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Homemade Claussen Pickles Recipe

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These Homemade Claussen Pickles are the perfect combination of crunchy, tangy, and flavorful. Made with fresh cucumbers and a tangy brine, they are easy to prepare and perfect for snacking or adding to sandwiches. Whether you prefer them whole or in spears, these homemade pickles are sure to satisfy your pickle cravings!

Ingredients

Scale

  1. For the Brine:

    • 2 cups water
    • 1 cup white vinegar (5% acidity recommended)
    • 1/4 cup kosher salt (coarse, non-iodized)
    • 2 tablespoons sugar
    • 4 cloves garlic, smashed
    • 2 tablespoons dill seed
    • 1 tablespoon mustard seed
    • 1 teaspoon black peppercorns
    • 1/2 teaspoon red pepper flakes (optional, for heat)

    For the Pickles:

    • 2 lbs pickling cucumbers (Kirby cucumbers are ideal)
    • Optional additions for each jar:
      1. 1–2 sprigs fresh dill
      2. 1 clove garlic, halved
      3. 1/4 teaspoon mustard seed
      4. A few slices of onion

Instructions

  • Prepare the brine: In a medium saucepan, combine the water, vinegar, salt, sugar, smashed garlic, dill seed, mustard seed, black peppercorns, and red pepper flakes (if using). Bring to a boil over medium heat, stirring until the salt and sugar dissolve. Remove from heat and let the brine cool completely.
  • Prepare the cucumbers: Wash the cucumbers well. Trim about 1/8 inch off the blossom end (opposite the stem) to help prevent softening. You can leave the cucumbers whole, or slice, halve, or cut them into spears based on your preference.
  • Pack the jars: Sterilize the jars and lids by boiling them for a few minutes or running them through a dishwasher’s sanitize cycle. Pack the cucumbers tightly into the jars. If desired, add fresh dill, halved garlic cloves, mustard seed, and onion slices to each jar.
  • Pour over the brine: Once the brine has cooled, pour it over the cucumbers in the jars, leaving about 1/2 inch of headspace. Ensure the cucumbers are fully submerged. You may need to weigh them down with a clean, small jar or a ziplock bag filled with water to keep them submerged.
  • Seal and refrigerate: Seal the jars tightly with lids. Place the jars in the refrigerator for at least 24 hours, but ideally 48-72 hours, to allow the flavors to develop. The longer the pickles sit, the more flavorful they will become.
  • Enjoy: Once the pickles have reached your desired flavor, they are ready to eat. Keep the jars in the refrigerator, where they should last for several weeks or even months if properly stored.

Notes

  • Optional flavors: You can add other flavorings like a few sprigs of thyme or coriander seeds for variation.
  • Storage: Keep the pickles in the fridge, and they’ll last for several weeks. They only improve over time!
  • Customizations: Adjust the level of heat by increasing or decreasing the red pepper flakes.
  • Cucumber slicing: Slice cucumbers into rounds, spears, or keep them whole for different pickle textures.

Nutrition

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