If you crave that crisp, tangy crunch of your favorite deli-style snack, you are going to absolutely adore this Homemade Claussen Pickles Copycat Recipe. It perfectly captures the fresh, late-summer bite of Claussen pickles with an irresistible combination of spices and that satisfying snap you can only get from pickling fresh cucumbers yourself. Nothing beats opening a jar filled with those vibrant, crunchy halves that are bursting with flavor and bring a nostalgic deli counter joy right into your kitchen.
Ingredients You’ll Need
The magic of this Homemade Claussen Pickles Copycat Recipe lies in its simplicity and quality ingredients, each chosen to create the perfect balance of flavor, crunch, and that unmistakable Claussen zing. These ingredients are easy to find but play a crucial role in making your pickles taste authentic and delicious.
- Pickling cucumbers (20-25 small to medium): The star ingredient, fresh and crisp for ideal pickling texture.
- Cold water (2 quarts): Forms the base of the brine, diluting the vinegar and salt for a balanced pickle.
- White vinegar (1/2 cup): Adds the essential tang that defines the pickle’s bright flavor.
- Canning/pickling salt or coarse Kosher salt (1/3 cup): Vital for brine preservation and seasoning without cloudiness.
- Coriander seed (1 teaspoon): Adds a subtle citrusy, nutty flavor enhancing the brine complexity.
- Mustard seed (1/2 teaspoon): Contributes a gentle, warm spice note that’s classic in pickling.
- Red pepper flakes (1/4 teaspoon): Brings a very mild heat to keep the flavor lively without overpowering.
- Black peppercorns (1 tablespoon): Provides a subtle bite and spice warmth complementing the cucumber.
- Dill seed (1 tablespoon): The herbaceous backbone of traditional pickle flavor.
- Dried garlic (1/4 teaspoon): Adds a punch of on-point savory aroma and taste.
How to Make Homemade Claussen Pickles Copycat Recipe
Step 1: Prepare the Brine
Begin by combining cold water and white vinegar in a large pitcher. Stir in the salt, coriander seed, mustard seed, red pepper flakes, and black peppercorns until the salt fully dissolves. This brine mixture is where all the flavors start mingling, so make sure it’s well combined before moving on.
Step 2: Prep the Cucumbers
Give your cucumbers a good wash to remove any dirt. Then trim a tiny 1/8-inch slice off the blossom end of each cucumber to prevent any bitterness from developing. Slice each cucumber lengthwise in half for that classic Claussen pickle shape, perfect for munching or sandwich stacking.
Step 3: Pack the Jars
Take two clean quart-sized jars and divide the dill seed and dried garlic evenly between them. Now, start filling the jars with your cucumber halves, packing them in snugly but without crushing. These spices will infuse the cucumbers with that signature hint of dill and garlicky goodness.
Step 4: Strain and Save the Brine Solids
Give your brine one last stir, then pour it through a fine mesh colander over a large bowl or measuring cup. This step traps the brine solids—those flavorful seeds and flakes—so you can add them directly to your jars later. Don’t discard these aromatic bits, as they’re key to nailing the traditional Claussen pickle taste.
Step 5: Distribute Solids and Add Brine Liquid
After removing the solids from the brine, distribute them evenly between your cucumber-packed jars. Then pour the remaining brine liquid from your measuring cup into the jars, making sure the cucumbers are fully submerged but without overfilling. Leave room at the top because the cucumbers will release liquid as they pickle!
Step 6: Ferment and Refrigerate
Lightly cover the jars with lids perched on top, but do not seal them tightly—your pickles need to breathe. Leave the jars on your counter out of direct sunlight for one day to kick-start the pickling process. After that, move them to the refrigerator for 2 to 3 days, letting those flavors develop until the cucumbers taste just like pickles throughout. Once ready, secure the lids and your pickles will keep their fabulous crunch and flavor refrigerated for up to six months.
How to Serve Homemade Claussen Pickles Copycat Recipe
Garnishes
This Homemade Claussen Pickles Copycat Recipe shines on its own, but you can jazz up a serving by adding fresh dill sprigs or thin slices of fresh garlic on the side for a burst of herbal freshness. A sprinkle of cracked black pepper on top can also elevate each bite.
Side Dishes
These pickles pair wonderfully with classic deli sandwiches, burgers, or creamy potato salads. Their bright acidity cuts through rich, fatty dishes, balancing the palate and adding a welcome crisp texture to your meal.
Creative Ways to Present
Try placing pickle halves on skewers alongside cherry tomatoes and chunks of cheese for a fun appetizer. You can also dice them and mix into tuna or chicken salad to add a refreshing crunch and tang. The possibilities are as versatile as your taste buds!
Make Ahead and Storage
Storing Leftovers
Once sealed tightly, store your jars of Homemade Claussen Pickles Copycat Recipe in the refrigerator, where they will stay crisp and flavorful for up to six months. The cold storage slows fermentation and preserves that fresh, snappy texture you love.
Freezing
Freezing pickles is not recommended because it will destroy their crisp texture and alter the flavors. Instead, enjoy them fresh or refrigerated for best results.
