Homemade Claussen Knock-Off Pickles

It’s common knowledge that I have a salty tooth rather than a sweet tooth. When the weather does what it has been doing lately (making us all do our best Shadrach, Meshach and Abednego impersonations) I can’t think of a single thing I find more refreshing than an icy-cold, salty, crunchy pickle. Oh yes. You can keep your popsicles* and those icy squeezy pop things whose name currently escapes me. I’m on deck with the pickles.

*I will, however, fight you for fudgesicles. That’s just the way it is.

It’s not just me, it’s my whole family: mother, sisters, brothers, cousins, aunts, grandparents, kids, husband…  I married a man who loves pickles so much he eats the pickles and then drinks the juice from the jar. In fact, in an attempt to show my husband just how much she loved him, my mom made a special pickle juice drink for him at our wedding. And he drank it*. Happily.

*He drinks pickle juice regularly in hot weather. He claims it is “Gatorade for people who don’t like sweets.” I love him.

I grew up eating my Grandma’s homemade dill pickles like the supply was endless and moved on to canning my own pickles as soon as I had a kitchen of my own. My little sister, Jessamine, and I compare our homemade pickles from year to year the way some people compare wine vintages. But there is one pickle that stands head-and-shoulders (were pickles to *have* heads and shoulders) above all others. I’m talking about the pickles you see here.

These are homemade refrigerated deli pickles, also known as Lithuanian half-sours, also known (in the commercial equivalent) as Claussen dill kosher pickles, also known as the best pickles ever known to mankind.

Here’s the thing. While I do love my other homemade pickles dearly (otherwise why would I continue canning ninety-something quarts year after year after year), these are by far my all-time favourites. CRUNCH. That’s what you hear when you bite these. There is no flop, no squish, no slime. These things almost bite back.

Claussens were long the benchmark for which I aimed in pickle making. No matter what, a canned pickle is not going to end up like that lovely Claussen: crunchy to the point of making noise when you bite it, cold, and seriously garlicky. Canned, shelf-stable pickles can be chilled, maintain some crunch and be as garlicky as you want them to be, but they are never, ever going to be the same thing because of science. When you heat process a jar of pickles you are, in actuality, cooking it and a cooked pickle just plain can’t be as crunchy as an un-cooked one.

Here’s where we get into bonus happy territory. You don’t have to cook anything to make these pickles; not one single thing. The brine is stirred together, the cucumbers are rinsed, trimmed and stuffed into a jar with garlic cloves and spices. Please, please, please give these a go even if you have never made a pickle before.  There is nothing scary or intimidating here. (Do you hear me Saint Tigerlily? No spectre of THE BOTCH!) Wash, slice, stuff, stir, pour, sit, wait. Okay wait. Yes. That last bit is hard. The waiting is hard. On the plus side, the wait is only two to four days which is significantly less than the six week wait of the canned pickles. Besides, as I said, there is the crunch factor.

Get on the homemade pickle train, my friends, there’s plenty of room for all of us and if you don’t know what to do with the leftover brine, just pass it to my husband. He’ll “dispose” of it for you. Crrrrrrrrrrunch!

