Claussen Kosher Pickle Copycat
Craving the crisp, tangy bite of a deli-style pickle? This Claussen Kosher Pickle Copycat recipe brings the iconic crunch and bold flavor of your favorite refrigerator pickles right to your kitchen—with no cooking required! Using fresh Kirby cucumbers, aromatic dill, garlic, and a perfectly balanced blend of pickling spices like mustard seeds, coriander, and chili flakes, these pickles ferment naturally for a fresh, zesty result. Ideal for sandwiches, charcuterie boards, or as a refreshing snack, they’re easy to prepare with minimal hands-on time. Perfect your homemade pickling game and enjoy pickles that rival the store-bought classic!
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Recipe Information
Ingredients
- 8 pieces Kirby cucumbers (small to medium)
- 4 sprigs Dill sprigs (fresh)
- 4 cloves Garlic cloves (peeled and lightly smashed)
- 2 teaspoons Mustard seeds
- 2 teaspoons Coriander seeds
- 0.5 teaspoons Dried red chili flakes
- 1 teaspoon Black peppercorns
- 3 tablespoons Salt (pickling or kosher)
- 1 cup White vinegar
- 5 cups Filtered water
Instructions
Wash the cucumbers thoroughly and cut off both ends. Depending on your preference, leave them whole, slice them into spears, or cut into thick rounds.
In a large, sterile glass jar or container, place the dill sprigs, garlic cloves, mustard seeds, coriander seeds, chili flakes, and black peppercorns at the bottom.
Pack the cucumbers tightly into the jar so they all fit snugly but aren’t crushed.
In a medium saucepan, combine the salt, white vinegar, and filtered water. Bring the mixture to a light simmer over medium heat, stirring to dissolve the salt completely.
Remove the brine from the heat and allow it to cool to room temperature.
Once the brine has cooled, pour it over the cucumbers in the jar, ensuring all the cucumbers are fully submerged. If necessary, weigh the cucumbers down with a clean weight or a small glass lid.
Seal the jar loosely with a lid or cover it with a piece of cheesecloth secured with a rubber band to allow gases to escape during fermentation.
Let the pickles sit at room temperature for 2 to 4 days, checking daily to ensure the cucumbers are fully submerged in the brine. You may see bubbles as fermentation occurs.
Taste-test the pickles starting on day 3. Once they reach your desired level of tanginess, seal the jar tightly and transfer it to the refrigerator. Fermentation will slow down in the fridge, but the pickles will remain crisp and flavorful.
Serve chilled and enjoy the fresh, tangy goodness of your homemade Claussen-style pickles.
Nutrition Facts
Calories |
23 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.3 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2186 mg | 95% | |
| Total Carbohydrate | 4.9 g | 2% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 1.7 g | ||
| Protein | 1.2 g | 2% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 28 mg | 2% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 177 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
