Claussen Knockoffs (Copycat Recipe)

Claussen Knock-off recipe, Claussen pickle copycat recipe, Claussen pickles made at home recipe, homemade claussen pickles recipe

Claussen Knock-offs

Are you a pickle fan, like I’m a pickle fan? Are you overrun with cucumbers (from friends with gardens, or from your own), like I am overrun with cucumbers? Well, then…this simple copycat recipe for Claussen-style pickles is for you! Right here? This is pickle heaven!  

I know several people who have made these Claussen-style pickle knockoffs; I have always wanted to make them too, but just never seemed to have enough cucumbers that I wasn’t stuffing into salads, eating sliced and dipped into some homemade Ranch-style dressing, or putting into Pickled Cucumber Dips.

This year, though, I have been overrun with cucumbers! Before you start congratulating me on the success of my cucumber crop from Saucy’s Wee Kitchen Garden, let me say that the cucumbers I am overrun with are not my own. Yet.

My own cucumber plants are loaded with blooms and I have harvested a grand total of five. I started my garden with seeds and most of my friends started with plants, and got them in the ground earlier than I did. So, the cucumbers I used were from my friend Jack (of Southern-style Mustard Potato Salad fame), and my sister.

We are currently over twenty inches above normal for the year in rainfall. This has resulted in a bumper crop of cucumbers! I was going to an event and riding with Jack and his wife, Donna. Jack asked me if I wanted cucumbers…and never being one to turn down a bag of free produce, I said yes. Until I saw them, that is. They were huge fat cucumbers…just enormous. So, I said to Jack, “I really don’t think I could do anything with all of those monster cucumbers!” There were so many, and they were so large there was no way they would make pickles.

Well, Jack being the ever practical man that he is replied, “You can make pickle SPEARS with them! Duh!” He didn’t really say, “duh.” But he should have…I can’t believe I didn’t think of that myself! So, that load of cucumbers equaled three gallons of Claussen knockoff pickles.

No sooner did I have them in jars brining than my sister brought me an equally enormous basket full of cucumbers from her garden. Seriously, people…I’m going to have my OWN cucumbers soon! Yikes! You guessed it, her batch of cucumbers yielded another three gallons of pickles. Well, plus a quart, in case anyone is counting.

Y’all that is SIX gallons (plus a quart) of pickles! That might, I mean just might, last me six months; just in case you were worrying about what would become of my own cucumbers, I’ll be making enough of these to last a full year. *wink*

Of course, you don’t have to make six gallons of pickles, but you really should try making some of these pickles if you are a fan of Claussen’s. They retain the same really crisp texture, the flavour is absolutely fantastic, they are reeeeeheally easy to make; they are the perfect answer for an overabundance of cucumbers!

The one caveat is: do not use store-bought cucumbers, as they have a wax on the skin and will not work properly. You can use store-bought pickling cucumbers, which are not waxed. Or, head to your local farmer’s market and buy some cucumbers straight from the field.

Also, the recipe is for the brine for a gallon of pickles, you can cut it down for a smaller batch (but you’ll wish you did the gallon of pickles, I promise). If you are using multiple jars, like I did, you will want to strain the brine through a small mesh colander and then evenly distribute the solids into the jars.

Three days later? Ta da! Pickles! Make ’em!


4.7 from 22 reviews
Claussen Knockoffs (Copycat Recipe)
These super easy refrigerator pickles are unbelievably like Claussen Kosher pickles.
Recipe type: Pickles
Serves: 1 gallon
  • 1½ quarts water
  • 2 cups apple cider vinegar
  • ½ cup canning salt (it's important to use canning or pickling salt)
  • ⅓ cup instant (dehydrated) minced onion
  • 1½ tablespoon peppercorns
  • ½ tablespoon mustard seeds
  • 1 teaspoon crushed red pepper flakes
  • Cucumbers, scrubbed clean with a vegetable brush, cut length-wise either in half, quarters, or eighths (depending on the size)
  • 12 garlic cloves, peeled, crushed (I doubled this from the recipe and didn't mince them)
  • 6 heads fresh dill (or 4 teaspoons seeds for the gallon)
  1. Sterilize your jars by immersing them in boiling water.
  2. Remove from the boiling water and place on a clean, dry towel.
  3. In a large, nonreactive pan, place the water, vinegar, salt, minced onion, peppercorns, mustard seeds and crushed red pepper flakes.(If you are using dill seed rather than fresh, add the seeds to the pan too.)
  4. Bring the brine to a boil to dissolve the salt, then allow to cool.
  5. If using fresh dill, add it to the sterilized jars along with the garlic cloves.
  6. Slice cucumbers lengthwise into quarters (or eighths as I did with larger cucumbers); pack into the sterilized jars along with the dill and garlic cloves.
  7. If you are using more than one jar, strain the solids from the brine by pouring the brine into another large pan, using a fine-mesh colander to trap the seasonings.
  8. Stir the seasonings in the colander to mix well, then using a spoon evenly distribute them between the jars you are using.
  9. Pour the cooled brine over pickles.
  10. Put the lid on the jar, and turn the pickles a few times to distribute the seasoning through the pickles.
  11. Loosen the lid and allow to sit on the counter for three days, shaking or turning them occasionally,
  12. On the fourth day, refrigerate the pickles.
  13. The recipe says they will keep in the refrigerator for a year...mine won't last that long to test that theory. *wink*


