Homemade Claussen pickle recipe: Easy Copycat Pickles

Claussen pickle recipe — If you’re a pickle lover craving that signature Claussen crunch, you’re in for a treat! This recipe for Claussen pickles at home delivers the bold, tangy flavor you know and love—all without the need for a complicated canning bath. These easy-to-make refrigerator pickles come together in under 30 minutes and are perfect for adding a zesty crunch to your favorite sandwiches or simply enjoying as a snack. 

What makes this copycat Claussen pickles recipe stand out is its simplicity. Using fresh cucumbers and a handful of pantry staples like vinegar, salt, and spices, you’ll learn how to make cucumber pickles that rival the store-bought version. Whether you’re a beginner or a seasoned pro in the kitchen, this no-fuss recipe brings you that delicious pickle flavor without the hassle of traditional canning methods.

Store these homemade refrigerator pickles in your fridge and enjoy their crisp, tangy goodness for months. With this easy recipe, you can skip the grocery store and make your own Claussen pickles right at home!

Best refrigerator pickles 

Refrigerator pickles are much simpler to prepare since they skip the traditional canning process. This also means they need to be kept in the fridge rather than stored on a pantry shelf or in the basement.

Everyone in our household is obsessed with these pickles! They might not be a 100% perfect match for Claussen, but they come incredibly close in taste and texture—so much so that the jar disappears quickly every time. 

Making these pickles is actually a lot of fun for me. Plus, it takes less than 30 minutes to make these delicious pickles! While grabbing a jar of Claussen from the store is convenient, I really enjoy the process of crafting these delicious homemade pickles. They add a personal touch that store-bought versions just can’t match, and I’ll definitely keep making them even though I’ll still pick up Claussen now and then.

In this Claussen pickle recipe we’re covering 

Why this easy refrigerator pickles recipe is the best 

This easy refrigerator pickles recipe stands out for several reasons:

1. Simple Preparation:

Unlike traditional pickling that requires a lengthy canning process, this recipe is quick and straightforward, taking under 30 minutes from start to finish. You don’t need any special equipment or skills. All you need are a few simple ingredients, a quart jar for pickles and you’re ready to make the best crunchy pickles! 

2. No Canning Required:

This recipe eliminates the need for a canning bath, making it accessible for everyone. You don’t need a boiling water bath to make the best pickles! Just prepare the brine, pack the cucumbers in jars, and store them in the refrigerator.

3. Fresh and Crisp: 

The pickles retain their crispness thanks to the brine and refrigeration. You get that satisfying crunch and tangy flavor of classic Claussen pickles without the hassle of long-term preservation.

4. Customizable: 

You can easily adjust the flavor to your liking by experimenting with different spices, herbs, and levels of heat. This flexibility allows you to create pickles that suit your personal taste.

5. Quick Flavor Development: 

The pickles develop great flavor within just a day or two, allowing you to enjoy delicious homemade pickles in a short time.

6. Healthier Option: 

By making your own pickles, you can control the amount of salt and other ingredients, making this a healthier choice compared to store-bought options.

7. Versatility: 

These pickles can be enjoyed on sandwiches, in salads, or as a tangy snack, making them a versatile addition to your meals. You can even vary the ingredients and seasonings to create different Claussen copycat recipes.

Overall, this easy refrigerator pickles recipe offers a convenient, customizable, and tasty way to enjoy homemade pickles without the need for canning.

The History of Claussen Pickles: From Chicago Roots to Iconic Crunch

Claussen pickles have been a household favorite in the United States for over 150 years, known for their signature crunch and fresh, briny flavor. The brand traces its roots back to 1870, when Claus Claussen Sr., a German immigrant, began pickling cucumbers grown on his family farm in Chicago, Illinois. What started as a small-scale operation supplying local grocers quickly grew in popularity thanks to the product’s crisp texture and bold, garlic-dill taste—a stark contrast to the softer, shelf-stable pickles of the time.

Unlike many traditional pickles, Claussen developed a refrigerated, cold-packed method that helped preserve the natural snap of the cucumbers. By avoiding the high-heat canning process, Claussen pickles retained a farm-fresh quality that helped distinguish them in the growing U.S. pickle market.

As demand increased, Claussen’s production expanded beyond Illinois. In the 1970s, the brand was acquired by Kraft Foods, now Kraft Heinz, helping bring Claussen pickles to a national audience. Today, they remain one of the few major brands that must be refrigerated from factory to store shelf—a commitment to freshness that has become their trademark.

