Crisp & Tangy Homemade Claussen Pickles Recipe

Crafting homemade claussen pickles can turn an ordinary afternoon into a crisp, tangy adventure.

Pickle enthusiasts know the magic lies in fresh ingredients and precise techniques.

Salt, vinegar, and cool water form the backbone of this beloved recipe.

Crunchy cucumber slices absorb incredible flavors during a careful brining process.

Many home cooks struggle to replicate that perfect commercial pickle crunch.

Patience becomes your secret weapon when creating these delectable refrigerator pickles.

You’ll savor each zesty bite of this classic condiment that beats store-bought versions hands down.

Homemade Claussen Pickles That Bring the Crunch

Craft Crisp, Tangy Pickles at Home: Reasons to Love This Recipe

• Master Homemade Preservation: Create restaurant-quality pickles without complex techniques, allowing anyone to become a pickle pro with simple steps and basic kitchen tools.
• Customize Your Crunch: Control every ingredient by selecting fresh cucumbers, adjusting spice levels, and adding personal flavor twists like extra garlic or different pepper varieties.
• Healthier Homemade Alternative: Skip store-bought preservatives and excess sodium by crafting natural, fresh pickles with clean ingredients you trust and can pronounce.
• Budget-Friendly Snack Solution: Save money by transforming affordable cucumbers into gourmet pickles, producing multiple jars for a fraction of premium grocery store prices.

Ingredients for Homemade Claussen Pickles

• Cucumbers: Fresh, crisp cucumbers that will transform into tangy, crunchy pickles.

• Water: Creates the liquid foundation for pickling the cucumbers.
• Vinegar: Provides the signature tangy flavor and acts as a preserving agent.
• Salt: Enhances flavor and helps in the pickling process.
• Sugar: Balances the acidity and adds a subtle sweetness.

• Garlic, Smashed Garlic Cloves: Adds a robust, pungent flavor to the pickles.
• Dill Seed, Fresh Dill: Contributes the classic pickle taste and aroma.
• Mustard Seed: Provides a subtle, spicy undertone to the pickles.
• Black Peppercorns: Introduces a mild, warming spiciness to the brine.
• Red Pepper Flakes: Optional ingredient that brings a gentle heat to the pickles.

• Onion Slices: Offers an extra layer of flavor to the pickled cucumbers.

How to Make Homemade Claussen Pickles

Step 1: Create Flavor-Packed Brine

Grab a medium saucepan and toss in water, vinegar, salt, sugar, smashed garlic, dill seed, mustard seed, black peppercorns, and red pepper flakes. Bring the mixture to a rolling boil, stirring until salt and sugar completely melt away.

Remove from heat and let the brine cool down to room temperature.

Step 2: Prep Crisp Cucumbers

Thoroughly wash the cucumbers.

Slice off about 1/8 inch from the blossom end to keep them super crunchy. You can leave them whole, slice into rounds, cut in half, or create spears – totally up to your pickle preference.

Step 3: Sterilize and Pack Jars

Sanitize your jars and lids by boiling them or running through a dishwasher’s hottest cycle. Pack those cucumbers tightly into the jars.

• Fresh dill sprigs
• Halved garlic cloves
• Extra mustard seed
• Thin onion slices

Step 4: Pour Liquid Gold

Once the brine has completely cooled, carefully pour it over the cucumbers.

Leave about 1/2 inch of space at the top. Make sure every cucumber is swimming in the liquid.

Pro tip: Use a small jar or water-filled ziplock bag to keep the cucumbers fully submerged.

Step 5: Seal and Chill

Secure the lids tightly on your jars.

Slide them into the refrigerator and let the magic happen. Wait at least 24 hours, but 48-72 hours is pickle perfection.

The longer they sit, the more intense the flavor becomes.

Step 6: Crunch and Munch

Your homemade pickles are ready to devour!

Store the jars in the refrigerator. They’ll stay crisp and delicious for several weeks to months if kept properly sealed and chilled.

Tips to Nail Homemade Claussen Pickles

• Remove the blossom end to prevent mushy pickles and maintain a crisp, crunchy texture.
• Experiment with additional spices like mustard seed, garlic, and red pepper flakes to create a personalized flavor profile.
• Ensure cucumbers are packed snugly in the jar to maximize brine contact and enhance overall taste.
• Allow pickles to sit in the refrigerator for 48-72 hours to develop deep, complex flavors and achieve the perfect crunch.
• Use a clean weight like a small jar or water-filled ziplock bag to keep cucumbers fully submerged and prevent potential spoilage.

Variations to Try on Homemade Claussen Pickles

• Spicy Garlic Powerhouse: Add extra red pepper flakes and whole jalapeño slices to create a fiery, bold pickle with intense heat and robust garlic undertones.
• Herb Garden Crunch: Incorporate fresh rosemary, thyme, and tarragon alongside traditional dill for a complex, aromatic pickle that elevates sandwich and charcuterie experiences.
• Smoky Southwest Style: Mix in chipotle powder, cumin seeds, and a splash of tequila to infuse a southwestern character with deep, rich smokiness and subtle warmth.
• Pickled Pepper Fusion: Blend in roasted bell peppers and Caribbean-style scotch bonnet peppers for a colorful, multilayered pickle with global flavor profiles.

