If you’ve ever craved that signature crunch and tang of your favorite deli pickles, you’ll fall head-over-heels for these Homemade Claussen Pickles. Refreshingly crisp, brimming with garlicky dill goodness, and striking just the right balance of salt and vinegar, this recipe brings the iconic taste right to your kitchen. Best of all, you don’t need any fancy canning gear or complicated steps—just simple ingredients, a little patience, and a lot of anticipation for that first satisfying bite.

Homemade Claussen Pickles Recipe - Recipe Image

Ingredients You’ll Need

Making Homemade Claussen Pickles is all about the right ingredients coming together in harmony. Each one plays a crucial role in building the flavor, crunch, and that unmistakable pickle “snap” you love. Here’s what you’ll need and why each is essential:

Pickling cucumbers: Use 10–12 small pickling cucumbers for that classic crisp texture—regular cucumbers just won’t cut it!
Cold water: 4 cups of cold water keeps your brine fresh and helps the pickles stay crunchy as they ferment.
Distilled white vinegar: 1 1/2 cups delivers the perfect tang without overpowering the natural cucumber flavor.
Kosher salt: 1/3 cup is vital for both flavor and fermentation; make sure it’s free of additives.
Garlic cloves: 6 peeled and smashed cloves infuse the pickles with aromatic depth—don’t be shy with them!
Mustard seeds: 2 teaspoons add a gentle, earthy spice that rounds out the brine.
Dill seeds: 2 teaspoons give that signature herbal note every dill pickle must have.
Black peppercorns: 1 teaspoon offers a subtle heat and complexity.
Red pepper flakes (optional): 1/2 teaspoon if you like a little kick with your crunch.
Fresh dill sprigs: 8–10 sprigs bring vibrant color and unmistakable dill flavor—use more if you adore dill!
Alum (optional): 1/2 teaspoon for extra crispness; skip if you can’t find it, but it does make a difference.

How to Make Homemade Claussen Pickles

Step 1: Prep Your Cucumbers

Start by giving your pickling cucumbers a gentle scrub and trim off the ends—this helps keep them extra crisp. Decide if you want classic spears or prefer leaving them whole for a satisfying crunch with every bite. Both ways are delicious, so go with your favorite style!

Step 2: Mix the Brine

In a large bowl or pitcher, combine the cold water, distilled white vinegar, and kosher salt. Stir until the salt is completely dissolved. This brine is the heart of your Homemade Claussen Pickles, delivering that addictive tang and preserving the cucumbers’ crunch.

Step 3: Layer in the Flavor

Drop the garlic cloves, mustard seeds, dill seeds, black peppercorns, red pepper flakes (if you like a little spice), and half the fresh dill sprigs into the bottom of a large, clean glass jar or container. This aromatic base will infuse the cucumbers with big, bold flavor as they pickle.

Step 4: Pack the Cucumbers

Stand your cucumbers upright in the jar, packing them in tightly but not so tight that they get squished. Tuck the remaining dill sprigs around the cucumbers for even more herby goodness. The jar should look like a vibrant bouquet—almost too pretty to eat (but you’ll want to!).

Step 5: Pour the Brine and Add Alum

Pour the brine carefully over the cucumbers until they’re completely submerged. If you’re using alum, sprinkle it in now for that extra snap. Make sure everything is covered—if needed, add a little more water to keep the cucumbers below the surface.

Step 6: Ferment at Room Temperature

Cover the jar loosely with a lid or clean cloth and let it sit at room temperature for 2–3 days. This is where the magic happens! The flavors meld, and the cucumbers transform into irresistibly tangy Homemade Claussen Pickles. Taste after two days and let them ferment longer if you want them even zestier.

Step 7: Chill and Enjoy

Once your pickles are just the way you like them, seal the jar and move it to the fridge. The cold halts fermentation and keeps your pickles crisp and fresh. They’ll continue to develop flavor and stay crunchy for weeks—if they last that long!

How to Serve Homemade Claussen Pickles

Garnishes

Sprinkle your finished Homemade Claussen Pickles with extra fresh dill or a pinch of flaky sea salt just before serving. For a pretty platter, add a few thinly sliced red onions or a scattering of pink peppercorns to make the colors pop and flavors sing.

Side Dishes

These pickles are the ultimate sidekick for sandwiches, burgers, or barbecue. Serve them alongside grilled cheese, piled on a charcuterie board, or next to smoky ribs and potato salad. Their bright, tangy crunch cuts through rich flavors and refreshes your palate.

Creative Ways to Present

Try skewering spears with cubes of sharp cheddar and cherry tomatoes for quick pickle kebabs, or chop them up and add to your favorite potato or tuna salad for an extra zesty bite. Homemade Claussen Pickles also make a fantastic topping for hot dogs or a vibrant addition to a Bloody Mary bar!