Homemade Claussen Knock-Off Pickles
Prep time
Total time
Always crunchy and garlicky, this perfect homemade pickle requires no special equipment, no canning experience and tastes just like Claussen's refrigerated kosher dill pickles.
Serves: 2 gallons of pickles
  • 35 to 40 small to medium pickling cucumbers
  • 1 gallon cold water
  • 1 cup cider vinegar
  • 2 tablespoons mixed pickling spices
  • ⅔ c. canning or kosher salt (Do NOT use iodized salt!)
  • 4 cloves garlic or more, to taste
  • 4 fresh dill heads ~or~ 4 tablespoons dried dill seed (not weed!)
  1. Wash cucumbers but do not scrub them.
  2. Trim ⅛-inch from the blossom end of each cucumber and slice in half lengthwise or into quarters, depending on how large your cucumbers are and how big you want them to be when they're done.
  3. In a gallon jar (or large, wide-mouth, food-safe container) layer the dill heads or seed, garlic cloves and sliced cucumbers.
  4. In a separate pitcher or bowl, stir together the remaining ingredients until the salt is dissolved.
  5. Pour the brine over the cucumbers, taking care to make sure all of them are fully submerged. If needed, place a plate or mug or other non-reactive heavy item on the cucumbers to weigh them down and keep them under the brine!
  6. Cover lightly with a lid just perched on top or secure a piece of cheesecloth over the jar with a rubber band to keep fruit flies away.
  7. Leave out of direct sunlight on the counter for two to four days*, or until the cucumbers taste like pickles throughout.
  8. Fix your lid onto your jar or container and chill. These can be stored in the refrigerator for up to six months provided you keep them covered with brine.
*If at any point in the proceedings "fuzz" or "foam" develops on top of the brine, use a spoon to remove it. If there is "fuzz" attached to any of the cucumbers, remove the ones affected and be sure the others are still fully submerged.




  1. says

    OMG….we are a pickle lovin’ family too and Clausen’s are our faves and guess what I have growing in my garden? Pickling cukes! I’m so making these! I know a jar will last like 10 mins in this house.

    I know I have told you this before but I have to say it again…I love your sisters name. Jessamine. I think if I had a girl I’d name her that, that’s how much I love it. My oldest is Jesse, so maybe I’m just stuck on a Jess thing.

    • says

      Saint Tigerlily- Holla!
      Carrie- Oh, you will soon enough… I make these hand-over-fist while my cucumber plants are at their peak production.
      Lisa- I love my sister’s name, too! And the pickles will disappear faster than you can make them. I’d advise starting a new batch every third day :-)

  2. says

    My family loves Claussen’s pickles – they were my very first one. My mom used to spear pickles on a fork and we’d lollygag outside during the summer with our delicious, cold, crisp, salty pickles. It was heaven. I can’t wait share this recipe with my family and try making them!

  3. Debora Cadene says

    Just found your site and absolutely cannot wait to do some of the canning you have listed. I don’t have a large enough container to put these into all at once, which I think is what you are saying. Would I be able to do this in individual jars? and how much dill and garlic would I put into each jar? And would they have to be in a fridge or could they go on the pantry shelf if the room is cool?
    Can’t wait to try some of your recipies.
    Debora Cadene,
    Atikokan Ontario

    • says

      I’m sorry it took so long to respond, Debora. You can certainly put them into smaller containers, just divide the ingredients between them. As to how much to put into each container, it sort of depends on the size you use. I’d say use four quarts instead and then you can divide everything into four!

  4. Jennifer says

    I love you! And my husband will too. I think we have 4-6 jars of Claussens in our fridge right now.

  5. Nancy says

    Thank you SO much for posting this recipe. I made them Friday and just had my first pickle of the batch today. Simply put, they are amazing! Thank you!!!

  6. kati says

    this is exactly what i was looking for!! i can’t wait to make these, i have cucumbers coming out of my ears, lol.

  7. Morgan says

    I am confused about the very last part too!

    Fix your lid onto your jar or container and chill. These can be stored in the refrigerator for up to six months provided you keep them covered with brine.

    Cover the jar lightly. Do not screw a lid into place!

    Do you mean to screw the lid into place??? Please help as these sound AMAZING I really do want to make them.

    • says

      Boy! I was wondering why everyone was so confused by that direction until I realized that the sentence I thought I had deleted had actually been moved to the bottom of the recipe. My apologies to everyone. The instruction to put the lid on lightly and not screw into place applies ONLY to the time it is on the counter top! You can put it on more tightly in the refrigerator. Of course, it being a naturally fermented product, it’s still going to give off a little gas, but as long as you’re opening the jar regularly to fish out a pickle or two it should be able to release those gasses enough :-)

  8. Heather says

    I just made these this morning. They are sitting on my counter now. I used my large stockpot and put a plate on top of the cucumbers to make sure they were all submerged. This is the first time I have ever made pickles, I hope they turn out good. I also put the pot lid on upside down since I didn’t have cheesecloth.