Whether you’re looking to recreate homemade Claussen-style pickles or curious about the brand’s legacy, understanding Claussen’s beginnings provides insight into why these pickles remain beloved by generations of crunchy pickle enthusiasts.

What makes Claussen pickles different 

Claussen pickles are distinctive from other pickles for several reasons:

1. Refrigerated and Not Canned: Claussen pickles are made using a refrigeration process rather than traditional canning. This method helps them maintain a fresh, crisp texture and a brighter, more vibrant flavor.

2. Crisp Texture: Claussen pickles are known for their signature crunch. This is achieved through the use of a special pickling brine and refrigeration, which helps preserve the cucumbers’ crispness.

3. Flavor Profile: Claussen pickles have a well-balanced flavor, combining tanginess with a subtle sweetness and a hint of garlic and dill. The brine includes a blend of spices that gives them a distinctive taste.

4. Fresh Ingredients: Claussen pickles are made with high-quality, fresh cucumbers and a brine that includes natural ingredients. This contributes to their fresh, crisp taste.

5. Quick Process: The pickles are made using a quick pickle process, which allows them to develop their flavor rapidly compared to traditional pickling methods that can take weeks.

6. No Heat Processing: Unlike pickles that are heat-processed to make them shelf-stable, Claussen pickles are kept cold, which helps preserve their fresh texture and flavor.

Overall, Claussen pickles stand out due to their fresh, crisp texture and balanced flavor, achieved through refrigeration and a unique pickling process.

Why do Claussen pickles taste so good 

Claussen pickles taste so good because they’re all about that fresh crunch and zesty flavor. They’re made with high-quality cucumbers and a special brine that blends tangy vinegar, crisp dill, and a hint of garlic. Plus, they’re kept cold instead of being canned, which helps them stay super crunchy and delicious. It’s that combination of fresh ingredients and the cold brining process that makes Claussen pickles a standout snack!

Homemade Claussen knock-off pickles tips and tricks 

Here’s some of my best Tips for Perfect Homemade Claussen Refrigerator Pickles:

– Trim the Blossom End: The blossom end of cucumbers (opposite the stem) contains an enzyme that can make pickles turn soft. Always slice off this end before pickling to avoid mushy pickles. For uniformity, I like to trim both ends.

– Vinegar Choice: Be sure to use vinegar with at least 5% acidity for the right tang and preservation. Don’t cut back on the vinegar amount in the recipe, as it’s essential for flavor and safety.

– Salt Matters: Stick with pickling salt or coarse Kosher salt (not flaky), but pickling salt is preferred. Table salt can cloud your brine due to anti-caking agents, though using it is safe if you don’t mind a cloudy jar and some white sediment at the bottom.

– Best Cucumber Varieties: Choose knobby cucumbers grown specifically for pickling. Avoid waxed cucumbers, as the wax prevents the brine from soaking in. Always make sure your cucumbers are firm and fresh, not soft.

– Clean Hands are Key: If you’re handling the cucumbers during the process, always wash your hands. Introducing oils or dirt from your skin can interfere with the brine and cause issues.

– Reuse the Pickle Juice: When you’ve finished the pickles, don’t throw out the brine! It can be reused to add flavor to salad dressings, soups, stews, or sauces for a tangy boost of flavor. It’s too delicious to waste!

Refrigerator pickles troubleshooting 

Tips for Making Claussen Homemade Refrigerator Pickles:

– Surface Film or Scum: In the first few days, fermentation kicks in, and you might notice bubbles rising or a layer of “scum” forming on top. Don’t worry—this is completely normal. Simply skim off the scum and throw it away as part of the process.

– White Sediment at the Bottom: If you notice a white sediment at the bottom of your jar, don’t be concerned. This is either from the anti-caking agents in the salt or from the fermenting bacteria. According to experts, this is perfectly safe and nothing to worry about.

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.”

Claussen pickles ingredients 

I’ve always loved the tangy, crunchy taste of Claussen pickles, but I wanted to recreate that iconic flavor at home. I tried looking up a few recipes online, but none of them really hit the mark for me. Determined to get it just right, I decided to go straight to the source and study the actual ingredients listed on a jar of Claussen pickles. Using those as my base, I started experimenting with different combinations and quantities until I found the balance of flavors that were just right. The result is this simple and easy-to-make copycat Claussen pickle recipe that’s as close as you can get to the real deal. It’s packed with flavor, crunchy, and surprisingly quick to whip up. Now, you can enjoy that same signature Claussen pickle taste right at home!

