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
Scale
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.