  9. Deja says

    I made these, and on the morning of the fourth day I woke up to foggy brine. They smell nice and fermented, taste fine (says my husband), but is that OK? I put them in the fridge right away, but are they safe?

  10. Deja says

    Thanks so much! I feel much better about serving these to friends now.

    Now if you have a salsa recipe safe for canning that does not include canned (store bought) tomatoes, my summer would be complete!

  11. says

    I LOVE this recipe….I’ve used it for years! In fact, if you *have* to can your pickles, you can use this recipe and process in a boiling water bath for 15 minutes. They come out really good, even cooked!

  12. Patti King says

    Can these be made with whole pickles also? I prefer the smaller ones and not have to slice them, but most all the recipes I find tell you to slice, halve or quarter the pickles.

  13. Toni says

    I am trying to learn whether or not a jar of Claussen pickels- UNOPENED- which had set over night on the counter (unrefridgerated) might still be safe to eat??? Claussen says they are best kept cold and will not state clearly one way or another. If yo made you knock offs- how long could they set- after being sealed- before you would throw them out?

    Thank You for your time,

    • says

      I can’t say with confidence how good your pickles are, as it depends on many conditions. As for the knock-offs, they’ll hold until they grow fur or are slimy!

  14. Lisa says

    I just made my first ever batch of pickles yesterday thanks to how easy you made this! Great photos by the way…
    The smell of the brine is already out of this world. Can’t wait to try them!

    On a side note, I stuffed the jar so tightly that I don’t have to worry about any not being covered by the brine. There is plenty of room between the sliced cukes, but they won’t float, which is great and I don’t have to worry about any touching the air.

  15. Shelly says

    Does the brand of pickling spice matter? I’m not a snob about much of anything…but I’ve always only liked Claussen Kosher Dills. (I’m a pickle juice drinker, too, and as a kid, my favorite sandwich was peanut butter and pickles! ha! ) But I don’t even like other dill pickles. All that to say, if your pickles taste just like Claussen’s, I want to be sure to get it right. My husband is thick in garden-planning mode right now, and I know if I don’t have my recipe ready, we’ll be up nights this summer canning pickles I won’t eat :(. Tragedy, indeed. 😉 So, could you divulge your brand of pickling spice, please???

    • says

      Well, Shelly… I honestly don’t know the brand I use. I buy the bulk packages up at my local Amish grocery. One thing, though, is that I pick all the cloves and cinnamon bark out of the pickling spice. I don’t like those flavours in my pickles. I’d say that as long as your pickling spice is pretty standard (McCormick’s, Spice Islands, Frontier, etc…) you’ll be fine!

  16. Chelsea says

    I love this recipe, it’s the only one I’ve found that dosent have sugar in it and I love claussen’s pickles… but, how would you recomomend going about re-sizing the batch for a smaller amount, such as 1-2 pint jars of pickles?

  17. Pat says

    Oh, wow…I can hardly wait until summer to try this recipe!! I’ve made pickles for years using the boiled vinegar method. Sometimes, they turn out good and crunchy and sometimes for no reason, they are mushy with an off taste. My only thing is…if they only last 6 months in the fridge, what will we do for the rest of the winter till we can make more???!!! :o)

  18. Kat says

    These look awesome. Just one question though. Should regular apple cider vinegar be used or the raw kind like, Bragg’s?

  19. Allison says

    This is the exact type of recipe I’ve been looking for! But can I process it for a longer shelf life? I know Claussen’s need to stay refrigerated, but I don’t think I have enough room in my fridge for so many pickles. Also, my friend’s always want pickles as gifts! So, processing- yay or nay?

