I’ve always loved the crispness and tangy flavor of Claussen pickles. There’s something special about their perfect crunch that makes them a favorite addition to sandwiches, burgers, or just as a tasty snack on their own.
But what if you could enjoy that same delicious taste right from your own kitchen? With this Claussen Pickle copycat recipe, you can recreate those beloved pickles without any of the store-bought preservatives. It’s simple, fresh, and incredibly satisfying to make your own batch.
Join me as I walk you through each easy step to achieve those perfect, homemade Claussen-style pickles. Whether you’re a pickle enthusiast or just looking to try something new, this recipe is sure to become a staple in your culinary repertoire.
Ingredients
- 4 cups water
- 2 cups white vinegar
- 1/4 cup kosher salt
- 1/4 cup granulated sugar
- 4 cloves garlic, smashed
- 2 tablespoons dill seeds
- 1 tablespoon mustard seeds
- 1 tablespoon black peppercorns
- 1 teaspoon red pepper flakes
- 8 small to medium cucumbers, trimmed
- 4 sprigs fresh dill
Equipment
To recreate Claussen-style pickles, having the right tools makes all the difference. Here’s what you’ll need:
- Large Saucepan: Essential for heating the pickling brine evenly.
- Measuring Cups and Spoons: Ensure precise measurements for consistency.
- Glass Mason Jars with Lids: Perfect for storing your pickles and keeping them fresh.
- Cutting Board and Sharp Knife: For slicing cucumbers and prepping garlic.
- Mixing Bowls: Useful for combining spices and ingredients before adding to the jars.
- Tongs or a Slotted Spoon: Handy for handling cucumbers without disturbing the brine.
- Colander: Ideal for draining cucumbers before brining if needed.
- Spice Grinder (Optional): Freshly ground spices can enhance the flavor profile of your pickles.
Having these tools on hand will streamline the pickling process and help you achieve that perfect crunch and tang that Claussen pickles are known for.
Instructions
Creating your own Claussen-style pickles is straightforward. Follow these steps to achieve that signature crunch and tang.
Prepare the Brine
- In a large saucepan, combine 2 cups of water and 1 cup of white vinegar.
- Add 1/4 cup of kosher salt and 2 tablespoons of granulated sugar.
- Heat the mixture over medium heat, stirring until the salt and sugar dissolve completely.
- Remove the saucepan from heat and allow the brine to cool to room temperature.
Prepare the Cucumbers
- Wash 4-5 fresh cucumbers thoroughly under cold water.
- Slice the cucumbers into 1/4-inch thick rounds or spears, based on your preference.
- In a mixing bowl, combine the sliced cucumbers with:
- 3 cloves of minced garlic
- 1 tablespoon of dill seeds
- 1 teaspoon of mustard seeds
- 1 teaspoon of black peppercorns
- 1/2 teaspoon of red pepper flakes
- Toss the cucumbers to ensure they are evenly coated with the spices.
Ferment the Pickles
- Pack the seasoned cucumbers tightly into clean glass mason jars.
- Pour the cooled brine over the cucumbers, ensuring they are fully submerged.
- Seal the jars with lids, leaving a small gap to allow gases to escape.
- Store the jars at room temperature for fermentation. Monitor the pickles daily until they reach your desired level of crunch and tang.
Fermentation Timeline
| Duration | Description |
|---|---|
| 3 Days | Crisp and mildly tangy pickles |
| 5 Days | Fully tangy and soft-crisp pickles |
Store the Pickles
- Once fermentation is complete, transfer the jars to the refrigerator.
- Allow the pickles to chill for at least 24 hours before serving to enhance their flavors.
- Store the pickles in the refrigerator for up to 2 months, maintaining their crispness and tang.
Make-Ahead Instructions
Preparing these Claussen-style pickles ahead of time ensures they develop that perfect crispness and tangy flavor. Here’s how I make the process smooth and delicious:
Preparing the Brine
- Combine Ingredients
In a large saucepan, mix:
- 2 cups water
- 1 cup white vinegar
- 2 tablespoons kosher salt
- 1 tablespoon granulated sugar
- Heat the Mixture
Bring the mixture to a boil, stirring until the salt and sugar dissolve completely.
- Cool the Brine
Remove the saucepan from heat and let the brine cool to room temperature before using.
Packing the Jars
- Prepare the Cucumbers
Wash and slice 4 cups of cucumbers as desired.
- Add Spices and Dill
In each glass mason jar, add:
- 2 cloves garlic, smashed
- 1 teaspoon dill seeds
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon black peppercorns
- 1/4 teaspoon red pepper flakes
- 2 tablespoons fresh dill sprigs
- Fill the Jars
Pack the cucumber slices tightly into the jars, leaving about 1/2 inch headspace.
- Pour the Brine
Once cooled, pour the brine over the cucumbers, ensuring they are fully submerged.
Fermentation Timeline
| Fermentation Duration | Flavor Profile |
|---|---|
| 3 Days | Crisp and mildly tangy |
| 5 Days | Fully tangy and soft-crisp |
- Ferment
Seal the jars and let them sit at room temperature. Check daily for desired crispness.
- Refrigerate
After fermentation, transfer the jars to the refrigerator. Allow the pickles to chill for at least 24 hours before serving.
Storage Tips
- Shelf Life
Stored properly in the refrigerator, these pickles stay fresh and flavorful for up to two months.
- Readiness
Taste the pickles after 24 hours in the fridge. They continue to develop flavor over time, reaching optimal taste within a week.
By following these make-ahead instructions, you’ll have crisp and tangy Claussen-style pickles ready whenever you need them.
Conclusion
Creating Claussen-style pickles at home has been a rewarding experience for me. There’s nothing quite like biting into a crisp tangy pickle you made yourself. I love how simple ingredients come together to deliver such great flavor. I hope you’ll enjoy this recipe and make it a favorite in your kitchen too. Happy pickling!
