Claussen Like Refrigerator Pickles
Capture the crisp, tangy perfection of deli-style pickles with this easy recipe for Claussen-Like Refrigerator Pickles! These homemade pickles are made with fresh Kirby cucumbers, aromatic dill, and a blend of bold spices like coriander, mustard seeds, and black peppercorns for that signature zesty crunch. A simple brine of water, white vinegar, and canning salt comes together in minutes, with optional red pepper flakes for a hint of heat. Ready in just 48 hours, these no-boil refrigerator pickles deliver vibrant flavor and satisfying crunch without the hassle of canning. Perfect for sandwiches, charcuterie boards, or snacking straight from the jar, this recipe is a must-try for pickle enthusiasts looking for a quick and delicious homemade option.
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Recipe Information
Ingredients
- 6 whole Cucumber (small to medium, Kirby or pickling cucumbers preferred)
- 1 bunch Fresh dill
- 6 cloves Garlic cloves (peeled)
- 1 teaspoon Coriander seeds
- 1 teaspoon Mustard seeds
- 1 teaspoon Whole black peppercorns
- 3 tablespoons Canning salt (or kosher salt, not iodized)
- 1 cup White vinegar
- 3 cups Water
- 0.5 teaspoons Red pepper flakes (optional, for heat)
Instructions
Wash the cucumbers thoroughly and slice them into spears or rounds, depending on your preference.
Sterilize two quart-sized mason jars by washing them with hot, soapy water and rinsing well, or by boiling them for 5 minutes.
Place a sprig of fresh dill and 2 garlic cloves into the bottom of each jar.
Divide the coriander seeds, mustard seeds, black peppercorns, and red pepper flakes (if using) evenly between the jars.
Tightly pack the cucumber spears or slices into the jars, leaving about 1/2 inch of space at the top.
In a medium saucepan, combine the water, white vinegar, and canning salt. Heat the mixture over medium heat, stirring occasionally, until the salt has dissolved (do not let it boil).
Carefully pour the brine over the cucumbers in the jars, making sure all the cucumbers are fully submerged.
Place another sprig of dill on top of the cucumbers and screw the lids onto the jars tightly.
Let the jars cool to room temperature, then store them in the refrigerator. Allow the pickles to sit for at least 48 hours before eating to develop flavor.
Enjoy within 2-3 weeks for optimal freshness and crunch.
Nutrition Facts
Calories |
227 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.9 g | 4% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 17517 mg | 762% | |
| Total Carbohydrate | 39.0 g | 14% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 12.6 g | ||
| Protein | 9.3 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 344 mg | 26% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1749 mg | 37% | |
*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.