    • says

      Allison- I am so sorry to tell you this, but you might need to buy a pickle fridge. :-) Unfortunately, these do not process well. They’re meant to be a fresh/fermented pickle.

  20. D. Morin says

    I concur with everyone above..these pickles look awesome. Can these be made without the salt? is it part of the pickling process or just for taste? I’m on a 1/4 of sodium per day ration.

      • says

        Hey there! I’ll be honest with you. I’d be a little wary of eliminating the salt. It is both a preservative and a flavouring agent. I understand, though. I’m a pickle maniac. I’d hate to go without. I found this link for homemade low-salt pickles (disclaimer: I haven’t tested it, but it’s on a site I have had success with in the past!) http://www.pickyourown.org/lowsaltpickles.php

      • Barbara says

        You can’t use it for canning because of the anti-caking agents but MORTON’S LITE SALT, half salt – half potassium salt substitute will allow you to a half teaspoon instead of a quarter teaspoon for seasoning your meals. I’ve used it since it was released and prefer it’s flavor.

  21. Alyson says

    Hi Rebecca,

    I accidentally let my pickles sit out/ferment on the counter for 6 days. For some reason I thought they were supposed to sit out for that length of time. I tasted one this morning and it seemed to be fine. Other than the brine looking murky I never saw any fuzz. I went ahead and put them straight into the fridge with the lid on. Do you think they are OK after sitting out for a week?

    • says

      Hi Alyson… I think you’re fine! You just took it a step further and made full sours instead of half sours (think deli lingo.) Of course, use your own judgment based on smell, taste, appearance, etc… but if they are as you say they are, they should be safe.

  22. Sharon says

    Is there any way to process these pickles for long term storage. I would like to make a large batch, but do not have the room in my refrigerator to keep them all. Any information would be deeply appreciated.

  23. Janet says

    I am trying your receipe today, I can’t wait! Fresh kirby cucumbers from my garden. Can I save the leftover brine? I only have enough cucs for 2 quarts. I put some in a canning jar, but I’m not sure if I should leave it out or refridgerate? thanks

  24. heather says

    Every year I try my hand a making pickles and every year I get that cloudy area at the bottom of the jar and I toss them out because I don’t know how to tell if they are still good or if I am growing some bacteria that will land my family in the hospital.
    What is that cloudy area? Is it safe? Can I make pickles without it?

    • says

      Heather, my research shows that the cloudy area in fermented pickles (such as these) indicate the presence of lactic acid (a by-product of fermentation.) That is backed up by several cooperative extension groups’ literature (like this: http://www.clemson.edu/extension/hgic/food/food_safety/preservation/hgic3101.html ) However, and this is a big one, you need to be the one who makes that decision. Mine are almost always cloudy, but I’m serving a family that has hearty immune systems and is not prone to getting ill. If my family had any immune-compromisation going on, I would be infinitely more cautious. It has to be your call!

  25. says

    Just brought home a nice load of picklers from the local farmer’s market yesterday, got my jars washed, and about to start mixing up the brine to try some of these. They look and sound wonderful!

  26. chris says

    You say use 1 gallon of water, do you mix the gallon of water with the 2/3 cup of salt and vinager and then use what brine it takes to fill up the gallon jar that has the pickles already in it.

  27. scott manion says

    Rebecca, In the interest of canning these pickles for long time storage without loseing the crunch,, do you suppose that “pickle crisp” could be used without fouling the recipe??I was thinking about adding it After fermentation was complete, just before the hot water bath to seal the lid??? Your thoughts???

    • says

      Hi Scott. To me, the appeal of this particular pickle is the fact that it isn’t processed. I really haven’t tried heat-sealing them. When I do heat sealed pickles, it’s the other recipe I have up here on the site. I’d love to know how it goes if you try them, though!

  28. Tom says

    I must be missing something. If I fill a gallon jar with cucumbers, how is a gallon of water, plus a cup of vinegar, plus 2/3 cup of salt going to fit in the jar?

