Description
Learn how to make your own crisp and flavorful Claussen-style pickles at home with this easy recipe. These refrigerator pickles are tangy, garlicky, and perfect for snacking or adding to sandwiches.
Ingredients
Scale
Pickles:
- 2 pounds pickling cucumbers (small, firm, and washed)
Brine:
- 4 cups cold water
- 1 1/2 cups distilled white vinegar
- 1/3 cup pickling or kosher salt
Seasonings:
- 6 cloves garlic (peeled and smashed)
- 2 teaspoons mustard seeds
- 2 teaspoons coriander seeds
- 1 teaspoon black peppercorns
- 1/4 teaspoon red pepper flakes (optional)
- 6 sprigs fresh dill (or 2 tablespoons dried dill weed)
- 1 bay leaf (optional)
Instructions
- Slice cucumbers: Cut into spears, rounds, or leave whole if small enough.
- Prepare jars: Place garlic, mustard seeds, coriander seeds, peppercorns, red pepper flakes, dill, and bay leaf into jars.
- Pack cucumbers: Fill jars tightly with cucumbers, leaving space at the top.
- Make brine: Mix water, vinegar, and salt until dissolved. Pour over cucumbers.
- Refrigerate: Seal jars and refrigerate for 3–5 days before enjoying.
Notes
- Avoid iodized salt to prevent clouding of brine.
- For extra crunch, use fresh, firm cucumbers and chill them before pickling.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 spear
- Calories: 5
- Sugar: 0g
- Sodium: 250mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
