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Homemade Claussen Knock-Off Pickles

Shared by Rebecca on 8/28/18 850

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Homemade Claussen Knock-Off Pickles: Always crunchy and garlicky, this perfect homemade pickle recipe requires no special equipment, & no canning experience.

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.

Dill Pickle Recipe

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. There’s just something about a homemade dill pickle that makes me happier than any pickled cucumber ever should.

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. That’s right: Homemade Claussen Knock-Off Pickles.

Claussen Pickle Recipe

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. I was so happy to nail it with this recipe for Homemade Claussen Knock-Off Pickles!

This also happens to be the perfect dill pickle recipe for beginning pickle makers. If you’re not into canning, these refrigerator pickles are a godsend. Even if you ARE canning obsessed, like yours truly, this Claussen pickle recipe should be in your pickle repertoire too.

Refrigerator Pickles

Here’s where we get into the best part of this pickle recipe (aside from the crunch and flavor).  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.

These pickles are NOT CANNED. They are simply put into jars. Amen!

When it’s summer time and the idea of turning on the stove makes me want to crawl into an (air conditioned) hole, these pickles are a welcome treat. Not only is that cold crunchy refrigerator pickle waiting to cool me off at the end of the prep time, but I don’t have to heat up my kitchen by even one single degree to get there.

How to Make Pickles

Please, please, please give these a go even if you have never made a pickle before.There is nothing scary or intimidating here. 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.

To make this Claussen pickles recipe, you need: 

{Ingredients at a glance. Scroll down for full printable recipe.}

  • Pickling Cucumbers (small to medium) 
  • Cider vinegar 
  • Pickling spices
  • Dill 
  • Garlic 
  1. Trim 1/8-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.
  2. In a gallon jar (or large, wide-mouth, food-safe container) layer the dill heads or seed, garlic cloves and sliced cucumbers.
  3. In a separate pitcher or bowl, stir together the remaining ingredients until the salt is dissolved.
  4. 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!
  5. Cover the jars lightly with a lid or cheesecloth secured with a rubber band. Leave out of direct sunlight on the counter for two to four days* (see notes below), or until the cucumbers taste like pickles throughout.
  6. Secure the lids tightly on the jars and place them in the fridge to chill.

Bite, crunch and enjoy! 

Get on the homemade Claussen knock-off 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!

Cook’s Notes for Homemade Claussen Pickles Recipe

  • 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.
  • To put it another way, these refrigerator pickles are not suitable for canning. They’re simply not acidic enough to can safely, and that is in addition to the fact that you’d ruin that perfectly crisp texture by introducing heat to the party.
  • If at any point in the proceedings “fuzz” or “foam” develops on top of the brine, don’t panic! 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.
  • IMPORTANT NOTE: Because there is so much diversity in temperature, humidity, age of cucumbers, etc… involved in this recipe, please check your pickles starting at 2 days for doneness. If they smell/taste pickly, they’re done and should be moved to the refrigerator. Do not keep them on the counter longer than 4 days.
     

 

These homemade pickles keep well in the fridge for about six months, as long as they remain submerged in the brine. In our house, they rarely last that long because, as the saying  goes, “A pickle a day keeps sad times away.”

They say that right? Someone must. If not, I’m going to start. It’s true, after all.

What can I serve with these Homemade Claussen Knock-Off Pickles?

Try them in this Dill Pickle Dip, Dill Pickle Egg Salad, Bagel Burgers with Dill Pickle Cream Cheese, Dill Pickle Pasta Salad, Dill Pickle Butter, or with these Buffalo Chicken Sandwiches, Trashy Barbecue Pulled Pork and Toasted Cheese Sandwiches, and Cheeseburger Salad.

Use these to make Homemade Claussen Knock-Off Pickles

  • glass gallon jar
  • kosher salt
  • pickling spices
  • cider vinegar
  • kosher salt

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Pickled Cucumber Recipe

Dill pickles at their crunchiest, saltiest best! These Claussen pickles taste just like the commercial ones you find at the store, if not better. Whether you’re new to pickle making or a pickle veteran, you NEED to make these refrigerator pickles!

Homemade Claussen Knock-off Pickles are dead crunchy, garlicky, salty, and the perfect accompaniment to any sandwich on earth. Plus they're easy enough for beginner food preservationists!
Print
4.51 from 114 votes

Homemade Claussen Knock-Off Pickles

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.
Course Appetizer, Side Dish
Cuisine American, Pub, Snack
Prep Time 20 minutes
Cook Time 2 days
Total Time 2 days 20 minutes
Servings 80 pickles
Calories 19kcal
Author Rebecca Lindamood

Ingredients

  • 35 to 40 small to medium pickling cucumbers
  • 1 gallon cold water
  • 1 cup cider vinegar, preferably raw
  • 2 tablespoons mixed pickling spices
  • 2/3 c. coarse canning or kosher salt Do NOT fine or use iodized salt!
  • 4 cloves garlic or more to taste
  • 4 fresh dill heads ~or~ 4 tablespoons dried dill seed not weed!

