Homemade Claussen Pickle Recipe

This Claussen pickles recipe delivers the same cold, crisp crunch and tangy dill flavor you know from the famous jarred pickles—only fresher, brighter, and homemade. I took inspiration from my sweet pickles recipe and refreshing cucumber salad to create a batch of homemade Claussen pickles that taste just like the store-bought version, if not better. With this easy cold-brine method, you’ll get crunchy, garlicky dill pickles every time without the need for canning.

Why I Love This Claussen Pickles Recipe

I’ve always loved Claussen pickles, mostly for their unbeatable crunch. Unlike shelf-stable, heat-processed pickles that often turn soft, Claussen’s cold brining method keeps every bite crisp and refreshing. When I was a kid, I’d raid the fridge for a cold Claussen spear straight from the jar—they were always my favorite snack, and I never had a turkey sandwich without one. Recreating that same flavor and crunch at home felt nostalgic, but it also gave me the chance to make them exactly the way I like. And you can make them exactly the way you want, too, by adjusting what you add to the brine.

Making homemade Claussen pickles means you can control everything—the spice level, the amount of garlic, and even the saltiness. Sometimes I like to go heavy on the garlic for that punchy deli flavor, other times I add a pinch of red pepper flakes for a little heat. The cold brine method is simple but effective: it locks in the cucumbers’ natural crispness while my special spice blend—dill seed, coriander, mustard seed, peppercorns, and fresh dill—builds that classic deli-pickle as they chill.

The best part is how approachable this recipe is. You don’t need special canning equipment or hours in the kitchen. If you can slice cucumbers and stir together a brine, you can make these pickles. And when you bite into a spear that’s just as crunchy and flavorful as the store-bought Claussen pickles (or maybe even better), it feels incredibly rewarding. For me, it’s like bringing a little piece of a local deli or farmer’s market stand into my own kitchen.

Ingredients You’ll Need

• 10 small to medium pickling cucumbers
• 4 cups cold water
• ½ cup white vinegar
• 3 tablespoon canning/pickling salt or coarse kosher salt
• 1 teaspoon coriander seed
• ½ teaspoon mustard seed
• ¼ teaspoon red pepper flakes
• 1 tablespoon black peppercorns
• 1 tablespoon dill seed

How To Make Claussen Pickles

Step 1: Prep the Cucumbers

Wash cucumbers and trim ⅛ inch from the blossom end (this prevents enzyme softening). Slice in half lengthwise. Toss with 1 tablespoon salt in a bowl and let sit 1 hour to draw out excess water.

Step 2: Make the Brine

In a pitcher, combine cold water, vinegar, and remaining salt. Stir until dissolved.

Step 3: Add Spices to Jars

In a small bowl, mix coriander, mustard seed, red pepper flakes, black peppercorns, and dill seed. Divide the spices evenly between 2 clean pickling jars.

Step 4: Pack the Cucumbers

Squeeze the cucumbers gently to remove excess liquid without crushing them. Pack them tightly into jars with spices.

Step 5: Add the Brine

Pour brine into jars until cucumbers are fully submerged.

Step 6: Ferment and Chill

Cover the jars lightly with a lid (do not seal) and leave them at room temperature, out of direct sunlight, for 24 hours. Then refrigerate 2–3 days, or until the cucumbers taste fully pickled.

Expert Tips To Make Perfect Homemade Pickles

• Trim the blossom end. The blossom end of cucumbers contains enzymes that can cause soft pickles. Trimming just ⅛ inch ensures the cucumbers stay crisp through fermentation.
• Cold brine = crunchy pickles. Unlike traditional canning, this method uses cold water and vinegar, which helps cucumbers retain their crunch. Always use cold (not warm) water when making the brine.
• Salt choice matters. Use canning/pickling salt or coarse kosher salt—table salt contains iodine and anti-caking agents that can cloud the brine and affect fermentation.
• Pack cucumbers tightly. Fit as many cucumbers as possible in the jars. This keeps them submerged under brine and minimizes floating, which prevents uneven pickling.
• Don’t seal too soon. Leaving the lids perched (not sealed) for the first 24 hours allows gases from fermentation to escape. Sealing too early can cause pressure buildup.
• Taste as you go. After 2 days in the fridge, taste a pickle. If the center still tastes like raw cucumber, give it another day. I’ve found the sweet spot is usually 3 days for full flavor penetration.
• Storage and shelf life. These pickles last 4–6 weeks refrigerated. Always make sure cucumbers are fully submerged in brine; if they float, place a small clean weight (like a glass fermentation weight) on top.