About P ~ The Saucy Southerner

I started cooking when I was ten years old. For me, the process of cooking, from inception of a dish, to the execution, to the washing of the pots is sheer delight. I am now retired from a business I still own, in partnership with my husband. I used to work six days a week and still cook every night. Now, I'm gardening, still cooking, always having fun and hoping to share my joy with you. Thank you for reading...and commenting! P~
This entry was posted in Canning and Freezing, Vegetables. Bookmark the permalink.

145 Responses to Claussen Knockoffs (Copycat Recipe)

  1. I love these, P! I’m a pickle fan. Also a cucumber fan and I’ve not gotten my hands on near enough cucumbers these days. Wish we were neighbors so I could help you out with those 😉
    addie | culicurious recently posted…Frangelico-Spiked Iced Coffee RecipeMy Profile

    • P~ says:

      I wish we were neighbors too! I’d totally share! I’m down 1 1/2 gallons from this post; I gave one half gallon to my sister, another to another friend and I’ve eaten the third. BUT I made two more gallons just yesterday. Net gain! Woo hoo! P~

  2. dave says:

    too much salt for the pickles, everything else ok. I’ll reduce salt by half. with so much salt these pickles won’t need refrigeration

  3. Aaron Kizer says:

    Is this recipe safe for hot water caning? I know that the crunch won’t be the same, but I love the taste of the brine.

    • P~ says:

      Aaron…the vinegar to water ratio is very important in canning pickles. This recipe doesn’t meet that criteria. What you could do is a two-step pickling process. This would have you brine the pickles in this recipe for at least 24 hours; dump off the brine and can them with a ratio of 1 1/2 quarts of vinegar to 2 quarts of water, along with spices you desire.

      Hot canning will impact the crunch, you’re right. P~

  4. Linda Curley says:

    I want to try these but am wondering if I can use coarse Kosher salt or course sea salt. Whats the dif between those and canning or pickling salt? Also cider or white vinegar?

    • P~ says:

      Linda, I appreciate your question. The vinegar doesn’t matter, and I have seen both used in similar recipes. As to the salt. Picking salt and kosher salt don’t contain any additives, so they are similar in that respect. The difference is in the grain of the salt. Pickling salt is much finer a grain and will dissolve more easily in the brine. Also, because kosher salt is coarser in grind, it will impact the amount you need to use to get the same amount of saltiness. P~

  5. Angele says:

    Just to prevent any goofs…when we say “cider vinegar,” we’re talking apple cider….right?

    • P~ says:

      Yes, Angele…apple cider vinegar. I’ll edit the post to reflect that. Thank you so much for pointing out what could be confusing. I really appreciate it! P~

  6. Amanda says:

    I followed this recipe- however this is my first “canning” experiment and everything I’m reading is talking about the presence of bacteria if the jars aren’t processed or correctly or if the jars/liquid isn’t boiling when added and then directly refrigerated. I followed the receipe above, except that I didn’t loosen the lid. They’ve been on the counter for three days now- but the lids have popped up and there is a cloudiness to them. Did I do something wrong? How do I know if they are safe to eat or not?

    • P~ says:

      With all that salt and vinegar, I can’t imagine they are bad. They do tend to look a bit cloudy.