Instructions

  • Wash cucumbers but do not scrub them.
  • Trim 1/8-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.
  • In a gallon jar (or large, wide-mouth, food-safe container) layer the dill heads or seed, garlic cloves and sliced cucumbers.
  • In a separate pitcher or bowl, stir together the remaining ingredients until the salt is dissolved.
  • 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!
  • 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.
  • Leave out of direct sunlight on the counter for two to four days*, or until the cucumbers taste like pickles throughout.
  • 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.

Notes

*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.
Please remember to check your pickles every day to test for doneness!

Nutrition

Calories: 19kcal | Carbohydrates: 3g | Sodium: 769mg | Potassium: 208mg | Fiber: 1g | Sugar: 2g | Vitamin A: 110IU | Vitamin C: 5mg | Calcium: 25mg | Iron: 0.4mg

This post was originally published July 22, 2011. It was updated and reposted July 2017 and August 2018.

 

 

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Filed Under: Appetizers & Snacks, Canning & Food Preservation, Rebecca, Recipes, Vegetarian & Vegan

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  1. Saint Tigerlily says

    July 22, 2011 at 10:31 am

    I hear you!

    Reply
    • Pierre says

      August 27, 2016 at 7:17 am

      I keep then whole and I freeze them for a hour before jarring them the is a secret to make them crunchy

      Reply
      • Peggy says

        September 8, 2016 at 2:35 pm

        That really works? My pickles aren’t crunchy and that drives me nuts!! Lol I’ll try it! Thx

        Reply
        • Marcia says

          July 29, 2019 at 3:49 pm

          Ball Pickle Crisp is great for keeping pickles crisp. It’s just calcium chloride so its very safe.

          Reply
          • Jessica says

            July 25, 2020 at 2:24 pm

            I am so excited to be heading out to the farm to pick up my box of cucumbers today. Iโ€™m wondering about the amount of pickles going in one jar. Itโ€™s unclear if the gallon size jar is for all of the cucumbers in the recipe or if I need several? And is this enough brine for 35-40 cucumbers? Feeling a little anxiety as a first timer!

          • Rebecca says

            July 25, 2020 at 8:26 pm

            No worries, Jessica! That is plenty of brine for a gallon or two of pickles, and those gallon jars (or quart or half gallon, what have you) will fit as many cucumbers as you can cram in there. ๐Ÿ™‚

        • Carol says

          August 13, 2019 at 5:33 pm

          Cut off blossom ends and put cucumbers in ice water overnight in refrigerator.

          Reply
        • Jami says

          August 15, 2020 at 4:38 pm

          I use two grape leaves per quart jar for crunchy pickles.
          The spice Alum works as well, but I prefer to pick a few grape leaves.
          Good luck(:

          Reply
      • Ray says

        February 15, 2019 at 1:34 pm

        Great Idea. I wonder if u could leavevthem in the refrigerator for the 2-4 day pickling to finish. It’d also help with crunchiness. I’ll try your tip

        Reply
        • Debra says

          July 18, 2019 at 8:22 am

          Did you try putting them straight into the fridge?

          Reply
          • DC says

            August 4, 2019 at 5:10 pm

            yes strait into frig and a spoon of sugars .
            I liked jalf water and half vinager

        • David White says

          July 19, 2019 at 6:34 pm

          We pickle in the fridge just takes longer

          Reply
          • rachel iannotti says

            May 8, 2020 at 12:40 pm

            does it make them crunchier?

      • Denise says

        July 16, 2020 at 7:22 pm

        I put a Lipton tea bag in the bottom of each jar. That seems to keep them crunchy as well. It’s the tannins in the tea that keep them crunchy.

        Reply
        • Rebecca says

          July 18, 2020 at 12:03 pm

          I have never heard that tip before. Thank you, Denise!

          Reply
        • Linda Nelson says

          September 20, 2020 at 5:24 pm

          a new bag of lipton tea or used? if new, does it change the color of the liquid or cucumbers?

          Reply
      • Rick says

        March 29, 2021 at 11:10 pm

        Can the left over brine be refrigerated to be used at a later time?