    • says

      Hi Tom, Good question. The answer is that it won’t. On the plus side, the brine stores well in the refrigerator for a later batch of pickles (assuming you make another.) :)

  29. Tom says

    Thanks for getting back to me so quickly. Taken in that context your recipe is very similar to the one I have used for years: Two quarts of water, 6 Tbs salt, 3 Tbs vinegar. This makes the exact amount of brine needed for a gallon of cukes. I let them ferment for about two weeks before refrigerating. We’re definately on the same page.

  30. Marlo says

    Can you slice them into slices you’d use for like a burger or do they have to be spears?

    So excited to try this!!!

  31. Tom says

    Marlo, I can’t speak for others, but when I make my pickles I slice them the long way only once, giving me two halves. After the pickles are cured & ready to eat you can cut the thin slices as needed.

  32. says

    So, I made these and the taste is divine but they are incredibly mushy. The cucumbers came fresh to me from a farm, so they weren’t the problem. Any ideas?

    • says

      There are a couple possibilities, Jamie… The most likely is that you didn’t trim a bit off the blossom end of the cucumbers. The less likely issue (but still a possibility) is that it was just that batch of cucumbers.

  33. says

    Hmmm. I cut both ends, actually. Any chance it was the amount of time in the brine? Left it in for four days, until they were not greeny cukey colored but pickley colored, then refrigerated in brine in Ball jars. I cut into spears. I used considerably less cukes than suggested. Wonder if any of that affected the result?

  34. says

    Wow, I have been searching all over for a crisp, claussen type pickle and you have provided the right recipe! I made some last week and they are so good I can hardly believe it. I made my own pickling spice from a recipe I found and added this to my brine. I also added fresh dill and lots of garlic. I am impressed that they are not too salty, as some dills are. I just got done with another batch, hoping this turns out as good as the first. They really are very crunchy! I am saving the brine to make a batch of bloody marys with it…if it lasts that long! CRUNCH!

  35. Diego says

    I’ve been trying to make a small batch actually 2 pint jars of pickles using smaller size like med. Can anyone help me with correct proportion for this small amount i want to try it. I bought the mccormick pickling spice andk i dont want to over do it. Please advise it would greatly be appreciated

  36. Dee Dee Noble says

    I’ve used your recipe for the first time. I,m hoping for a good turnout. I put the pickles in a gallon jar for the four days you suggested. I want to transfer them to smaller jars but am not quite sure what to do with all those spices. Can I rinse off the spices and cover with a fresh brine without the spices for clear liquid in the jars.


    • Linda says

      You will not water bath or pressure can these. You package them into jars, crocks or plastic pickle jars and do not heat them. The Cucumbers will be soggy if you do. Pack them put juice in, close lid and put them in the fridge, About a month later…ENJOY!!!

  37. Josh says

    Kind of dumb question here, but when I layer the dill, garlic and cucumbers, does it matter what is on the bottom and top?

    • says

      You’ll love ’em, Pamela. I say exercise patience just a bit longer and wait until they’re chilled clean through to eat them. You won’t regret it!

  38. Kari says

    Hi! I Made these and the look great! I used a flat canning lid to keep the pickles down in the brine. On the second day they looked fine, on the third there was a little white fuzz above the lid, but not underneath on the pickles. Are these ok to eat if I get rid of the fuzz and refridgerate them right away?

    • says

      Bad throw them out, also this is way to much salt and I use Durris Farms cold pack, 3 level tblspns of pickling salt. More heart healthy. Salt pomotes the celluae breakdown of tomato to allow flavor to enter. Use less salt and you can taste pickles or green tomatoes at 6 weeks.

      • says

        Actually, these yield delicious pickles year after year after year. There is no tomato in the recipe either. I’m not sure where that’s coming into the picture.

  39. says

    The reciepe for the claussen pickle was followed but the juice turned cloudy after three. They also taste a little like perfume. Don’t know how else to describe the taste.

