Make the best Copycat Claussen Pickle Recipe with crisp cucumbers, fresh dill, garlic, mustard seeds, cider vinegar, and canning salt. No boiling, no canning—just crunchy perfection!
Alright, confession time. I’ve always been that person who finishes the pickles before the sandwich is gone. You know, the one who steals extra from other people’s plates? That’s me. And if we’re talking about Claussen pickles, I might just hide the jar in the back of the fridge so no one else finds them. No shame.
A while back, I had a full-blown crisis—my grocery store stopped carrying them. I checked three different places, like a detective on a mission. Nothing. For a brief moment, I considered paying way too much for a jar online (because yes, I found people selling them like they were rare antiques). Then, reality hit—why not just make them myself?
So, after a deep dive into brining techniques (and way too much time taste-testing half-pickled cucumbers), I cracked the code. This Copycat Claussen Pickle Recipe? It’s the real deal. You get that signature snap, the bold, garlicky flavor, and that fridge-fresh crunch—all without a single weird preservative.
And now, I never have to panic about running out again. So, if you love homemade pickles (and hate soggy ones), you’re in the right place.
Why You’ll Love This Copycat Claussen Pickle Recipe?
- Crisp Like the Real Thing – No sad, mushy pickles here. This cold brine method keeps them crunchy.
- No Cooking, No Canning – Just mix, pour, and let time do the work.
- Tastes Exactly Like Claussen Pickles – If you’re obsessed with them (like I am), you’ll never buy them again.
- Make ‘Em Your Own – Love extra garlic? Want a spicy kick? You can tweak this recipe however you like.
- Ridiculously Easy – No fancy equipment. If you can cut cucumbers and pour liquid, you’ve got this.
Ingredient Notes:
I’m all for keeping things simple, but when it comes to homemade pickles, the ingredients matter.
Cucumbers
Not all cucumbers can handle the pickle life. You have to use pickling cucumbers (a.k.a. kirby cucumbers). They’re small, crunchy, and perfect for soaking up that garlicky goodness. If you grab regular grocery store cucumbers—yeah, the waxed ones—you’re gonna have a bad time. Wax blocks the brine from working its magic.
Garlic
Fresh garlic is non-negotiable. And no, that pre-minced stuff in a jar won’t cut it. It’s gotta be whole garlic cloves, peeled and ready to infuse that brine with bold flavor. More garlic = more happiness.
Dill
Fresh dill is everything. Dried dill just doesn’t hit the same way. If you can find dill heads (the flowering tops of the plant), grab them—they make these pickles taste extra legit.
Mustard Seeds
Tiny but mighty. They add just a hint of heat and a bit of that something special that balances out the vinegar.
Cider Vinegar
I prefer apple cider vinegar because it’s got a mellow, slightly sweet tang. White vinegar works too, but cider vinegar gives that classic Claussen pickle vibe.
Canning Salt
Regular table salt? Big nope. It has additives that mess with the brining process and can make your pickles cloudy. Stick to canning salt for the best texture and flavor.
Water
Seems basic, right? But tap water has chlorine, and that can mess up fermentation. If you can, use filtered water for the best results.
How To Make Copycat Claussen Pickle?
Step 1: Prep Your Cucumbers
First, wash them really well. No dirt, no debris. Then, slice them lengthwise into quarters—this helps them absorb the brine faster. If you want classic pickle spears, go for halves.
Step 2: Pack Those Jars
Grab your sterilized jars and start layering. Dill and garlic go in first, then pack in your cucumbers. Get them snug, but don’t force them in. They need a little breathing room for the brine.
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Step 3: Make the Brine
In a pot, combine water, cider vinegar, canning salt, mustard seeds, and minced onion. Heat it up just until the salt dissolves, then let it cool completely. (Don’t rush this! Hot brine = sad, mushy pickles.)
Step 4: Pour and Wait
Once your brine is cool, pour it over the cucumbers until they’re fully submerged. Seal the jars and let them sit on the counter for 3 days. Shake them gently or turn them occasionally to distribute the flavor.
Step 5: Refrigerate and Enjoy
After 3 days, transfer them to the fridge. They’ll be peak pickle in about a week, but let’s be honest—I usually sneak one after four days.
Storage Options:
These pickles will last up to a year in the fridge, but good luck keeping them that long. Just make sure they’re always submerged in brine. If the liquid level drops, top it off with a little more vinegar and water.
Variations and Substitutions:
Want to mix it up? Here are a few fun ways to make these pickles your own:
- Spicy Pickles – Add red pepper flakes or sliced jalapeños for a fiery kick.
- Bread & Butter Style – Toss in sugar and sliced onions for a sweet-and-savory vibe.
- Extra Garlicky – Add even more garlic cloves (because is there such a thing as too much garlic?).
- Different Vinegars – Swap cider vinegar for white vinegar for a sharper, tangier flavor.
What to Serve with Copycat Claussen Pickle?
Don’t just eat them straight from the jar (although… no judgment). Here’s where they shine:
- Burgers & Sandwiches – Because obviously.
- Charcuterie Boards – Add them for a tangy bite next to meats and cheeses.
- BBQ & Grilled Meats – Perfectly balances smoky flavors.
- Potato Salad & Slaws – Chop ‘em up and mix them in for some briny goodness.
Frequently Asked Questions:
Can I can these pickles for shelf storage?
Nope! These are refrigerator pickles, meaning they need to stay cold. That’s what keeps them crunchy.
How soon can I eat them?
They start tasting great after 3 days on the counter, but for the ultimate pickle experience, wait a full week in the fridge.
My pickles aren’t crunchy—what happened?
Did you pour hot brine over them? That’ll ruin the texture. Also, make sure you’re using pickling cucumbers—not regular waxed ones.
And that’s it—your very own homemade Claussen pickles! Give them a try, and let me know how they turn out. Or, if you’re like me, just try not to eat half the jar in one sitting. No promises.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Copycat Claussen Pickle Recipe
Ingredients
For the Pickles:
- 1 gallon pickling cucumbers washed and sliced into spears or left whole
- 6 heads fresh dill
- 6 garlic cloves minced
- ⅓ cup instant minced onion
- ½ tablespoon mustard seeds
For the Brine:
- 1½ quarts water
- 2 cups cider vinegar
- ½ cup canning salt
Instructions
Prepare the Cucumbers and Jars
- Thoroughly wash the cucumbers, ensuring all dirt and debris are removed. Slice them lengthwise into spears, or keep them whole if preferred. Arrange the cucumbers in sterilized jars or a food-safe container, such as a gallon-sized glass jar or an ice cream pail.
Add the Flavoring Ingredients
- Distribute the dill heads, minced garlic, minced onion, and mustard seeds evenly among the jars. These ingredients will enhance the flavor of the pickles during the fermentation process.
Prepare the Brine
- In a large saucepan, combine the water, cider vinegar, and canning salt. Bring the mixture to a boil, stirring occasionally until the salt completely dissolves. Remove the brine from heat and allow it to cool to room temperature.
Pour the Brine Over the Cucumbers
- Once the brine has cooled, carefully pour it over the cucumbers, ensuring they are fully submerged. If needed, use a clean weight or small dish to keep them immersed in the brine.
Fermentation Process
- Cover the jars loosely and leave them at room temperature for three days, gently shaking or turning them occasionally to evenly distribute the brine and flavors.
Refrigerate the Pickles
- After three days, securely seal the jars and transfer them to the refrigerator. The pickles will be ready to enjoy after one week, though the flavors will continue to develop over time. They can be stored in the refrigerator for up to one year.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