        Reply
        • Rebecca says

          March 30, 2021 at 8:29 am

          Hi Rick- I add a splash of the old brine into new batches -kind of like a starter- but I never reuse it for a fresh batch of cucumbers. I do, however, reuse it once in another way; tossing in cauliflower, carrot coins, celery, onions, etc…for a quick giardiniera or chow chow type pickle salad.

          Reply
    • Mel Wilkinson says

      March 3, 2020 at 6:34 pm

      Can you use Persian pickles ?can you use Persian cucumbers ?

      Reply
      • Frankie says

        August 6, 2020 at 3:22 pm

        I love the idea! Canned pickles for years.
        Someone gave me a 5 gallon bucket of burples cucmbers will they work on this recipe? Please answer!

        Reply
        • Rebecca says

          August 6, 2020 at 8:31 pm

          Hi Frankie- Actually you won’t be canning these. ๐Ÿ™‚ And I’m not sure how burpless cucumbers differ from pickling cucumbers. If they were free, I’d give it a try with some of them!

          Reply
  2. Carrie @ poet in the pantry says

    July 22, 2011 at 10:34 am

    Love it! Now if only I had more than a handful of pickling cucumbers ripe at the same time!

    Reply
  3. [email protected] Cutting Edge of Ordinary says

    July 22, 2011 at 10:39 am

    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.

    Reply
    • Rebecca says

      July 22, 2011 at 11:23 am

      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 ๐Ÿ™‚

      Reply
      • Donna says

        June 29, 2016 at 8:18 pm

        What pickling spices do you use

        Reply
  4. Ranee @ Arabian Knits says

    July 22, 2011 at 11:25 am

    My husband also drinks pickle juice! And I love these pickles.

    Reply
  5. Yvonne says

    July 23, 2011 at 12:49 am

    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!

    Reply
  6. Michelle says

    July 24, 2011 at 6:06 am

    never made pickles before – how should I cover tightly without screwing a lid on?

    Reply
    • Wayne Baker says

      September 11, 2018 at 9:32 pm

      Not tightly. Lightly.

      Reply
      • Jayne Hartsell says

        March 23, 2019 at 10:09 am

        Wayne Baker, is your wife’s name Ruby?

        Jayne Bell Hartsell

        Reply
  7. Debora Cadene says

    July 24, 2011 at 8:25 am

    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

    Reply
    • Rebecca says

      April 17, 2012 at 7:09 am

      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!

      Reply
      • Tommy says

        July 19, 2016 at 1:50 pm

        Hey I made the pickles, they taste good, but my brine in the jar is cloudy, does that mean they are not any good? Made a gallon jug of them. Had very little form on top when they were ready in 4 days.

        Reply
        • Rebecca says

          July 19, 2016 at 3:29 pm

          Cloudy brine is not bad, as long as you don’t have hair or fur at the top ๐Ÿ˜€

          Reply
        • CrackerjackHeart says

          October 31, 2016 at 2:23 pm

          Hey Tommy-
          Hard water minerals can make your brine cloudy. If it bothers you, try using distilled water.

          Reply
          • Chris says

            March 7, 2019 at 2:16 pm

            Awesome. Works great. I make them all the time.
            I call them short pickles. I make them and the brine. Leave them on th counter foruse bottled water. You have so much vinegar, salt garlic and dill that nothing bad will live in the brine for months.

        • Debbie O'Berry says

          June 30, 2020 at 9:25 am

          Anti-caking ingredients in salt will make the brine cloudy.

          Reply
    • Joanne Burneson says

      June 28, 2017 at 8:09 am

      Made these.. No fuzz .. I’ve had them sitting on counter covered with brine for a week..should they be in refrigerator?

      Reply
      • Rebecca says

        June 28, 2017 at 1:56 pm

        It sounds like a good time to stick them in the refrigerator!

        Reply
  8. Cindy B. says

    July 24, 2011 at 11:09 am

    Claussen are my favorite, the only pickle I’ll eat! Thank you!

    Reply
  9. Jennifer says

    July 28, 2011 at 8:55 pm

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

    Reply
    • Jo says

      August 23, 2016 at 8:10 pm

      I love you too

      Reply
  10. Nancy says

    July 31, 2011 at 6:43 pm

    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!!!

    Reply
  11. kati says

    August 1, 2011 at 4:13 pm

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

    Reply
  12. Jennifer @ Jane Deere says

    August 2, 2011 at 9:06 am

    I have been looking for a recipe to mimick Claussen! Yay, I can’t wait to make these! Thanks! Congrats on your TK feature too!

    Reply
  13. Morgan says

    August 2, 2011 at 1:12 pm

    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.

    Reply
    • Rebecca says

      August 3, 2011 at 9:30 am

      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 ๐Ÿ™‚

      Reply
  14. Heather says

    August 2, 2011 at 1:26 pm

    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.

