Description

This Homemade Claussen Pickles recipe offers a quick and easy way to create crisp, tangy pickles similar to the store-bought favorite. Using fresh cucumbers and a flavorful brine infused with garlic, mustard seeds, dill, and spices, these pickles are ready to enjoy after just 24 hours in the fridge. Perfect for snacking or complementing sandwiches and salads, this recipe yields 2 to 3 pint-sized jars of delicious, refrigerator pickles.

Ingredients

Scale

Pickles

4-5 medium cucumbers, sliced into spears or chips (pickling cucumbers preferred)

Brine and Spices

1 ½ cups distilled white vinegar
1 ½ cups water
2 tbsp kosher salt
2 tbsp sugar
3-4 garlic cloves, smashed
1 tbsp mustard seeds
1 tbsp dill seeds (or 2-3 sprigs of fresh dill)
1 tsp black peppercorns
1 tsp crushed red pepper flakes (optional, for a spicy kick)

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Instructions

Prepare the Cucumbers: Wash the cucumbers thoroughly. Cut off the ends and slice them into spears or chips, depending on your preference.
Prepare the Brine: In a medium saucepan, combine the vinegar, water, kosher salt, and sugar. Bring to a boil over medium-high heat, stirring occasionally until the salt and sugar are fully dissolved.
Flavor the Pickles: Once the brine is boiling and the salt and sugar have dissolved, remove the saucepan from the heat. Add the smashed garlic, mustard seeds, dill seeds, black peppercorns, and crushed red pepper flakes if using. Stir to combine all the spices evenly in the brine.
Pack the Jars: Place the cucumber slices into clean glass jars. If using fresh dill sprigs instead of dill seeds, add one or two sprigs to each jar. Pack the cucumbers tightly but gently to avoid bruising them.
Pour the Brine: Carefully pour the hot brine over the cucumbers in the jars, ensuring the slices are completely submerged. Use a clean utensil or a small lid to press down the cucumbers if necessary, to keep them under the brine surface.
Cool and Refrigerate: Allow the jars to cool to room temperature before sealing with lids. Place them in the refrigerator and let the pickles sit for at least 24 hours to develop flavor. The taste will continue to improve over time.
Enjoy: Homemade Claussen pickles can be enjoyed after 24 hours but are best after 2-3 days. Store in the refrigerator and consume within 2 weeks for optimal freshness and flavor.

Notes

For extra crunch, use pickling cucumbers as they have fewer seeds and firmer flesh.
Adjust the amount of crushed red pepper flakes to your spice preference or omit for mild pickles.
Ensure cucumbers are fully submerged in the brine to prevent spoilage.
If you prefer a stronger dill flavor, use fresh dill sprigs instead of dill seeds.
Pickles are best eaten within two weeks for optimal texture and taste.