    • Ben says

      I made these, yum! I used distilled water instead of tap water & sterilized everything first. In my opinion, very close to claussen. I think if one were to play with the spices instead of mixed pickling spice, one could get even closer to claussen. That said, mine are a 8 out of 10. Very good & easy to make. I’m making more tonight.

  40. Karen B says

    I saw your recipe for the pickles on the Pioneer Woman’s website. I made them last Monday – let them sit on the counter until Friday. I did four jars and let me say they are fantastic. I’ve only tasted one jar so far and we just love them. After I made them my husband (who loves pickles informed me he doesn’t like homemade pickles) well he does now! Now I’m going to try your Pickle Dip – I’ve never heard of it either….I’m really enjoying your blog!

  41. Charles Fantl says

    Another dumb question. What is in “mixed pickling spices” or is such a mixture available at stores.

  42. Vicki says

    So after I make these pickles, I leave them on the counter for 4 days, taste, and if they are perfect, I then keep them in the frig, up to 6 months?.. thank you so much, looking forward to making these tomorrow…

  43. Andy says

    Just a note on an old wives tale. Kosher salt is the same thing as table salt. One is fine grind one is course grind. Iodized salt is usually kosher (approved by rabbis for observant Jews to consume) too; the iodine is made from kelp and in such trace amounts you can’t tell the difference. All salt except canning salt have additional minerals… occurring naturally, or added to help the salt from clumping. Pure canning salt usually isn’t designated kosher ( look for a K,P or U symbol or the words Kosher for passover) but I can’t imagine why it wouldn’t be approved. Ps, Kosher Pickles (Like Kosher salt) is a style of pickle and not necessarily “Kosher” or approved by the rabbi’s for consumption. Yup, another fun fact!

    • Steven says

      Kosher salt is labeled as such for its long use of making meats kosher, not because it was made in accordance to kosher guidelines.

    • Robbie says

      Hey Andy,
      just to hone what you said and further clarify with a slight adjustment, different grind sizes of salt (ex..table vs Kosher) will ALWAYS measure out differently , making it easy to oversalt when substituting a larger kosher style crystal for a smaller table one. More table salt fits in a teaspoon than kosher salt. As for iodized….i HEARTILY disagree. You can and most definitely WILL taste the difference ; maybe not the iodine flavor itself, but it’s effect on the salt. It somehow makes salt SALTIER (and not in a good way!) and wreaks flavor-havoc in some dishes. Back in the old days iodine was affed to prevent goiters. I wish the manufacturers would stop killing perfectly good salt with it.

    • Leslie Currie says

      I think putting them in the frig is a great idea…..i do it with mine and they’re delicious……….Crispy too with the cold brine. :)

  44. Rudi Pittman says

    I have the juice and jars from 3 jars of the claussen pickle slices…they were on clearance…any chance I could use that juice to make a follow up batch? Should I add some things? The juice tastes fine..heck I’m considering pickle juice martini’s as I type.

    • Beth says

      We’ve added our own cucumbers to the Claussen pickle juice. We actually boil the pickle juice first and let it cool. Pack the cucumbers in the jar and pur the room temp pickel juice back over and refrigerate.

      • says

        The only issues I have with that are that it cooks what was raw garlic, and it doesn’t get rid of the gnarly ingredients I am keen to avoid like HFCS.

      • Marty says

        l strain the garlic & spices out & reserve them. l then boil the Clausen brine and let it cool. l add cucumbers & green tomatoes & the bribe to a sterile jar & refrigerate. lf you love dill pickles, you may also like pickled green tomatoes.

  45. Jacquelyn says

    Any suggestions as to where I could buy pickling cucumbers in the off season? They are easy to find during the summer, but not in March!!!