      • Amanda says:

        So I didn’t mess anything up by sealing the lids to soon? I notice pressue is building, should I just unseal them? It’s about time for them to go into the fridge…

        • P~ says:

          I don’t think it could have hurt them. The recipe I adapted had the lids cracked and that’s what I did too. I’ve been looking online at other counter-top pickle recipes and I haven’t found anything that would indicate that it would hurt them. Of course, I can’t make that determination online. I know that probably doesn’t help much.

    • Taryn says:

      I know I’m a bit late to the pickle party, but I thought I’d add my two cents to this discussion for others.

      These pickles are not “canned,” these are lacto fermented pickles. The brine being cold prevents the pickles from having their nutrients cooked out. The fermentation process adds nutrients to the pickles, as well as good bacteria of a probiotic nature. These bacteria overpower any harmful bacteria that may exist, thus making your pickles (or any veggies, really) safe to eat.

      Do not tighten your lids, the fermentation process requires room for air to escape. It’s important to tighten the pickles and turn them every now and then, loosening the lid again when done. This prevents mold from developing.

      Fermentation is how our ancestors did things before there was high heat canning. This is a nutritious and safe method to store food. Enjoy!

  7. Autumn Harris says:

    What is instand minced onion? Does that mean dehydrated minced onion from a shaker? As in the minced onion you buy in the seasoning and spices aisle at the grocery store? Just making sure I use the right thing. I LOVE LOVE LOVE pickles and ESPECIALLY Claussen’s, so I want to do this RIGHT! :)

    • P~ says:

      Yes, dehydrated minced onion is what you need. I’ve edited the recipe in case anyone else questions that ingredient. Thank you for commenting. I hope you love these pickles as much as we do! P~

  8. nate orr says:

    Very good crispy pickle, but not a Clausen copycat. Needs more vinegar in the white variety in place of the cider. If you take a sip of this brine and then a sip of Clausen brine you will find them quite different. Not quite as salty or sour. Still, it is an excellent pickle. Reminds me of the half sours you find in some New York delis where they make these daily to serve on the side for the next days service.

  9. Jennie from west TN says:

    My family loved theses pickles! We have already made 3 batches of them. Claussen pickles are our favorite and I think we actually like these even better. Thanks for the recipe!

  10. Ron says:


    Great recipe, can’t wait to try it. Question: how many jars of pickles is this recipe designed to make? I realize we can simply toss away any remaining brine not used, but since we’re evenly distributing the solids among the jars of pickles, I can’t imagine we’d want to use 12 cloves of garlic and 6 heads of dill split across say two jars of pickles, would we?

  11. TERRY KRAKER says:

    These pickles are fantastic. However, I have eaten several and added raw cuucumbers back to the chilled brine, good or bad? My plants are still producing here and there so I thought I could toss them in with the rest. Every pickle in this batch seems less potent then the originals.

  12. Bob G. says:

    Excellent recipe, I have never made pickles before and followed this pretty closely.

    I used 2 cups of white vinegar rather than apple cider, and i used 3 teaspoons of red pepper flakes as well going for the Clausen hot style taste.

    The pickles were awesome on the first try, not as not as the spicy Clausen but great none the less. I will increase my next batch to 4 teaspoons.

    Also I carefully sanitized the quart jars in boiling water as suggested along with everything that touched them, I had no issues with clouding or white stuff. Another thing when i boiled the brine, I was distracted for about 2 minutes, that may have helped mix the ingredients better, not sure.

    Thanks for the recipe !!!

  13. Erin M. says:

    How many jars did you fill? I am wondering how many cucumbers I should cut and jars I should prepare. Thank you!

  14. Suzy says:

    I am about to make the recipe with one quart jars. How many pickles do you think I will need? Do I measure by the pound or just see how many fit into the jar? Does the apple cider vinegar make them sweeter? What would happened if I used white distilled vinegar?

    • Suzy, the number of cucumbers with depend on their size and shape and how many you’re able to stuff in the jars. I wish I could be more specific. I’ve made them now with both apple cider vinegar and white vinegar. The apple cider does not make them sweet, but the white vinegar does make them more tangy. Hope this helps. P~

      • Suzy says:

        This did help. I think I will try them with white distilled vinegar since the jar of Claussen says it used distilled vinegar. I stuck some pickles in an empty quart jar and realized it may only hold four or five of my cucumbers from the garden. I am really excited to try this out! You’re the best!

