanda Formaro says
A fresh batch would be better. The brine won’t be nearly as strong the second time around.
Annette Clanton says
I made two gallons of these pickles with high hopes, we tasted them last night and they were really salty. I need help on how to fix my pickle. I followed the recipe exactly.
Amanda Formaro says
Hi Annette. Not sure why they were so salty. Did you use pickling salt or Kosher salt? Or perhaps a different kind?
Don L. says
Excellent recipe!
Chelsea says
I just made these and had high hopes for the first few days of letting them sit on the counter. But after three days, the scum formed (which I did see was normal) but song with it, the brine also got cloudy and developed a sort of syrupy consistency. Is this part normal as well? The the pickles really have to sit out before refrigerating?
Amanda Formaro says
I haven’t heard of a syrupy consistency before. :/ The fermentation would be very slow if they were put in the fridge right away, that’s why they are kept at room temp. Were they in direct sunlight or a place where it may have been too warm?
Joe says
I am going to try this recipe. Has anyone put a grape leaf in each jar to help keep the pickles crisp? There’s something in the grape leaves I have read that helps do then. Can you use fresh minced garlic?
Joe says
Also, can you use a sprig of fresh dill?
Amanda Formaro says
Yes that will be fine :)
Amanda Formaro says
I haven’t tried a grape leaf! Yes fresh garlic will work. You will have to change the measurement for this recipe to one clove or 1/2 teaspoon fresh minced garlic.
For future reference here’s the substitution guide:
1 clove garlic is equal to:
1/2 teaspoon fresh or jarred (in liquid) minced garlic
1/4 teaspoon dried minced garlic
1/8 teaspoon garlic powder
Donna says
So these have to be kept refrigerated all the time? Even if un-opened?
Amanda Formaro says
Yes, because they don’t go through the canning process which seals the jars.
Pickle Guy says
Took recipe and kicked up a notch by adding serrano peppers in with cucumbers….. great recipe, follow directions and should not be disappointed!
Amanda Formaro says
Wow great idea!
Katherine says
What size jars did you use?
Amanda Formaro says
I used 32 oz https://amzn.to/2ZkY4Hb
Barbara Kramer says
Would this recipe work if you added a little sugar to the recipe, we like the sweet and salty pickles. Thanks
Amanda Formaro says
Hi Barbara. I haven’t tried that. It does look like with other recipes for sweet pickles you do add sugar. Let me know how it goes!
Alyssa says
I really want to try this recipe but I am nervous about leaving the pickles out on the counter. Can I put them in the fridge right away or will it not work? I don’t mind if it takes longer.
Amanda Formaro says
Yes you can refrigerate them right away, and yes it will just take longer :)
Erin Crowley says
Is dried garlic and powdered garlic the same thing?
Amanda Formaro says
No they are different. Here is dried garlic https://shopstyle.it/l/biWb5 :)
WILLIAM E BURKHART says
I love pickles but don’t eat them much anymore. I am on a low salt diet and they are basically a no-no. Could I reduce the salt in this recipe? If so have do you think I could cut out? Thank you
Amanda Formaro says
I have not tried that, I’m sorry! I don’t know how that would affect the pickling.
Cary Hitchings says
This is the beat pickle recipe hands down! Thank you!
Amanda Formaro says
Awesome, so glad you loved them!
sylvia johnston says
I am trying to pin this to my Pinterest?
Amanda Formaro says
Hi Sylvia. Did you click on the Pin button at the top of the post? I just tried and it worked for me. :)