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.
Ingredients
Scale
Pickles:
- 10–12 small to medium pickling cucumbers
Brine:
- 3 cups water
- 3 cups distilled white vinegar
- â…“ cup pickling salt
Seasonings:
- 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)
Instructions
- Prepare Cucumbers: Wash and trim cucumbers. Cut as desired.
- Create Brine: Mix water, vinegar, and salt until dissolved.
- Season Jars: Divide garlic, seeds, peppercorns, and dill into jars.
- Fill Jars: Pack cucumbers into jars tightly.
- Add Brine: Pour brine over cucumbers.
- Seal and Refrigerate: Cover jars and refrigerate for 3–5 days.
Notes
- For best crunch, use small firm cucumbers and refrigerate.
- Enhance flavor with onions or jalapeños.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: Refrigerated
- Cuisine: American
Nutrition
- Serving Size: 1 pickle
- Calories: 10
- Sugar: 1g
- Sodium: 350mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