  15. Sally says:

    how long before eating? I have never made pickles this way before. My husband loves the claussen pickles and will not eat my other ones. Thank you for this recipe!

  16. John says:

    I followed the recipe to a T. Pickles came out looking and smelling like pickles, but they tasted horrible! Too much salt for one thing. They tasted nothing like Claussen. My friend and I thought they were so bad that we were going to prank someone with them. I don’t understand why everyone else thinks these are even edible? ?

    • John, I’m very sorry you didn’t like them. I suppose not everyone can find them delicious; like with many things, tastes vary. I hope your prank goes off for you…at least they won’t be a total waste of your time. Thanks for commenting. P~

  17. Cadence says:

    Where do you find mustard seeds? I was at Walmart and they did not have them. Should I try a different grocery store that carries more varieties of items than Walmart does?

    • Cadence, I buy mine at my local market, but I know that Kroger and other large chain groceries carry them as well. P~

      • Cadence says:

        I found them finally after 3 stores (good ole wegman’s)!!!! Now another question as these are sitting on the counter should they be in a shady spot of my kitchen or sunny, I have 3 windows in our kitchen so tins fairly bright but a good amount of sunshine comes in, I do have one wall that is completely out of the sun.

        • Cadence, so happy you found the mustard seed. As with any herb, they are best stored in a cool, dry cabinet away from direct heat and sunlight. I keep mine in my pantry, but any cabinet would work. Good luck with your pickles! P~

  18. Patty Brunges says:

    Love, love, love, these pickles. Of course, like most cooks, I made a few changes on my second batch; I used zucchini since that’s our bumper crop this year, used white vinegar, put them in the fridge right away and had to use 1/2 small bunch of fresh dill per jar (no seeds or heads available at my local grocery store). Opened after 4 days and our family ate 3 jars in 3 days :) Thank you for posting such a winner.

    • Patty, that’s just great!!! I’ve made some pickled yellow squash using this brine and added hot peppers to them. They disappear pretty quickly, don’t they? I love that you let me know you all liked them. Thanks for taking the time. P~

  19. Brittany Chiveral says:

    Hello! I absolutely love these pickles. If I’m being honest tho, I don’t think they taste anything like claussen. They are better. My dad made and canned a bunch of pickles when I was younger and we’ve never been able to find the recipe again… but these taste just like them. THANK YOU! I was wondering if you have canned this recipe before or if you can? Thanks so much!

    • Brittany, this brine is not suitable for canning. It is a brined refrigerator pickle. That said, I just canned some hot/sweet pickled cucumbers and yellow squash today…that recipe will be posted soon. I’m in the middle of a remodel on my house and the kitchen starts next week, so it could be a week or two.

  20. JAS says:

    I usually make a Claussen-type pickle that requires them to ferment for seven days and the “foam” to be cleaned off the first few days. They do get quite cloudy, so I suspect the three days on the counter are the fermenting period for this recipe and probably should not be sealed. Also, they are quite salty and actually have less vinegar than most recipes call for (I noticed the half sour pickle recipes do not have any vinegar in the recipes that I was looking at but are not cooked/canned either). I will be trying both soon.

  21. J.P. says:

    What size garlic cloves did you use? I used 3 large clove and minced them. Hope it’s enough. =/

  22. kelly says:

    These are great pickles, but a tad on the salty side. I used white vinegar instead could that be the issue?Also if i wanted to cut the saltiness a bit and added some boiled water to a batch that sat over night would that be safe??? Thanks this recipe is awesome and so easy!

    • Kelly

      You can reduce the salt a bit, if they are too salty for you. You must bring that brine you left sitting overnight to a complete boil before you use it. You might not think it can become contaminated, but it can. Glad you like the recipe. P~

  23. Stacy says:

    This is our first time making any kind of pickles! This recipe was great and easy to follow. It made the house smell like my grandma’s, which brings back many fun times helping her can her cucumbers. Anywho, my question has to do with them sitting on the counter “unsealed” for three days. Me and my boyfriend have a little bickering, lol, over this. Him saying they need to be sealed tightly and of course me saying this is what the recipe calls for! So, how lose do the lids need to be, just sitting on top lose or a few turns tight?! Hope this is a validated question. Hehe
    Thank you for you delish recipe, can’t wait to try them in a few days!

