Making these delicious Claussen pickles at home means you can control the spice level, the amount of garlic, and even the saltiness. Swipe to make it!
WHY YOU'LL LOVE THIS RECIPE
These homemade pickles taste like something you’d get at a farmer’s market, and the best part is how simple they are to make with no canning equipment required.
INGREDIENTS FOR THE PICKLES
– Pickling cucumbers
– Water
– White vinegar
– Canning salt
– Coriander seed
– Mustard seed
– Red pepper flakes
– Black peppercorns
– Dill seed
Wash cucumbers and trim ⅛ inch from the blossom end. Slice in half lengthwise. Toss with 1 tbsp salt in a bowl and let sit 1 hour to draw out excess water.
STEP 1: PREP THE CUCUMBERS
STEP 2: MAKE THE BRINE
In a pitcher, combine cold water, vinegar, and remaining salt. Stir until dissolved.
STEP 3: ADD SPICES
In a small bowl, mix coriander, mustard seed, red pepper flakes, black peppercorns, and dill seed. Divide evenly between 2 clean pickling jars.
STEP 4: PACK CUCUMBERS
Squeeze cucumbers gently to remove excess liquid without crushing. Pack tightly into jars with spices.
STEP 5: ADD BRINE
Pour brine into jars until cucumbers are fully submerged. Make sure the jars are tall enough to fit the cucumbers.
STEP 6: FERMENT AND CHILL
Cover jars lightly with a lid (do not seal) and leave at room temperature for 24 hours. Then refrigerate 2–3 days, or until cucumbers taste fully pickled.
PRO TIPS
- Trim the blossom ends of the cucumbers to prevent mushiness
- Use cold water for the brine for a crunchy texture
- Add sugar and turmeric to the brine for a sweeter flavor
THIS RECIPE IS ADDICTING
This Claussen-style pickle recipe gives you that crisp, garlicky, tangy bite of the iconic jarred pickles—without the store-bought bottle
GET THE FULL RECIPE
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