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.  These pickles are refrigerator pickles so they are brined and then stored in your refrigerator and not canned.  

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.

Leave Us A Comment Below!

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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37 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

    1. If making whole pickles, should they stay in the brine longer to take on the flavor, or is there some trick to it?

      Thanks!
      Cherie from KS

  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?

  6. Is it a teaspoon of pickle spice in the brine or per jar? What you put in looked like much more than a teaspoon? Thank you!

  7. Just made your pickle recipe and they’re delicious! Have you ever had any problem with mold starting to grow during the fermenting? It started on the 2nd day of fermentation in one jar. I immediately put them in the refrigerator. I used regular kosher salt and wondered if I should have used kosher pickling salt.

    My family loves these pickles!!!

    1. We are so glad you like them! They are our favorites. Yes, we have had issues of our kombucha crossing and growing in the pickles before. Try to keep your jars and tools really clean and keep other things like sourdough, kombucha, etc. separate.

  8. I am a 74 year old male.Couldn’t even begin to say how many jars of claussen pickles I have devoured -a lot.Truly an awesome product. Just wanted to comment on a jar of pickles I purchased and ate well within the use by date of 04/30/2023.The skins were so tuff I literally used my fillet knife on them to enjoy eating them. Yes I did eat them all. Just commenting not complaining. I also recycle the containers, great for nails,screws,fittings,etc. on my work truck. Thank You,sincerely Lynn Yoder

  9. Bruce Bartlett

    Too much work. This tip is 100 times easier. As your jar of Clausens declines, replace them with cut Persian cucumbers. In 2-3 days you’ll have a pickle with taste and texture that is 98% Clausen. You can do this 2-3 times before the brine where’s out, or more depending on your taste.

    1. Truth. I do this all the time. It’s the only way to get a true tasting claussen pickly aside from buying more. It’s fun to experiment with your own brines tho

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