  24. Kristy says:

    I love this recipe but I made one change. Instead of using apple cider vinegar use white, I think the pickles taste more like dill instead of bread and butter pickles. Thanks for the recipe!!!

  25. Melissa Funkhouser says:

    First time making a pickle that wasnt processed in a canner, we like more of a crunch to a pickle. I cooked my brine, put in the fridge and processed the next day by pouring the brine over the cukes, kinda like a cold pack. Sat on the counter and libs never sealed, I stuck them in the fridge, I used 1/4 cup of canning salt, do you think they will be okay to eat, I just love the brine, could almost drink it………….

    • Melissa, as long as you’re not getting signs of spoilage, I think they would be fine. See the response I made to Katie with the information from the Clemson University extension service. P~

      • Ron says:

        So on a related note, I’ll share my experience.

        First time I made this recipe, I was distracted by the kids as I was measuring everything out, and wound up only using 4 cups of water instead of 6. The result was that the brine was really flavorful, but way too salty. But we ate them anyway. :=) The only other change was that I used white vinegar instead of apple cider vinegar (just personal preference).

        The next time I made them, I decided to cut the salt in half, but made sure to measure the water correctly. They fermented fine and showed no signs of spoilage, but they were not salty enough, and for my taste, not vinegar-y enough. But again, we ate them anyway.

        So now I’ve modified the recipe where I use 1/3 cup of salt (rather than 1/2) and use 5 1/2 cups water to 2 1/2 cups of vinegar (rather than 6 & 2, respectively), and they come out perfect.

        This is not meant as a criticism of the original recipe, just my personal taste preferences…that’s half the fun of cooking anyway, putting your own personal touch on things!

  26. Katie says:

    We recently made a batch of pickles using this recipe and several jars have cloudy liquid. Are the pickles safe, do you think?

    • Katie, here’s the best advice (since I can’t look at your pickles myself). It comes from the Clemson University extension:

      While fermenting pickles, the brine might become cloudy due to lactic acid bacteria growth during the fermentation period. If a noncloudy appearance is desired, a fresh brine can be used to pack the pickles when they are ready for processing.

      In nonfermented pickles (fresh pack), cloudiness might indicate spoilage. Check the pickles for signs of off-odors and mushiness of the pickles. If these signs are absent, the pickles are safe to eat.

      Sometimes the fillers (anti-caking agents) in regular table salt may cause slight cloudiness, so always use pickling salt.

      Hard water might also cause cloudiness. If soft water is not available, boil the hard water and let it sit undisturbed overnight. Pour off the top portion and use it in the pickling solution.

      I hope this helps. P~

  27. Jaime says:

    I used raw onion instead of dehydrated because I didn’t have the dried version. Will this be a problem?

  28. Matt says:

    Hi, the recipe looks great, but I worry about using the garlic in the recipe as garlic can harbor botulism, which makes things like infused garlic oils dangerous to prepare at home. I feel that the pickle brine might be a hostile environment for botulism, but I’m not sure and wanted to ask what your thoughts were.

    • Matt: Here is the best answer I found to explain why you need not worry about garlic in fermented pickles:

      The reason you don’t have to worry about botulism with this process is that Clostridium botulinum (the bacterium responsible for botulism), is anaerobic, which means it cannot survive in the presence of air. The salt [in the brine] will also inhibit the growth of pathogenic bacteria, but does not affect the lactobacilli which create the pickling acid.

      If you’ve observed the fermenting vegetables, you’ll note what appears to be a slow fizzing or bubbling. This is the formation of carbon dioxide. Lactic acid is another by-product of this process and is the magic ingredient which turns a vegetable into a pickle. Most bacteria cannot survive in an acidic environment… Botulism doesn’t have a prayer in this environment!

      When vegetables are put into oil, it’s a different situation. Oil locks out the oxygen, giving a very hospitable environment for C. botulinum which forms the lethal toxin. Adding salt wouldn’t help either, since it isn’t soluble in oil.

      I hope that helps with your concerns. P~

  29. J.P. says:

    Hello there again! I made a post a few months ago about what size garlic cloves to use. Well, after that batch, (my first batch), I liked them a lot. Although, my girlfriend thought they were too “garlicky”? I was wondering if it might have been since I minced the garlic instead of mashed them? Also, I am seeing a lot of criticism on the saltiness of the brine. May that be what I’m tasting?

