Claussen Dill Pickle Recipe (Crisp, Cold, and Full of Flavor)

If you’ve ever tasted the iconic snap of a Claussen pickle straight from the fridge, you know no store-bought jar can compete. This Claussen dill pickle recipe recreates that signature crunch and tang at home with simple ingredients no canning required.

It’s cold-brined, garlic-forward, and loaded with dill, just like the classic Claussen dill pickles recipe found in your grocer’s refrigerator section. The secret? Fresh cucumbers, a saltwater brine, and time. With this recipe for Claussen dill pickles, you’ll have crisp, zesty spears in just a few days perfect for burgers, sandwiches, or snacking straight from the jar.

How to Make: Ingredients list, Step-by-step directions

Claussen Dill Pickle Ingredients

Here’s what you’ll need to make your own Claussen dill pickles recipe at home:

• 2 lbs pickling cucumbers (small, firm, fresh)
• 8 cups cold filtered water
• ⅓ cup pickling salt (no additives)
• 3 tablespoons white vinegar
• 6–8 garlic cloves, smashed
• 2 teaspoons mustard seeds
• 2 teaspoons black peppercorns
• 1 teaspoon coriander seeds
• 4–5 fresh dill heads or sprigs
• ¼ teaspoon crushed red pepper (optional for heat)

Equipment:

• 2 large glass jars with lids
• Mixing bowl
• Funnel

Step-by-step directions

1. Prepare the cucumbers
Rinse cucumbers thoroughly and trim off blossom ends this prevents soft pickles. Slice into spears or rounds.

2. Make the brine
Dissolve pickling salt and vinegar in cold filtered water. Do not heat the brine the cold process is what gives Claussen pickles their signature crunch.

3. Pack the jars
Add dill, garlic, mustard seeds, peppercorns, and coriander to the bottom of each jar. Pack cucumbers tightly but without crushing.

4. Pour the brine
Cover cucumbers completely with the brine, leaving ½ inch of headspace.

5. Ferment and chill
Cover loosely and let sit at room temperature for 2–3 days. When the pickles reach your desired flavor, tighten lids and refrigerate.
They’ll stay crisp for up to 3 months when kept cold.

What Are the Ingredients in Claussen Dill Pickles?

The original Claussen dill pickle recipe includes cucumbers, water, salt, garlic, dill, and spices with no vinegar-based boiling.
That cold-brine method keeps the pickles crisp and the flavor bright.

It’s simple, natural, and all about patience and texture.

What Makes Claussen Pickles Different?

Unlike most jarred pickles, Claussen pickles are refrigerated and never pasteurized.
This keeps the beneficial bacteria alive and preserves their unmistakable crunch.

They also skip the heating process used in canning, which softens cucumbers. Instead, they ferment slowly in cold brine, developing that fresh, garlicky bite that’s both tangy and crisp.

That’s why this Claussen dill pickles recipe tastes fresher than anything from the shelf it’s pickling at its purest.

What Makes Claussen Pickles So Crunchy?

The crunch secret lies in three things:

1. Cold brining: No heat means no cell breakdown in cucumbers.
2. Fresh cucumbers: The fresher, the crisper ideally picked the same day.
3. Right salt: Always use pickling salt, not table salt, to avoid softening.

Pro tip: If your pickles start to soften, add a few grape or oak leaves to the jar they naturally contain tannins that help maintain firmness.

What Is the 3-2-1 Rule for Pickles?

The 3-2-1 pickle brine rule is a classic ratio for a balanced pickle flavor:

• 3 parts water
• 2 parts vinegar
• 1 part sugar

While this rule works for traditional sweet or bread-and-butter pickles, the Claussen dill pickle recipe skips sugar and uses cold salt brine instead. The result? Pure, savory, old-world flavor with that addictive crunch.

Why You’ll Love This Claussen Dill Pickle Recipe

• Crisp & refreshing: The crunch rivals the store-bought version.
• No canning needed: Simple cold-brine method.
• Natural ingredients: No preservatives or additives.
• Long shelf life: Lasts up to 3 months in the fridge.

This recipe for Claussen dill pickles captures everything we love about the original tangy, garlicky, and oh-so-crisp.

Nutritional Info and Storage

Per Serving (1 spear):

• Calories: 5
• Carbs: 1g
• Sodium: 280mg
• Fat: 0g
• Protein: 0g

Storage Tips:

• Keep jars tightly sealed in the fridge for up to 3 months.
• Always use clean utensils to remove pickles this prevents spoilage.
• If brine turns cloudy, that’s normal fermentation as long as it smells fresh and tangy.

FAQs

Conclusion

This Claussen dill pickle recipe gives you everything you love about the classic cold, crisp, garlicky, and bursting with flavor.
The secret is patience and cold brine magic. Once you taste your first homemade spear, you’ll never go back to store-bought again.

Claussen Dill Pickle Recipe (Crisp, Cold, and Full of Flavor)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Pin Recipe

A crisp, cold-brined Claussen dill pickle recipe made with garlic, dill, and spices — no canning required.

• Total Time: 15 minutes
• Yield: 10 servings 1x

Ingredients

Scale 1x2x3x

2 lbs pickling cucumbers

8 cups cold filtered water

1/3 cup pickling salt

3 tbsp white vinegar

6–8 garlic cloves

2 tsp mustard seeds

2 tsp peppercorns

1 tsp coriander seeds

4–5 dill sprigs

1/4 tsp crushed red pepper (optional)

Cook Mode Prevent your screen from going dark

Instructions

1. Rinse and trim cucumbers.

2. Dissolve salt and vinegar in cold water.

3. Add garlic, dill, and spices to jars.

4. Pack cucumbers tightly.

5. Pour brine to cover.

6. Let sit 2–3 days at room temperature.

7. Refrigerate and enjoy within 3 months.

Notes

Use grape leaves to maintain crunch.

Do not heat brine — cold method preserves texture.

Fermentation cloudiness is normal.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Condiment
• Method: Cold Brine
• Cuisine: American
• Diet: Vegan

Nutrition

• Serving Size: 1 spear
• Calories: 5
• Sugar: 0g
• Sodium: 280mg
• Fat: 0g
• Saturated Fat: 0g
• Unsaturated Fat: 0g
• Trans Fat: 0g
• Carbohydrates: 1g
• Fiber: 0g
• Protein: 0g
• Cholesterol: 0mg