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Homemade Claussen Pickles

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Crisp, garlicky, and tangy Homemade Claussen Pickles made with a cold brine for that deli-style crunch — no cooking required.

Ingredients

  • Kirby Cucumbers: 2 pounds – firm, crisp cucumbers that hold their bite
  • Fresh Garlic Cloves: 6 – adds bold, savory depth
  • Fresh Dill: 6 sprigs – the heart of pickle flavor
  • Pickling Salt (non-iodized): 3 tablespoons – keeps the brine clear and balanced
  • White Vinegar: 1 cup – adds tang and sharpness
  • Cold Filtered Water: 4 cups – essential for crisp texture
  • Mustard Seeds: 1 tablespoon – brings a subtle spice note
  • Black Peppercorns: 1 teaspoon – adds gentle heat
  • Crushed Red Pepper Flakes: ½ teaspoon – optional, for a kick

Instructions

  1. Preheat Your Equipment: Sterilize jars by washing in hot soapy water and rinsing well.
  2. Combine Ingredients: In a large bowl, whisk together water, vinegar, and salt until dissolved. Stir in mustard seeds, peppercorns, and red pepper flakes.
  3. Prepare Your Cooking Vessel: Place dill sprigs and garlic cloves at the bottom of each jar.
  4. Assemble the Dish: Pack cucumbers tightly into the jars. Pour brine over them, ensuring they are fully submerged.
  5. Cook to Perfection: No cooking needed — just seal jars and refrigerate.
  6. Finishing Touches: Let sit at least 3–4 days before tasting for best flavor.
  7. Serve and Enjoy: Enjoy cold, crisp pickles straight from the jar or on your favorite sandwiches.

Notes

  • Trim blossom ends of cucumbers to prevent softening
  • Always keep cucumbers submerged in brine
  • Use filtered water to avoid chlorine interference
  • Pickles improve in flavor after several days of brining

Nutrition

Find it online: https://dishmio.com/homemade-claussen-pickles/