Name: Homemade Claussen Pickles Recipe
Prep time: 20 min
Total time: 20 min
Cuisine: American
Ingredients: 10–12 small to medium pickling cucumbers; 3 cups water; 3 cups distilled white vinegar; ⅓ cup pickling salt; 6 garlic cloves (peeled and smashed); 2 teaspoons mustard seeds; 2 teaspoons dill seeds; 1 teaspoon black peppercorns; 1 teaspoon crushed red pepper flakes (optional); 4–6 sprigs fresh dill; 1 bay leaf (optional)

Jump to Recipe·Print Recipe

Crunchy, tangy, and bursting with classic deli flavor, these Homemade Claussen Pickles are absolutely irresistible! If you’re a fan of those iconic, always-crisp refrigerated pickles, you’ll love recreating them in your own kitchen with simple ingredients and a foolproof method. Each bite delivers the zippy garlicky punch and herby dill notes that make Claussen-style pickles legendary—all without the fuss of canning. Get ready to transform farmers market cucumbers into a fridge staple you’ll crave with just 20 minutes of hands-on time!

Homemade Claussen Pickles Recipe - Recipe Image

Ingredients You’ll Need

You don’t need a laundry list of ingredients to pull off the legendary snap and full flavor of Homemade Claussen Pickles. Each ingredient lends its own unique vibe, from the cool crunch of fresh cucumbers to the aromatic punch of dill and garlic.

Pickling cucumbers: Small, firm cucumbers are key for crunch and authenticity—avoid the waxy supermarket variety if possible!
Water: The base of your brine; filtered or spring water helps keep flavors pure and clean.
Distilled white vinegar: Brings that signature tang and helps preserve the pickles’ bright green color.
Pickling salt: Ensures a crisp, clear brine without any additives—don’t swap for table salt.
Garlic cloves: Smashed garlic infuses the brine for complex, aromatic layers of flavor.
Mustard seeds: Add a subtle earthy heat and classic deli flavor.
Dill seeds: The core of that unmistakable pickle essence—don’t skip these!
Black peppercorns: Offer a light bite and rounded warmth to every jar.
Crushed red pepper flakes (optional): For a spicy kick that plays beautifully with the cool crunch.
Fresh dill sprigs: Essential for that luscious herbaceous aroma and vibrant color.
Bay leaf (optional): Rounds out background notes and deepens the savory profile.

How to Make Homemade Claussen Pickles

Step 1: Prep the Cucumbers

Wash your cucumbers thoroughly to remove any lingering garden dirt and trim off the blossom ends—this helps guarantee the best possible crunch. Whether you prefer classic spears, chunky halves, or to keep your pickles whole, just make sure your pieces will comfortably fit the jars.

Step 2: Mix the Brine

In a large bowl or big measuring cup, stir together the water, distilled white vinegar, and pickling salt. Keep stirring until the salt is fully dissolved—this salty, tangy liquid is the backbone of perfect Homemade Claussen Pickles, and a well-mixed brine is non-negotiable here!

Step 3: Pack the Jars

Line up clean quart-sized jars and divvy up the garlic, mustard seeds, dill seeds, peppercorns, crushed red pepper flakes, and fresh dill sprigs among them. Nestle your prepared cucumbers in tightly. The tighter you pack, the less they’ll float—leaving more space for crunchy goodness!

Step 4: Pour the Brine and Submerge

Slowly pour that bracing brine over the cucumbers, making sure every bit is completely covered. If you have some stubborn floaters, top with a fermentation weight or even a clean cabbage leaf to hold things below the brine. This step locks in the incredible flavor and crunch you love from Homemade Claussen Pickles.

Step 5: Seal and Refrigerate

Put the lids on your jars and pop them straight into the fridge. Now for the hardest part: waiting! Let your pickles chill for at least 3–5 days before sneaking a taste. The flavors will deepen and mature the longer they sit, so patience really does pay off.

How to Serve Homemade Claussen Pickles

Garnishes

Plating pickles is your chance to get creative—sprinkle with extra fresh dill, scatter a bit of red pepper flake on top, or nestle with crisp onion slices for extra zip. For party trays, fan the spears for a quick pop of green that looks as fresh as it tastes.

Side Dishes

Homemade Claussen Pickles shine alongside all the deli classics: think juicy burgers, towering sandwiches, potato salad, or macaroni and cheese. Their vibrant crunch pairs beautifully with anything rich or creamy, cutting through with signature zing.

Creative Ways to Present

Transform your pickles into the star of a charcuterie board with slices of salami, aged cheeses, and spicy mustard. Chop them into relish for potato salad, or skewer with olives and cherry tomatoes for simple, colorful snack bites. There’s no wrong way to show off these beauties!

Make Ahead and Storage

Storing Leftovers

Keep Homemade Claussen Pickles refrigerated at all times for unbeatable crunch and freshness. Leftovers can stay at their peak for up to two months—you’ll notice they just get more flavorful and robust as they go.

Freezing

Freezing is not recommended for these pickles; it tends to destroy that signature snap and can leave you with disappointingly mushy cucumbers. Enjoy your pickles straight from the chill, and make new batches as needed!

Reheating

No reheating necessary—Homemade Claussen Pickles are meant to be enjoyed icy cold, straight from the jar. If you want to serve them warmer, simply let them sit out at room temperature for 10–15 minutes, but keep in mind room-temp pickles will lose their brisk bite.

FAQs

Can I use regular cucumbers instead of pickling cucumbers?

While you can substitute in a pinch, regular cucumbers often have a thinner skin and more water content, which can result in softer pickles. For that iconic crunchy bite of Homemade Claussen Pickles, stick to small, firm pickling cucumbers whenever possible.

Do I have to use the red pepper flakes?

Not at all! The red pepper flakes are totally optional and just add a hint of heat. If you prefer your Homemade Claussen Pickles mild, feel free to leave them out, or use a little less. On the flip side, add more if you love some spice!

How long should I wait before eating the pickles?

For best flavor and crunch, let your Homemade Claussen Pickles sit in the refrigerator at least three to five days. The longer they rest, the more flavorful and complex they become, so a little patience goes a long way.

Is it necessary to use pickling salt?

Absolutely! Pickling salt doesn’t have additives, so it dissolves perfectly and won’t cloud the brine or make your pickles gritty. This helps give your Homemade Claussen Pickles that pristine, deli-style look and taste.

What if my pickles soften after a week?

A slight softening can happen if the cucumbers weren’t super fresh or if another type Side Dish. For best results (and the famous Claussen crunch), stick to the freshest cucumbers and proper pickling salt, and always keep your jars cold!

Final Thoughts

Nothing beats the pride—and flavor—of crisp, fresh Homemade Claussen Pickles pulled right from your own fridge. They’re an easy weekend project with seriously tasty results, sure to steal the spotlight at sandwiches, picnics, or just as an anytime snack. Give them a try and bring a taste of deli perfection home!

Homemade Claussen Pickles Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 21 reviews

Author: admin
Total Time: 20 minutes (plus 3–5 days to pickle)
Yield: 4 quarts 1x
Diet: Vegan, Gluten-Free

Print Recipe

Description

Learn how to make homemade Claussen pickles that are crunchy, flavorful, and easy to prepare. These refrigerator pickles require no cooking and are ready to enjoy in just a few days.