knockoff Claussen Pickle recipe | jar with pickles in them

The #1 Best Homemade Claussen Pickles Recipe

Claussen Pickles are a favorite in this house. Well, I should say pickles are a favorite in this state. Here pickles and BBQ can be found almost anywhere, and almost any way. From fried to sweet, from crisp dill to soft bread and butter pickles. Here at Rosevine Cottage, we love them salty with lots of dill and the crisper the better, which means our go-to pickle recipe is a Claussen pickle recipe knock off.

As a kid, I will always remember coming in the house on hot summer afternoons to swipe a dill pickle or two before heading back outside again to play in the creek. Claussen pickles are seriously one of my favorites snacks!

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How To Make Homemade Claussen Pickle At Home Recipe

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Can You Reuse The Claussen Pickle Juice?

Yes! You can. Salt your pickles and boil up the juice and put the pickles in the jar and cover with brine.  Use a fermentation kit and let the cucumbers go through the fermentation process we talk about below.

Homemade Claussen Pickles

Over the years we’ve tried different methods and types but could never achieve that crisp texture we know and love- until now that is. Enter the best kosher dill pickle recipe ever! These taste amazing, and they are so easy to make.

What Are Claussen Pickles?

Claussen pickles unlike many types of pickles are not cooked and are kept in the refrigerator. This keeps the pickle very crisp.

What you need to make Claussen Pickle Recipe:

Claussen Pickle Ingredients:

8-9 Small to Medium Pickling Cucumbers

6 cups spring water

1/2 Cup Apple Cider Vinegar (raw)

1 Tablespoon Kosher Dill Pickle Mix

1/3 Cup Canning or Kosher Salt (Don’t use fine)

4 Cloves of Garlic

4 Fresh dill heads

1 Teaspoon Mixed Pickling Spice

 

Directions:

Wash the cucumbers you will use to make into Claussen pickles, but don’t scrub. Slice the cucumber longwise in half, or quarters (depending on the size of your cucumbers you may want to cut them in half also)

Layer cucumber wedges, garlic, and dill into the quart canning jars.

Cucumber in a canning jar
Photo of cucumber spears going in a Ball canning jar | Claussen pickle

In a small bowl mix water, vinegar, salt, and mixed pickling spice. Stir until salt is dissolved.

Pour the brine over the cucumbers, if necessary place something heavy over them to keep them submerged. Cover with cheesecloth and secure so bugs can’t get in. Leave on the counter for 2-4 days out of the sunshine until they taste like pickles.

Claussen Pickle Recipe | photo of two canning jars with cucumbers and getting ready to pour brine in the jars

When you’ve finished making Claussen pickles, place a lid on top of the jar and secure it. Store in your fridge for up to 6 months as long as they are covered in brine. If at some point you see foam or bubbles appear on the top, simply spoon it off.

If you have leftover pickling brine recipe you can store in the refrigerator until ready to use.

What To Do With Old Pickling Juice

Finished off your Claussen pickles but don’t know what to do with the juice leftover? Pickling juice can be made into so many things!

  • Use it as a marinade or brine for meat
  • Add it to your mayonnaise when you are making potato salad
  • Use it in pimento cheese
  • Use it in the place of vinegar in salad dressings
  • Use it to add extra flavor to dishes.

Print Claussen Pickle Recipe

Yield: 2 Quart Jars

The #1 Best Homemade Claussen Pickles Recipe

The #1 Best Homemade Claussen Pickles Recipe

Ingredients

  • 8-9 Small to Medium Pickling Cucumbers
  • 6 Cups spring water
  • 1/2 Cup Apple Cider Vinegar (raw)
  • 1 Tablespoon Kosher Dill Pickle Mix
  • 1/3 Cup Canning or Kosher Salt (Don't use fine)
  • 4 Cloves of Garlic
  • 4 Fresh dill heads
  • 1 Teaspoon Mixed Pickling Spice

Instructions

  1. Wash cucumbers, but don't scrub. Slice the cucumber longwise in half, or quarters (depending on the size of your cucumbers you may want to cut them in half also)
  2. Layer cucumber wedges, garlic, and dill in jars.
    In a small bowl mix water, vinegar, salt, and mixed pickling spice. Stir until salt is dissolved.
  3. Pour the brine over the cucumbers, if necessary place something heavy over them to keep them submerged.
  4. Cover with cheesecloth and secure so bugs can't get in. Leave on the counter for 2-4 days out of the sunshine until they taste like pickles.
  5. When done, place a lid on top of the jar and secure it. Store in your fridge for up to 6 months as long as they are covered in brine. If at some point you see foam or bubbles appear on the top, simply spoon it off.
 

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16 thoughts on “The #1 Best Homemade Claussen Pickles Recipe”

  1. My pickles are crunchy. I live the claussen also. I fix mine hot n pour over pickles. Do not water bath. People live them. Going to try your too and the zucchini bread. I process it and freeze to make bread at Christmas for friends n family

  2. Question: I know salt is like probably one of the number one ingredients but can I still preserve the pickles without using any salt?

  3. You state in your recipe two mason jars. Quarts or pints? Thank you. I’m trying this recipe so will let you know how they turn out yet don’t have the pickling spice.

  4. My favorites are the mini dills which are not sliced. Has anyone tried making mini dills, and did they turn out ok?

  5. What is raw Vinegar? I am not familiar with that, could I just use apple cider vinegar from the grocery store?

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