Homemade Claussen Copykat Pickles
Love Claussen pickles but wish you could make them at home? You’re in luck! Today I’m sharing an easy, super flavorful Homemade Claussen Pickles Copycat Recipe that tastes just like the real deal—crisp, garlicky, and perfectly tangy.
When our family first moved to the farm I started to can many kinds of fruits and vegetables. One thing I made was pickles. I canned a lot of pickles.
But then I came across this recipe for Clauseen Pickles that you make and put in the fridge. You will not be disappointed when you make a jar or two. They are so easy to make and so good.
Why Make Claussen-Style Pickles at Home?
Claussen pickles are famous for their cold, never-heated crunch. Unlike most store-bought pickles, they’re refrigerated rather than canned, which helps preserve that snap. The good news? You can recreate that magic right in your own kitchen with just a few simple ingredients and a little fridge space.
INGREDIENTS YOU’LL NEED…..
- Pickling Cucumbers (small to medium, firm)
- Pickling Salt (or kosher salt—just make sure it’s non-iodized)
- Garlic
- Mustard Seeds
- Dill Seed (or a few fresh dill sprigs)
- Apple cider vinegar or White distilled vinegar
- Red Pepper Flakes (optional for a bit of heat)
- Alum (optional, helps with crispness)
- Filtered water
These homemade Claussen-style pickles are shockingly close to the original. They are perfect for burgers or showing off at your next family barbecue.
Scroll down for the complete recipe below……
Ingredients
- 1 gallon pickling cucumbers (small to medium, firm)
- 3 tbsps pickling salt (or kosher salt—just make sure it’s non-iodized)
- 6 cloves garlic, peeled and smashed
- 1 tbsp mustard seeds
- 2 tsps dill seed (or a few fresh dill sprigs)
- 1/2 tsp red pepper flakes (optional for a bit of heat)
- 1/4 tsp alum (optional, helps with crispness)
- 1 gallon Filtered water (do not use chlorinated tap water)
- 1 cup apple cider vinegar
Instructions
- Prep your cucumbers – Wash and cut off the blossom ends (those can soften the pickles).
- Pack the jar – In a gallon jar or container, layer in cucumbers, garlic, dill, and spices.
- Mix the brine – Stir salt into water until dissolved. Add alum if using.
- Pour and chill – Pour brine over cucumbers, making sure they’re completely submerged. Cover loosely with a lid or cheesecloth.
- Refrigerate – Let them sit in the fridge for at least 3-4 days. A week is even better for full flavor!