Make Ahead and Storage

Storing Leftovers

Keep your pickles in their brine in the refrigerator, tightly sealed. They’ll stay crisp and flavorful for up to a month. Always use a clean utensil to grab your pickles—this helps keep the brine fresh and the pickles safe to eat.

Freezing

Freezing isn’t recommended for Homemade Claussen Pickles. The cold will break down their crunchy texture, leaving you with soggy pickles. For best results, stick with refrigerator storage and enjoy them fresh!

Reheating

No need to reheat these beauties—Homemade Claussen Pickles are meant to be enjoyed cold, straight from the fridge. In fact, chilling them before serving makes that first bite even more refreshing and satisfying.

FAQs

Can I use regular cucumbers instead of pickling cucumbers?

While you can use regular cucumbers in a pinch, pickling cucumbers really are the key to that signature crunch and texture found in Homemade Claussen Pickles. If you use regular cucumbers, they may turn out softer and less snappy.

How spicy do the pickles get with red pepper flakes?

The red pepper flakes add just a hint of heat—enough to tingle without overpowering the dill and garlic flavors. Feel free to add more or leave them out entirely based on your heat preference.

Is alum necessary for crunchy pickles?

Alum is optional, but it does help the pickles retain extra crispness. If you can’t find it, don’t worry—chilling your pickles and using fresh, firm cucumbers will still yield that irresistible crunch.

How long do the pickles need to ferment at room temperature?

Generally, 2–3 days at room temperature is perfect for Homemade Claussen Pickles, but you can taste them after two days and let them go longer if you love a more intense tang. Just be sure to transfer them to the fridge once they’re at your ideal flavor.

Can I add other flavorings to the pickles?

Absolutely! Homemade Claussen Pickles are wonderfully customizable. Try adding a few slices of jalapeño for heat, extra garlic for boldness, or even a handful of sliced onions for a sweeter, more aromatic brine.

Final Thoughts

Once you’ve tasted your own batch of Homemade Claussen Pickles, you may never go back to store-bought again. They’re a game-changer for snacks, sandwiches, and summer cookouts alike. Give them a try—you’ll love the process and, even more, the first crisp, tangy bite!

Homemade Claussen Pickles Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 18 reviews

Author: admin
Total Time: 2–3 days (including fermentation)
Yield: 10–12 servings 1x
Diet: Vegan

Print Recipe

Description

This Homemade Claussen Pickles recipe guides you to create crisp, tangy, and flavorful dill pickles using traditional fermentation and a simple brine. Made with fresh pickling cucumbers, aromatic spices, and fresh dill, these pickles develop a perfect balance of sourness and crunch over a few days at room temperature before storing in the fridge. Ideal as a side dish or snack, this vegan and gluten-free recipe brings the classic Claussen pickle taste right to your kitchen.

Ingredients

Scale

Pickles

10–12 small pickling cucumbers (washed and ends trimmed)

Brine

4 cups cold water
1 1/2 cups distilled white vinegar
1/3 cup kosher salt

Flavorings and Spices

6 garlic cloves (peeled and smashed)
2 tsp mustard seeds
2 tsp dill seeds
1 tsp black peppercorns
1/2 tsp red pepper flakes (optional)
8–10 fresh dill sprigs
1/2 tsp alum (optional, for extra crispness)

Cook Mode Prevent your screen from going dark

Instructions

Prepare Cucumbers: Slice the cucumbers into spears or leave them whole according to your preference. Make sure they are washed clean and ends are trimmed for best texture.
Make the Brine: In a large bowl or pitcher, combine cold water, distilled white vinegar, and kosher salt. Stir the mixture thoroughly until the salt is fully dissolved, creating a flavorful brine.
Add Spices to Jar: In the bottom of a large clean glass jar or container, place the garlic cloves, mustard seeds, dill seeds, black peppercorns, red pepper flakes if using, and half of the fresh dill sprigs to infuse the pickles with aromatic flavors.
Pack Cucumbers: Stand the cucumbers tightly packed upright in the jar. Tuck the remaining fresh dill sprigs around the cucumbers for additional fragrance and flavor.
Pour Brine and Add Alum: Pour the prepared brine over the cucumbers until they are completely submerged. Add alum if you choose to use it to help maintain crispness.
Fermentation: Cover the jar loosely with a lid or cloth to allow airflow and let it sit at room temperature for 2 to 3 days. This allows fermentation to take place, developing the signature tanginess.
Refrigeration: Once the pickles reach your desired level of flavor and sourness, seal the jar tightly and transfer to the refrigerator. The pickles will continue to develop flavor and maintain crispness for several weeks.

Notes

Use pickling cucumbers for optimal texture and crunch.
If you skip alum, be sure to store the pickles in the refrigerator promptly after fermenting to maintain their crunch.
Feel free to add sliced onions, jalapeños, or extra garlic cloves to customize the flavor.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Side Dish
Method: No-Cook, Fermentation
Cuisine: American