Variations To Try

• Garlic Dill Pickles – Add 2–3 smashed garlic cloves per jar for that signature garlic kick.
• Spicy Pickles – Increase red pepper flakes to 1 teaspoon or add a sliced jalapeños for even more heat.
• Herby Pickles – Toss in a few sprigs of fresh dill alongside the dill seed to enhance the herb flavor.
• Bread & Butter Style – Add 1 tablespoon sugar and a pinch of turmeric to the brine for a sweeter pickle.

What To Serve With Copycat Claussen Pickles

Don't get me wrong, I love eating these pickles straight from the jar, but they can easily elevate a variety of meals. Here are some of my favorite ways to serve them:

• Classic Deli Pairing: Serve alongside or sliced and put in sandwiches, subs, or cheeseburgers for that authentic deli experience. The acidity cuts through rich meats like pastrami, corned beef, or juicy cheeseburgers, adding a much-needed flavor.
• Cookout Favorite: A jar of crunchy dill pickles belongs on every picnic or BBQ table. They pair perfectly with grilled chicken, hot dogs, or smoky ribs.
• Charcuterie Boards: Add sliced pickles to a cheese and meat board for a tangy, refreshing bite that balances rich cheeses and cured meats.
• Southern Comfort Food: Enjoy them in a fried chicken sandwich, on the side with mac and cheese, or collard greens. The bright tang of these refrigerator pickles helps balance hearty, savory flavors.

Claussen Pickles Recipe FAQs

Do I have to use pickling cucumbers?

Yes. For the best results, always use pickling cucumbers (sometimes called Kirby cucumbers). They’re shorter, firmer, and have less water than standard slicing cucumbers, which helps your pickles stay crunchy. Using regular cucumbers often leads to soft or mushy pickles. If you want authentic homemade Claussen pickles, start with fresh, firm pickling cucumbers. But if you can't find them at the grocery store, any cucumbers will work fine. 

Can I reuse the brine?

You can reuse the brine one more time to make a second batch of pickles. After that, the flavor weakens and the liquid may turn cloudy. Always add fresh garlic, dill, and spices for the second batch. For food safety, don’t keep reusing the brine beyond that—it’s best to make a fresh batch once it loses its flavor.

Why aren’t my pickles crunchy?

There are a few reasons crunchy dill pickles can turn soft. The cucumbers may not have been trimmed properly (always cut off the blossom end, which contains an enzyme that causes softening), or they weren’t fully submerged in the brine. Make sure to use very fresh, firm cucumbers, trim the ends, and weigh them down so they stay completely covered. The cold brine method also helps preserve that signature crunch.

How long until Claussen pickles are ready?

These refrigerator pickles are usually ready after 2–3 days in the fridge. At this time, they’ll have a fresh, mild tang. If you prefer a stronger, more traditional deli-pickle flavor, let them ferment for 5–7 days. Taste as you go—the longer they sit, the tangier they become.

Do these need to be canned?

No. This is a refrigerator pickle recipe, not a canning recipe. Claussen-style pickles are kept cold to preserve their crunch and flavor. They’re not shelf-stable and must always be stored in the refrigerator.

How long do homemade Claussen pickles last?

Stored in an airtight jar in the fridge, these pickles will stay fresh and crisp for up to 1 month. Over time, they’ll continue to ferment slowly and develop a stronger tang. For best results, enjoy them within the first few weeks while they’re at peak crunch and flavor.

My Final Thoughts

This Claussen-style pickle recipe gives you that crisp, garlicky, tangy bite of the iconic jarred pickles—with a fresher, more unique flavor. They’re fun and easy to make, endlessly customizable, and the crunch is unbeatable. Eat them alone as a snack or add them to a sandwich. Either way, once you take one bite, you'll never want to buy them from the store again! Try this recipe and leave a review and comment to let me know what you think.