    • JP, if your girlfriend thought they were too garlicky, I’d just cut down on the amount you use. Of course, since you liked them, maybe make a few jars for her with fewer cloves. Personally, I don’t find them too salty, but everyone’s tastes are different and many people love them just as they are. P~

  30. Cara Tari says:

    This are wonderfull!!!!!, Ive tried them both with white vinegar and apple cider vinegar, both with amazing results…. Thank you for sharing this recipe… Last summer i put several quarts up in our storage fridge to last through the winter. My husband loves them!

  31. lindsay says:

    Can dill weed from my spice rack be used? If so, how much should i use? If not, why not? lol thank you!!

  32. Ali says:

    I have made these the past three summers and they are FANTASTIC! Have you had an issue with your pickles going soggy, limp, and mealy after a few weeks or months, though? It didn’t happen my first two years, but after last summer they didn’t last long at all – perhaps it was the cucumber variety. Just curious! I like my pickles super crunchy.

    • Ali, I’m so happy you like them. I love super crispy pickles, too! I think it has everything to do with the cucumbers. I haven’t had a problem with them going soggy until about month eight, but I have a friend who made them who had a soggy issue after about three months. She used overly large cucumbers that were harvested after a rain, so I think the water content in them was higher. P~

  33. emmv says:

    Love the recipe! I have made my own adjustments and was wondering if these pickles need to be sealed? If so what process is best?

  34. TERRY KRAKER says:

    Can we can these pickles using this recipe? We made 6 gallons last year between 3 households and still eating them today with lots of flavor and crunch using your traditional refrigerator method. Would like to can some to put up and refrigerate later.

  35. Cindy says:

    I made this recipe last summer & they were DELICIOUS. To keep them crispy, crunchy, I rinsed one Oak leaf from an Oak tree & 1/4 of a tsp. of Alum, put this right into a quart jar, NOT in the brine. The Oak leaf is safe, as I am still here, lol…It is an old Ukrainian tradition from years back. I actually like them way better then Claussen’s. Is Kosher salt just as salty as pickling salt, or would I have to put a bit more of one or the other? I love the apple cider vinegar & find it doesn’t make them sweet. Planning on making more jars this summer. Can hardly wait.

  36. Liz says:

    Hi there, tried these yesterday and anxiously awaiting the taste test! Question: other recipes call for refrigerator pickles to go into the fridge right away. Guess I’m looking for assurance ours will be OK. Also, how long do they last?

    Thanks for sharing this recipe. We had fun making it.

  37. Patricia says:

    I just made these pickles but I canned them in a water bath. I just saw where you said these are not suitable for canning. Will they go bad if they are not put in the fridge?

  38. Patricia says:

    Ok thanks, I guess I need to clear some space in my fridge.

  39. Patricia says:

    No they certainly won’t last long in my house.

  40. Victoria says:

    I live in a 120 year old house in the Deep South and we don’t have a climate controlled home. Will it be safe to leave these on the counter for 3 days?

    • Victoria, I have heard of people having brine failure with high heat, but I don’t have personal experience with this, so I am afraid I can’t advise you. Without knowing just how hot your house gets, it’s hard to even look up a resource for you. I’m sorry. P~

  41. Lori Sullivan says:

    We made these last year and are now totally spoiled forever; can’t stand those mushy store-bought pickles anymore. I just made my first batch for this year – been looking forward to pickle season. I’ve seen several comments about the saltiness of this recipe – I find if I use a scant 1/2 cup of salt and then tightly pack the jars (I slice them longways and also make chips), the saltiness is just right. I think it also helps if you can let them cure in the fridge longer than a week. Thanks for the great recipe!

  42. Terry says:

    Made 15 Gallons of these. Most whole pickles, but some sliced long and others sliced into chips. I plan to make fried pickle with them. This is my 3rd season using your recipe and it’s so much fun. I have my neighbors hooked as well. These taste soooooooooooo goooooooooood!!!!

  43. Crazy Chicken Lady says:

    I made these last night but didn’t have enough to pack too tightly and some are floating above the brine. Is this bad? I sterilize some shot glasses and have them in holding down the pickles, but can’t put the lid on right. I have them covered with paper towels though. Should I keep doing this or just nix the shot glass and put the lid on? Really want them to turn out since they smell so good and the brine tastes seriously delicious. Not sure if me shoving pickles down will ruin or contaminate it?