  46. Jason says

    These are good pickles but they taste literally nothing like Claussen. The only thing these and Claussens have in common is that they’re both, in fact, pickles but that’s where it ends, you’d have to not have taste buds in your mouth to think they’re a good copy. Not that anyone cares but here’s what I think to get them closer to Claussen: eliminate the pickling spice, claussen’s don’t have it, add mustard seed, some red pepper flake and use WAY more vinegar, white vinegar not apple cider, and put them directly in the fridge, because these ones turned out soggy from sitting on the counter for 3 days. I can’t tell you in what quantities, you’ll have to experiment, but that’s what I’m going to try.

    • says

      Well, I guess this boils down to an agree to disagree moment. I use my own homemade pickling spice which omits cloves and cinnamon thereby more closely resembling Claussen… And if your pickles were soggy, you may have left the blossom end intact OR gotten old cucumbers. The beauty of food preservation at home is that every batch is just a wee bit different.

      • Sheila says

        I thought the taste was spot on. I got pickling spice from a farmers’ market and just pulled out the cloves. I made a 1-qt batch. They turned out perfectly after 3 days and we ate quite a few the first day. Within 3 days of being in the fridge, they were complete mush, like absolutely disintegrated. :-( Not sure what happened. I cut the blossom end off as written and they were super fresh cukes. Super bummed, but willing to try again!

        • says

          I hate to say it, but some cucumbers just behave badly. It’s just like canning pickles, sometimes it just doesn’t end up the way we want it to. One in about every fifteen batches goes funky for me.

    • TardiveZoar says

      A thought is to try the Trader Joe’s version. I like them a lot and think they are cheaper than Claussen and you are not supporting corporate America (Gen Foods).

  47. Mike says

    Just made this 3 days ago it doesn’t taste like the pickles I buy..there kind if spicy and there’s one flavor in there that’s super strong

  48. Stacy says

    Sorry if this is a dumb question but I have dill plants in my garden and I don’t know what you mean by a “4 heads” of dill. The flowering yellow heads at the top of my dill plants wouldn’t even fit in a gallon jar. I’m using the green new stuff below. How many sprigs per jar?

  49. stacy says

    I don’t know what went wrong…I followed the instructions to the letter and my pickles are too salty and lot of them have “mushy” spots showing up on them like they’re going bad while in the jars in the fridge…can you help?

  50. Jeniece Trueman says

    These taste wonderful, but I do have 2 questions.
    I did get some fuzz, and I cut off the ends that had fuzz and left the rest of the pickle in the jar.
    I had them out for 3 days, put them in the fridge, and the next day got them out to eat and the are fizzy? There are bubbles at the top and they give a little fizz sound, are they OK to eat?
    Thank you very much. I think next time I will put directly in the fridge or in a cooler darker spot.

  51. jessica says

    Not sure what happened. Day 1-2, all systems go. Day 3, brine started going cloudy and I had a fizz effect when I opened the jars (like they were carbonated). Still tasted like cukes and had read that cloudy and fizz was ok, so didnt worry and left them on the counter for one more day. Looked at them today, Day 4, more fizz and the tops of all of the pickles were mushy at the tops. What did I do wrong??

    • says

      I think it sounds like it should’ve gone into the refrigerator on Day 3… You could lob off the mushy bits and put them into the fridge in time to save most of them, though, I think!

    • Sabastina says

      I think that you went wrong by screwing the lid on tightly. If you heard a fizz like a carbonated drink, that means that the air in the jar was trapped too tightly. The recipe says to “Cover lightly with a lid just perched on top or secure a piece of cheesecloth over the jar with a rubber band to keep fruit flies away.”

      Also, I’m pretty sure that having a great deal of pressure in the jar will also push against the pickles and that may have made them soggy…

  52. cecil says

    I can’t get kosher dills here in Sweden, so I am very grateful for this! And the pickles turned out marvellously- the only problem was that I can’t keep them for long as they get eaten! I found with my second batch that just putting them straight in the fridge for four days was great. Now, I just wonder how I am going to get the cucumbers for pickling now that winter is coming…

    Thank you for a wonderful recipe!

  53. Chloe says

    How would I break down this recipe if I only wanted to make a jar or 2? Not surw I have any gallon sized containers, and/or dont have access to that many pickling cucumbers.

