Claussen pickle recipe: how to make Claussen pickles at home
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!
Equipment
- 1 Fine mesh colander
- 4-cup Measuring cup
- 2 quart size canning jars (32-ounce jars)
Ingredients
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
Instructions
Easy Claussen refrigerator pickles: how to make cucumber pickle
- 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.
- 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.
- 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.
- 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!
- 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.
- 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 24 hours to start the fermentation process.
- 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.
- 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!
Notes
For making two jars of Claussen-style refrigerator pickles, you should use quart-sized jars (also known as 32-ounce jars). These jars are ideal for holding enough cucumbers and brine, and they help ensure that the pickles are properly submerged in the brine for optimal flavor and texture.
- 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.