    Reply
  15. Deja says

    August 12, 2011 at 10:36 am

    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?

    Reply
    • Rebecca says

      August 12, 2011 at 10:43 am

      If they still taste fine, and there’s no “fur” on the pickles then they’re dandy! No worries. That happens as part of the fermentation process naturally sometimes.

      Reply
      • Penny Baugher says

        August 12, 2015 at 4:48 pm

        I have what looks like mold on mine? ?

        Reply
        • Rebecca says

          August 14, 2015 at 9:09 am

          Depending on the type of mold, you can skim the top, remove anything in contact with the mold, and be okay.

          Reply
    • CrackerjackHeart says

      October 31, 2016 at 2:25 pm

      Hey Deja-
      Hard water minerals can make your brine cloudy. If it bothers you, try using distilled water.

      Reply
  16. Deja says

    August 12, 2011 at 12:07 pm

    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!

    Reply
    • Martin says

      July 18, 2016 at 7:51 pm

      Thanks for the recipe, this is exactly what I’ve been looking for. Can’t wait to try it. Just one question: I have a pouch of Mrs. Wages quick process dill pickle mix. Will this work for the spices for your recipe?

      Thanks!

      Reply
      • Rebecca says

        July 18, 2016 at 10:18 pm

        Hi Martin- I hate to say I don’t know, but I don’t! I’m not familiar with what is in Mrs. Wage’s pickle mix. The pickling spices I use are just plain old spices: no salts or other items like that. I would advise checking the packet to see if it is pure spices…

        Reply
        • Joe says

          August 21, 2016 at 3:35 pm

          what do you use for your picking spices?? I have a mix that I like, but it is for pickled peppers, so I’m wondering what I might be leaving out that would be good with pickles.

          Reply
          • Rebecca says

            August 21, 2016 at 5:47 pm

            Hey there, Joe! I tend to leave out the cloves and cinnamon bark on mine. For some reason, the flavour of those just kind of hops out at me. So in short, I either sift through and pick those out of a purchased pickling spice, or combine my own!

  17. Mommaofmany says

    August 27, 2011 at 11:37 pm

    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!

    Reply
  18. Patti King says

    September 9, 2011 at 5:27 am

    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.

    Reply
  19. Deb says

    September 9, 2011 at 12:57 pm

    can I make these in plastic, like tupperware?

    Reply
  20. Toni says

    October 7, 2011 at 2:52 pm

    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,
    Toni

    Reply
    • Rebecca says

      April 17, 2012 at 7:10 am

      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!

      Reply
  21. Lisa says

    October 20, 2011 at 11:57 am

    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.

    Reply
  22. Augusta Wise says

    December 11, 2011 at 6:02 pm

    Jessamine. Do not screw a lid into place! They come out really good, even cooked!

    Reply
  23. Andrea (questfordelish) says

    February 6, 2012 at 9:33 pm

    these looks great. I love clausen pickles. I always affraid they are too hard to make them myself. Maybe I will give these a try.

    Reply
  24. Shelly says

    February 16, 2012 at 3:57 pm

    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. ๐Ÿ˜‰ So, could you divulge your brand of pickling spice, please???

    Reply
    • Rebecca says

      February 16, 2012 at 6:55 pm

      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!

      Reply
      • Emily says

        July 4, 2020 at 11:17 am

        I am glad I read this comment. I should have read the whole comment thread before making the recipe. I would say this up higher in the actual recipe. I just pulled a pickle out to taste it, and the clove taste jumped out strong, more than a claussen taste. The pickle was good, but not the flavor I expected. I wish I had known that you pulled those out. Iโ€™ll do it for the next batch. Thank you!

        Reply
        • Rebecca says

          July 6, 2020 at 9:19 pm

          I’m glad you read it, too! I am not a fan of cloves in savoury pickles, but I always figure I’m a loner since most pickling blends include it!

          Reply
  25. Chelsea says

    February 17, 2012 at 3:13 pm

    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?

    Reply
  26. Pat says

    February 25, 2012 at 5:16 pm

    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)

    Reply
  27. Kat says

    April 11, 2012 at 12:32 pm

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

    Reply
  28. Allison says

    April 16, 2012 at 9:00 pm

    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?

    Reply
    • Rebecca says

      April 17, 2012 at 7:12 am

      Allison- I am so sorry to tell you this, but you might need to buy a pickle fridge. ๐Ÿ™‚ Unfortunately, these do not process well. They’re meant to be a fresh/fermented pickle.