    • says

      If you’d prefer just to make a quart or two, you can certainly divide the spice amounts and amounts for the brine recipe by half or reduce by 3/4. It’ll definitely work!

  54. Matthew says

    So you say there’s “no spectre of the BOTCH”. How are you preventing it? I’m just curious as I’m starting to get into canning and want to know more!

    Do you think you could use this to pickle other things? I’m interested in doing this to all sorts of vegetables.

  55. Jill says

    How does the recipe yield 2 gallons of pickles when all the cucumbers are placed in a gallon container? I mixed up the brine and only half of it fit into my gallon container.

    • says

      The BRINE portion of the recipe yields enough for 2 gallons. You’d need twice the cucumbers specified in the recipe to use up all the brine.

  56. Angela says

    Hi, I was just wondering if this recipe could be used and the pickles could be made via water bath canning to make them last longer? I have A LOT of cucumbers… Thanks!

    • Angela says

      Also… if you can do the water bath canning method, would you have to tweak the recipe or use hot water vs cold? Any differences in the recipe? THANK YOU!!

  57. Chris says

    This is my second year using your recipe as a base. I go almost verbatim but I add a little more dill and a lot more garlic – usually a whole head. And my signature touch is 3 ghost peppers – enough to put 1/2 in each finished jar. I use my garden fresh ones in season and dried ones from the fall before when pickling in the early summer (super hots don’t start harvesting until late August in the midwest). I use 4 when they are dried just make sure they have that punch. I sell my extras at work and never make enough to keep up with demand! Thanks for an A+ recipe.

  58. Amanda Andrew says

    Hi there! I just made 20 jars of these as they are war less intimidating then processing them… But I think I misread the part about keeping them in the fridge. I sit only after opening a jar that they need to be in there or do I need to find a way to fit 20 jars in the fridge now as its been 5-6 days since we made these. They are currently in a cool (not cold) room in my basement. They taste great and I’d hate to lose them. TIA

  59. Karen says

    I want to make these, love Clausen pickles. Can the amount of salt be reduced as I am on low Salt diet, if so this will be awesome. Thanks.

  60. Lee says

    For a true FERMENTED half sour follow recipe as written but only add ACV AFTER 2 to 4 days on counter. That’s what I do and have great results with this recipe. Google recipes for half sour pickles and you will find vinegar interferes with fermentation.

  61. says

    Thank you so much for this amazing recipe! I live in Japan and it’s so difficult for me to get the dill pickles I know and love. Claussen Pickles are my absolute favorite and I always felt like I had to eat as many as possible whenever I visited home. But I tried this recipe last week and I was so happy – a great imitation of Claussen! Would you mind if I linked this recipe (with credit to you of course) in a blog post on my website?

  62. Jason says

    Remember when you’re making fermented pickles that the cucumbers must be completely submerged beneath the brine. Otherwise you may get furry bits.

  63. Barbara says

    I seem to be running my family crazy with my love of pickles, they keep telling me I’m going to turn into one, I just can’t get enough! I have one question concerning your recipe as I’m new to pickling. Several recipes I’ve seen say to use bottled water but I noticed yours didn’t, I’m confused.

    • says

      Hi Barbara-
      I can explain the usual instruction to use bottled water. Many times this instruction is included under the assumption that people are on town/city water and therefore have chlorinated water. Using bottled water (theoretically, anyway) eliminates a variable there. This is true, of course, only if you use bottled water that you’re certain is free of chlorine, which can be a touch tricky. If you use distilled water that is a surefire bet that you won’t have chlorine, but it’s also certain that it will be free of any tasty minerals. As I am on a well, I know fully that my water is safe and chlorine free, so I tend to leave that instruction out. I would say if you’d prefer pickles that you can guarantee are chlorine/fluoride free and you’re on town or city water, you might go for the bottled water. If you’re on a safe well, I’d skip it.


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