Here’s a breakdown of the ingredients in the Claussen pickle recipe and what each brings to the process:

1. Pickling Cucumbers (20-25 small to medium):

   – The main ingredient. These knobby cucumbers, grown specifically for pickling, have a firm texture that holds up well during the brining process. The fresh, crisp quality of the cucumbers is crucial to achieving that classic crunchy pickle. If you can’t get pickling cucumbers, use small firm cucumbers and slice the whole cucumbers into thick slices before covering them with the brine mixture.

2. Cold Water (2 quarts):

   – The base of the brine. Cold water dilutes the vinegar, allowing the flavors to penetrate the cucumbers while keeping the brine light and refreshing. It also helps ensure the cucumbers stay crisp.

3. White Vinegar (½ cup):

   – Provides the acidity needed for pickling. Vinegar gives the pickles their signature tangy flavor and acts as a preservative. It’s essential to use vinegar with at least 5% acidity to ensure the proper pickling environment.

4. Canning/Pickling Salt or Coarse Kosher Salt (⅓ cup):

   – Salt is essential for drawing moisture out of the cucumbers, which helps in preserving them and creating a firm texture. Pickling salt doesn’t contain additives, so it dissolves easily in the brine, maintaining clarity. Kosher salt is a good alternative but must also be additive-free.

Seasoning ingredients:

5. Coriander Seed (1 teaspoon):

   – Adds a warm, citrusy flavor that complements the cucumbers. It’s a common spice used in pickling to enhance the overall depth of flavor.

6. Mustard Seed (1 teaspoon):

   – Provides a subtle spiciness and a slightly pungent flavor to the brine. It’s a traditional ingredient in pickling that adds to the complexity of the final pickle flavor.

7. Red Pepper Flakes (¼ teaspoon):

   – Introduces a mild heat to the pickles, giving them a subtle kick. You can adjust the amount in your pickle brine based on your heat preference.

8. Black Peppercorns (1 tablespoon):

   – Peppercorns contribute a sharp, spicy flavor to the brine, infusing the pickles with a bit of bite and aromatic depth.

9. Dill Seed (1 tablespoon):

   – Provides that classic dill flavor that’s synonymous with Claussen pickles. The seeds have a more concentrated flavor than fresh dill, making them ideal for long-term brining. These dill heads/seeds are the secret the classic dill pickle recipes delicious flavor.

10. Dried Garlic (⅓ teaspoon):

    – Adds a savory, pungent flavor to the pickles. Garlic infuses the brine with a rich, aromatic depth and pairs perfectly with the other spices. 

Each of these ingredients plays a crucial role in creating the distinct flavor, texture, and appearance of the pickles, resulting in that signature Claussen crunch and tang.

Claussen pickle recipe 

If you’re a fan of the bold, crisp flavor of Claussen pickles, this easy copycat recipe is for you! After experimenting with different ingredients and methods, I’ve recreated that signature taste right at home. With simple steps and basic pantry ingredients, you’ll be enjoying your own homemade Claussen-style pickles in no time. Perfect for sandwiches, snacks, or adding a zesty crunch to any meal!

Claussen pickles ingredients:

• 20-25 small to medium pickling cucumbers (about 2.2 to 2.7 kg)
• 2 quarts cold water (8 cups / 1.9 liters)
• ½ cup white vinegar (120 ml)
• ⅓ cup canning/pickling salt or coarse Kosher salt (72 g)
• 1 teaspoon coriander seed (2 g)
• 1 teaspoon mustard seed (2.3 g)
• ¼ teaspoon red pepper flakes (0.5 g)
• 1 tablespoon black peppercorns (6 g)
• 1 tablespoon dill seed (5 g)
• 1/3 teaspoon dried garlic (1 g)

How to make cucumber pickle step by step instructions:

Easy Claussen refrigerator pickles: how to make cucumber pickle step-by-step

    1.    Make the Brine: In a large pitcher, mix the water, vinegar, salt, coriander seed, mustard seed, red pepper flakes, and black peppercorns. Stir until the salt dissolves completely. Set aside.

    2.    Prepare the Cucumbers: Wash the cucumbers thoroughly, then cut about 1/8 inch off the blossom end of each one. Slice the cucumbers lengthwise in half.