  44. Crazy Chicken Lady says:

    Great! Thanks for the expedient response! Really excited about these pickles, tried the canning method pickles and they we’re way too soggy so looking forward to crispy pickles!

    Btw, it’s what my dear sweet husband calls me 😉

  45. Diane Mbjeshova says:

    My husband and I are going to make these pickles tomorrow. We shopped for the ingredients and we couldn’t find dill heads, we bought 6 bunches of dill. We are making 6 -half gallon jars, how much of the dill would you use in each jar? This is the first time we will be making pickles and we are both looking forward to the final results. Thanks for sharing.

  46. Nickieleigh says:

    Would this recipe work to pickle green tomatoes? My pickles turned out delicious!

  47. Crazy Chicken Lady says:

    Finally ate some pickles from our first batch and OMG!! YUM!! Crispy, garlicky goodness! Since it seems everyone online is split on their preference for vinegar I split the batch to try it both ways, white vinegar and apple cider vinegar, and my husband and I did prefer the white vinegar, but all other ingredients the same as the recipe. I just picked another several pounds of cucumbers from the garden and am about to make batch #2!! We haven’t eaten so many pickles like we did last night in a LONG time. Oh and did a taste test with the Claussens and decided we are tossing the new jar of Claussens we just bought cause the homemade pickles were, without comparison, WAAAAY BETTER!! We will never buy store bought pickles ever again! We are truly astonished with this recipe and how much better it is than the pickles we were trying to copy! So much so I want to shout it from the rooftops! Tell everyone I know! Slap pickles out of peoples hands as they are going in for a bite of any store bought pickle and replace it with theses marvelous beauties!! Ok, whew, I’m ok. THESE PICKLES ARE THAT GOOD PEOPLE!!!!

  48. Claussens Pickle Lover Guy says:

    I am so pumped right now! Just did a taste test prior to putting them in the fridge after day 3. Amazing! Thank you sooooooo much for sharing this. If they don’t taste like Claussens you did something wrong!

  49. Nina Koppinger says:

    These were delicious and so easy! I used sea salt without the caking ingredient and it workd wonderfully! Thanks for the great recipe!

  50. Bonnie Young says:

    I was the person on I got the recipe from an old man in
    the grocery store. I have had a lot of comments on Facebook. Enjoy

  51. Marjie says:

    Has anyone tried using dehydrated garlic instead of fresh in these pickles?

  52. Gary says:

    Frankly speaking, I don’t believe the person who submitted this recipe ever even made any pickles. I noticed right off the bat that there was no indication of how many cucumbers to use. Then I noticed the ingredient list didn’t make any sense based upon this “gallon” nonsense. What is a gallon of pickles anyway? Why bother with all the talk about jars and such if the person was simply making “a gallon” of pickles. Anyone who tried to get an answer about how many jars to use, etc kept getting that lame answer of, “Just make sure you’re making a gallon.” I’m calling this lady out on her BS. Clarify your nonsense or be unmasked for a fraudulent recipe submitter. It’s like Munchausen Syndrome. You’re posting a recipe you’ve seen, changing a couple of ingredients, and then basking in all of the comments on what a super pickle maker you are. Problem is, you have no clue about making pickles, a gallon at a time or any other way. I am verifying that I am not a spammer, but I will say outright that I am someone who has seen many wannabes post other people’s recipes and taking credit for them.

    • Gary, I’m happy you got that off your chest. But, frankly speaking, you’re wrong.

      First of all, I gave credit for where I saw the recipe and I indicated how I changed it. I make pickles every single year – both these refrigerator pickles and canned pickles.

      The brine makes enough for a gallon of pickles. It doesn’t matter if you use four quart jars, one gallon jar, two half gallon jars, or any combination you choose to reach a gallon.

      How can you indicate how many cucumbers when every cucumber is a different size? Of course how many cucumbers you use depends on how large they are, and on how tightly each person will stuff a jar. You use enough cucumbers for a gallon. Period. I’m not sure how much further that can be clarified. Everyone else seemed to understand that concept.