Pairings That Go with Homemade Claussen Pickles

• Pair crisp homemade Claussen pickles with hearty sandwiches like pastrami or roast beef on rye bread, creating a tangy flavor explosion that cuts through rich meats.
• Complement these homemade pickles alongside sharp cheddar cheese, salami, and whole grain mustard for a gourmet charcuterie board that balances briny and bold flavors.
• Select a crisp pilsner or light lager that cleanses the palate and matches the pickle's zesty profile, enhancing the refreshing and tangy pickle experience with each sip.

How to Store Homemade Claussen Pickles

• Keep homemade pickles in sealed glass jars in the coldest part of the refrigerator, ensuring they remain fully submerged in brine. Consume within 2-3 months for optimal taste and crispness.
• Pickles are typically served cold, so avoid microwaving or heating. Remove desired portion from jar, pat dry with paper towel, and let sit at room temperature for 5-10 minutes before serving.
• Transfer pickles to clean, sterilized glass containers with tight-fitting lids. Always use clean utensils when removing pickles to prevent bacterial contamination and extend shelf life.

FAQs

• Why trim the blossom end of cucumbers?

Trimming prevents enzyme release that can cause pickle softening, ensuring crisp and crunchy pickles that maintain their texture during the fermentation process.

• Can I use different types of cucumbers?

Kirby or pickling cucumbers work best because they have thicker skins and fewer seeds, which helps maintain crunchiness and provides better pickle quality compared to regular salad cucumbers.

• How can I make my pickles extra crispy?

Use fresh, firm cucumbers, add grape leaves or oak leaves to the jar, which contain tannins that help maintain crunchiness, and ensure you refrigerate them quickly after preparing the brine.

Homemade Claussen Pickles Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 21 reviews

• Total Time: 30 minutes
• Yield: 4 1x

Print Recipe

Pin Recipe

Description

Crisp, zesty Claussen pickles bring German-style fermentation magic to your kitchen, creating a tangy sensation that elevates sandwich and snack experiences. Homemade pickles deliver fresh crunch and robust flavor you will savor with each delightful bite.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 2 lbs pickling cucumbers (Kirby cucumbers)

Brine Components:

• 2 cups water
• 1 cup white vinegar (5% acidity)
• 1/4 cup kosher salt (coarse, non-iodized)
• 2 tablespoons sugar

Herbs and Spices:

• 4 cloves garlic, smashed
• 2 tablespoons dill seed
• 1 tablespoon mustard seed
• 1 teaspoon black peppercorns
• 1/2 teaspoon red pepper flakes

Optional Jar Additions:

• 12 sprigs fresh dill
• 1 clove garlic, halved
• 1/4 teaspoon mustard seed
• Few slices of onion

Cook Mode Prevent your screen from going dark

---

Instructions

1. Craft a zesty brine by combining water, vinegar, salt, sugar, crushed garlic, dill seed, mustard seed, black peppercorns, and optional red pepper flakes in a medium saucepan. Bring to a rolling boil over medium heat, stirring until salt and sugar completely dissolve. Remove from heat and allow brine to cool thoroughly to room temperature.
2. Thoroughly cleanse cucumbers under cool running water. Delicately trim approximately 1/8 inch from the blossom end to prevent softening. Cut cucumbers into preferred shapes – whole, halved, spears, or slices.
3. Sanitize glass jars and lids through boiling or dishwasher’s high-temperature cycle. Layer cucumbers tightly within sterilized containers, interspersing with fresh dill, garlic cloves, mustard seed, and onion slices for enhanced flavor complexity.
4. Carefully pour cooled brine over packed cucumbers, maintaining 1/2 inch headspace. Ensure complete cucumber submersion by using a clean weight like a smaller jar or water-filled ziplock bag to keep ingredients fully immersed.
5. Securely seal jars with tight-fitting lids. Refrigerate for 24-72 hours, allowing flavors to meld and intensify. Extended refrigeration develops deeper, more robust pickle characteristics.
6. After desired flavor development, pickles are ready for consumption. Store in refrigerator, where they will maintain crisp texture and tangy profile for several weeks to months when properly preserved.

Notes

• Slice cucumbers uniformly to ensure even flavor absorption and consistent texture throughout the pickle batch.
• Use fresh, crisp cucumbers with minimal blemishes for the best crunch and homemade pickle quality.
• Consider reducing salt content for low-sodium diets by replacing half the salt with potassium chloride salt substitute.
• Experiment with spice variations like adding turmeric, coriander seeds, or replacing red pepper flakes with jalapeño slices for unique flavor profiles.

• Prep Time: 30 minutes
• Cook Time: 0 minutes
• Category: Snacks, Appetizer
• Method: Pickling
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 12 kcal
• Sugar: 1 g
• Sodium: 1463 mg
• Fat: 0 g
• Saturated Fat: 0 g
• Unsaturated Fat: 0 g
• Trans Fat: 0 g
• Carbohydrates: 3 g
• Fiber: 1 g
• Protein: 1 g
• Cholesterol: 0 mg