Reheating
No reheating needed—these pickles are best enjoyed cold or at room temperature. Their bright and crunchy appeal is what makes them so crave-worthy, so keep them chilled straight from the jar!
FAQs
Can I use regular table salt instead of pickling salt in this recipe?
Pickling salt is preferred because it doesn’t contain additives that can cloud the brine or affect flavor. Regular table salt may cause cloudiness and sometimes a slightly bitter taste, so sticking with pickling salt or kosher salt is best for this recipe.
Why do I need to trim the blossom end of the cucumbers?
The blossom end contains enzymes that can cause your pickles to soften too quickly or develop off flavors. Trimming it helps keep your pickles crisp and tasty for longer.
Can I add sugar to make sweet pickles?
This Homemade Claussen Pickles Copycat Recipe is designed to be savory and tangy without sweetness. If you want sweet pickles, you can experiment by adding sugar, but it will change the authentic flavor profile you’re aiming to replicate.
How long should I let the cucumbers ferment before eating?
After one day at room temperature, move the jars to the refrigerator for 2 to 3 more days. Taste them periodically—they’re ready when the cucumbers have absorbed the brine flavors and have that signature Claussen crunch.
Can I use bigger cucumbers if I don’t have pickling cucumbers?
Pickling cucumbers are smaller and have thinner skins, which is why they’re perfect for this recipe. Larger cucumbers can work, but they might be less crunchy and take longer to pickle thoroughly.
Final Thoughts
If you’ve ever wished to bottle that iconic crunch and tang of Claussen pickles at home, this Homemade Claussen Pickles Copycat Recipe is your golden ticket. It’s straightforward, dependable, and truly rewarding to enjoy those first satisfying bites of homemade pickles bursting with flavor. Trust me, once you taste these, you’ll never want to buy pickles at the store again. Happy pickling, friend!
Print
Homemade Claussen Pickles Copycat Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 1 day 3 hours
- Yield: Approximately 23 servings (2 quart jars)
- Category: Pickling
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
Description
This Homemade Claussen Pickles Copycat recipe provides a simple and delicious way to make fresh, tangy pickles at home using a brine of vinegar, spices, and pickling cucumbers. These pickles are crisp, flavorful, and perfect for enjoying after just a few days of refrigeration.
Ingredients
Pickling Cucumbers
- 20–25 small to medium pickling cucumbers
Brine
- 2 quarts cold water
- 1/2 cup white vinegar
- 1/3 cup canning/pickling salt or coarse Kosher salt
- 1 teaspoon coriander seed
- 1/2 teaspoon mustard seed
- 1/4 teaspoon red pepper flakes
- 1 tablespoon black peppercorns
- 1 tablespoon dill seed
- 1/4 teaspoon dried garlic
Equipment
- Fine mesh colander
- 4-cup measuring cup
- Two quart-sized clean jars
- Pickle crisper (optional)
Instructions
- Prepare the brine: In a large pitcher, combine the 2 quarts of cold water and 1/2 cup white vinegar. Add 1/3 cup canning salt, 1 teaspoon coriander seed, 1/2 teaspoon mustard seed, 1/4 teaspoon red pepper flakes, and 1 tablespoon black peppercorns. Stir thoroughly until the salt dissolves. Set aside to allow the flavors to infuse.
- Prepare cucumbers: Wash the cucumbers well under cold water. Trim 1/8-inch off the blossom end of each cucumber to minimize bitterness. Slice each cucumber in half lengthwise to create pickle halves.
- Fill jars with spices and cucumbers: Divide 1 tablespoon dill seed and 1/4 teaspoon dried garlic evenly between two clean quart-sized jars. Pack cucumber halves tightly into the jars, filling as many as possible. The cucumbers may be snug but ensure they fit well.
- Separate brine solids: Stir the prepared brine again to mix the ingredients. Place a fine mesh colander over a large bowl or measuring cup. Pour the brine through the colander to catch all spice solids without discarding them, as these will be reused in the jars.
- Reuse brine solids: After removing solids from the brine, evenly distribute them back into the jars over the cucumbers. Using the liquid portion of the brine caught in the measuring cup, pour into each jar to cover the cucumbers completely, reaching just below the neck of the jars where the threading starts. Discard any leftover brine liquid that cannot fit.
- Ferment the pickles: Cover each jar loosely with a lid, leaving it perched on top without sealing. Place the jars on the counter away from direct sunlight for 1 day to begin fermentation.
- Refrigerate the pickles: After the initial day at room temperature, move the jars to the refrigerator for 2 to 3 more days, or until the cucumbers have absorbed the flavors and taste like pickles throughout.
- Store the pickles: Securely close the lids on the jars and keep them refrigerated. The pickles will stay fresh for up to six months.
Notes
- Do not fully seal the jars during the initial fermentation to allow gases to escape and avoid pressure buildup.
- Trimming the blossom end of cucumbers reduces bitterness and improves texture.
- Make sure cucumbers are fully submerged in brine to prevent mold and ensure proper pickling.
- If using a pickle crisper, it can help maintain cucumber freshness before pickling.
- The leftover brine liquid after topping jars should be discarded as it is not reused.
- These pickles develop flavor quickly and can be eaten after 3-4 days of refrigeration, but flavor improves up to 7 days.