      So thank you, Gary, for commenting. Have a pleasant weekend. P~

  53. pamichic says:

    I made these pickles on Sunday following your recipe to a T. I have let them sit for the recommended 3 days and holy Toledo they are salty! I usually like salty things, I’m wondering if it has to do with the white vinegar / apple cider vinegar trade off.
    Either way, since this is literally my first attempt at this, I wanted to know if I could like, fix them somehow (Draining the jars, reboiling the brine and then cutting it with more distilled water…?). I made 6 jars, and the flavor is there and tastes amazing but the salt content aftertaste seems like I just ate a mouthful of salt. (I used canning salt…?)
    Your recipe is absolutely wonderful and I thought they tasted amazing if I could cut the salt a bit.
    Any advice would be greatly appreciated

    • I am sorry they were too salty tasting for you. Your idea for cutting the saltiness of the brine is a good one. I don’t see why that wouldn’t work. Once you add the new/less salty brine they can go directly to the refrigerator. Thanks, pamichic. P~

      • pamichic says:

        Ok, just so I am clear (I am a brand new gardener and pickle maker):
        Drain the brine into a pan, add more distilled water and boil, let cool and refresh the jars.

        I used Dill Seed, so I’m not concerned about the fresh dill, but what about the garlic? Should I try to pick it out and replace it with fresh?

        I just don’t have a clue honestly. I really appreciate all your help!!

  54. Renee says:

    I just have a quick question, I made this pickle recipe but accidently added the garlic to the water that gets boiled. I got it out as soon as I realized it but didn’t know if that will mess anything up. Today when I went to shake my jars I noticed that some of the garlic is turning a slight bluish color. Is this a bad thing? Im kind of new to the whole canning world so I don’t know what to think about this.

    • Sorry for the delay in answering Renee, I’ve been out of town and wasn’t in cell zones for much of the time. From what I am reading this is not an unusual phenomena and there can be many reasons for it from 1: the vinegar damaging the cell membranes causing amino acids and sulfur compounds present in the garlic to mix. 2: the soil the garlic is grown in. 3: trace metals in your water.

      Using distilled water when making the pickles can lessen the chances of this happening, but it is harmless.

  55. PaMiChiC says:

    Forgot to update:
    Came home strained the brine back into a pot 18 cups aprox)
    Added 6 cups of distilled water and brought to a boil and shut off
    Left it to cool for a few hours and re-filled the jars and let it sit overnight
    Absolutely, positively perfect!
    Everyone that has tried them has raved about them! Took a full jar camping, came home with 3 or 4 pickles left (I used lemon cucumbers and sliced them in spears)
    They are so crispy and crunchy and delicious!
    Now I just have to figure out the conversion when I make them again (garden is overflowing again! )
    Thank you very much for your recipe and help! !

  56. Liz says:

    Made with less salt (1/3 cup) and white vinegar and we love them! Thinking about adding jalapeno peppers.

  57. Ginger says:

    So I’ve had these pickles before (courtesy of my sister-in-law) and I loved them. Great recipe. This is my first year making them myself, and I’m a little confused about how many cucumbers I actually need to make the full gallon amount. My cucumbers are fat, but not super long. I’d call them medium or medium-large. I also have a food scale, so I could weigh them. Any estimates how many/much I need?

  58. Hyn Patty says:

    I have a few comments. I’ve been making these for a while and I share with friends at work or neighbors and we love them. I do use a bit less salt and a touch more vinegar but as mentioned, adjust to your personal taste. Thanks for sharing it with us! This is my third year making variations of this recipe.

    Regular cucumbers work great! Don’t believe that nonsense that you can’t use them due to the waxy coatings. I simply scrub them with a plastic brillo pad and soap to remove the wax. Around here, unless you are growing your own, pickling cucumbers are hard to find and much more expensive. Regular ones work great for us.

    For mustard seed try using a small spoon full of brown coarse mustard from a jar rather than dried. Much easier to find and cheap. Dry dill also works fine if you don’t have fresh. Minced garlic from a jar is fine too. We love adding cayenne pepper to ours, and try other spices like a touch of sage, savory, cummin, ginger, rosemary, etc.

    If you like a cucumber taste and not so strong on the spices, try tasting them after they have been in the brine only over night! My family doesn’t wait – they break open a jar only after 6 or 8 hours. This brine is also great with other things – try it with thinly sliced peppers, green tomato, ohcra, zucchini, sliced sweet potato, etc.

    Yes, do leave the lids loosened. These aren’t hot canned, they must ferment and fermenting produces gas that needs to escape. A little cloudiness or foam at the top is normal and hurts nothing. Enjoy!

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