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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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:

 

• 2 clean Masson jars (or another food-safe container)
• Mixing Bowl
• Measuring Cups
• Measuring Spoons
• Spoon
• Sharp Knife

 

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.

 

 

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.

 

 

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

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Before you go, check these out!

• Homemade Pickled Eggs Recipe
• Homemade Hamburger Chip Pickles
• 6 Secrets To Making Crisp Pickles
• Lone Star Burger