    3.    Prepare the Jars: In two clean quart-sized jars, divide the dill seed and dried garlic evenly. Pack the cucumber halves tightly into the jars, filling them up.

    4.    Strain the Brine: Stir the brine again, then place a fine mesh colander over a large bowl or measuring cup. Pour the brine through the colander to separate the liquid from the spices (brine solids). Keep both the strained liquid and the solids!

    5.    Fill the Jars: Evenly distribute the brine solids (the spices) between the two jars. Pour the strained brine liquid into the jars, making sure the cucumbers are fully submerged. The brine should reach just below the jar’s neck, leaving a bit of space at the top.

    6.    Ferment on the Counter: Cover the jars loosely with the lids but don’t seal them. Let the jars sit on the counter (out of direct sunlight) for 12-24 hours to start the fermentation process.

Pickle Storage

    7.    Move to Fridge: After 1 day, move the jars to the refrigerator. Let them sit for 2-3 more days, or until the cucumbers have fully absorbed the flavors and taste like pickles.

    8.    Storage: Once the pickles are ready, secure the lids tightly and store the jars in the fridge for up to 6 months.

Enjoy your delicious homemade pickles!

Claussen pickles ingredients variations and extras 

Here are some ideas for variations and extras to add to your Claussen pickle recipe:

1. Spicy Pickles:

   – Add More Red Pepper Flakes: Increase the amount of red pepper flakes for extra heat.

   – Add Sliced Jalapeños: For a spicier kick, add sliced jalapeños or other hot peppers to the brine.

2. Garlic Lovers’ Pickles:

   – Add More Garlic: Increase the amount of garlic or add minced or whole garlic cloves for a more intense garlic flavor. Extra garlic gives the deli pickles a delicious flavor.

   – Add Garlic Powder: A teaspoon of garlic powder can enhance the garlic flavor.

3. Dill Variations:

   – Add Fresh Dill: Toss in fresh dill sprigs for a burst of fresh dill flavor.

   – Use Dill Weed or Dill Seeds: Experiment with dill weed or dill seeds for different dill profiles.

4. Sweet Pickles:

   – Add Sugar: Stir in a small amount of sugar into the brine (e.g., 1-2 tablespoons) for a sweet and tangy flavor.

5. Herb Variations:

   – Add Bay Leaves: Bay leaves can add a subtle, aromatic flavor to the pickles.

   – Add Thyme: A few sprigs of fresh thyme can provide a unique herbal note.

6. Additional Vegetables:

   – Pickle Carrots: Add carrot sticks or slices to the jars for a crunchy and colorful addition.

   – Pickle Cauliflower: Add cauliflower florets for a different texture and flavor.

7. Extra Spices:

   – Add Coriander Seeds: More coriander seeds can provide a slightly citrusy flavor.

   – Add Allspice: A few whole allspice berries can add a warm, spicy note.

8. Pickle Chips or Slices:

   – Slice Cucumbers: Instead of spears, slice cucumbers into chips or rounds for a different shape and size.

9. Cucumber Varieties:

   – Use Different Types: Experiment with different types of cucumbers like Kirby or Persian cucumbers for varied textures and flavors.

10. Brine Adjustments:

    – Adjust Acidity: Experiment with different vinegars like apple cider vinegar or red wine vinegar for different flavor profiles.

Feel free to mix and match these variations to create your perfect batch of Claussen-style pickles!

How to store homemade Claussen pickles 

To store homemade Claussen pickles, follow these steps:

1. Refrigerate: After preparing the pickles and allowing them to sit out for 24 hours (to enhance flavor), place them in the refrigerator. Since they are refrigerator pickles, they do not require canning or a water bath.

2. Use Airtight Containers: Store the pickles in airtight glass jars or containers to preserve their freshness and prevent any cross-contamination with other foods in the fridge.

3. Keep Submerged in Brine: Ensure that all the cucumbers remain submerged in the brine. This helps maintain their crispness and prevents spoilage. You can use a small weight or a piece of clean cucumber to keep them submerged.

4. Shelf Life: Properly stored in the refrigerator, homemade Claussen pickles will last up to 6 months. Always check for any signs of spoilage, such as off smells or unusual textures, before consuming.

Following these steps will help keep your homemade Claussen pickles fresh and delicious for months!

Homemade Claussen pickle recipe FAQs

About the Author

Recipe developed by Simone, a vegetarian chef and food blogger with 13+ years of vegan cooking experience.