      Reply
    • large dave says

      June 28, 2019 at 6:44 pm

      this is quite late. but they will be shelf stable if the PH is under 4.6. So once you are done “pickling” you can add extra vinegar to bring the PH down. Make sure to agitate & mix the brine with the vinegar quite well before taking measures. Also it’s vital that the pickles stay under the brine & don’t float up. As long as you follow the 4.6 or lower PH rule, they will be safe

      Reply
    • Alexi Murphy says

      June 15, 2020 at 5:19 pm

      Ruby,

      Do you know if this recipe will work with something like green beans? The cucumbers we did with this turned out excellent and now I’m wondering about pickled green beans

      Reply
  29. D. Morin says

    June 26, 2012 at 5:49 pm

    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.

    Reply
    • D. Morin says

      June 26, 2012 at 5:50 pm

      that should be 1/4 tsp per day ration.

      Reply
      • Rebecca says

        June 26, 2012 at 9:33 pm

        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

        Reply
      • Barbara says

        January 6, 2016 at 6:57 pm

        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.

        Reply
  30. Alyson says

    June 28, 2012 at 9:09 am

    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?

    Reply
    • Rebecca says

      June 28, 2012 at 9:46 am

      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.

      Reply
  31. Sharon says

    June 30, 2012 at 12:57 pm

    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.

    Reply
    • Rebecca says

      June 30, 2012 at 7:53 pm

      I’m sorry to say, but if you heat process them you’ll lose all that fabulous crunch. ๐Ÿ™

      Reply
    • Anna Eastman says

      May 12, 2019 at 3:02 am

      I made these and loved them. I used pint and a half jars. Sliced them long ways into quarters. I packed them pretty tight. I made the brine. I used distilled water, Bragg’s apple cider vinegar. I put several whole pepper corns and dill seed in each jar. I also used my garlic press and pressed a couple garlic cloves in each jar. I tasted them after a couple of days and they didn’t seem salty enough. I ended up putting about a half teaspoon of coarse salt into each jar. I made a larger jar and they didn’t turn out as well. These are a great pickle! Thanks for your recipe.

      Reply
      • Rebecca says

        May 13, 2019 at 9:01 am

        I’m so glad you like them, Anna!

        Reply
  32. Janet says

    July 4, 2012 at 2:15 pm

    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

    Reply
    • Rebecca says

      July 4, 2012 at 7:35 pm

      I would say you’re absolutely fine if you refrigerate it!

      Reply
  33. heather says

    July 4, 2012 at 4:37 pm

    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?

    Reply
    • Rebecca says

      July 4, 2012 at 7:34 pm

      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!

      Reply
  34. Kelly says

    July 6, 2012 at 12:20 pm

    Why the need for vinegar? Fermented pickles taste vinegary with OUT vinegar added…

    Reply
    • Rebecca says

      July 6, 2012 at 1:21 pm

      Mainly because that’s how I learned to make them and I like them that way!

      Reply
  35. Mike says

    July 11, 2012 at 11:10 am

    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!

    Reply
  36. chris says

    July 11, 2012 at 3:04 pm

    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.

    Reply
    • Rebecca says

      July 22, 2012 at 3:47 pm

      Yes you do! You got it!

      Reply
  37. scott manion says

    July 21, 2012 at 11:54 pm

    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???

    Reply
    • Rebecca says

      July 22, 2012 at 3:48 pm

      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!

      Reply
  38. Tom says

    July 22, 2012 at 3:43 pm

    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?

    Reply
    • Rebecca says

      July 22, 2012 at 3:46 pm

      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.) ๐Ÿ™‚

      Reply
  39. Tom says

    July 22, 2012 at 3:59 pm

    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.

    Reply
  40. Marlo says

    July 23, 2012 at 1:40 pm

    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!!!

    Reply
  41. Tom says

    July 25, 2012 at 7:49 am

    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.

    Reply
  42. jamie says

    July 25, 2012 at 3:25 pm

    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?

    Reply
    • Rebecca says

      July 25, 2012 at 3:35 pm

      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.

      Reply
  43. jamie says

    July 25, 2012 at 3:45 pm

    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?

    Reply
  44. Flinhir says

    July 31, 2012 at 9:46 pm

    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!

    Reply
  45. Diego says

    August 8, 2012 at 1:30 am

    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

    Reply
  46. Dee Dee Noble says

    August 11, 2012 at 12:57 pm

    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.

    C

    Reply
  47. Tracey says

    August 20, 2012 at 7:07 pm

    Can these be canned after the 2 – 4 days

    Reply
    • Linda says

      October 28, 2012 at 11:55 pm

      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!!!
      Y!!!

      Reply
  48. Josh says

    August 24, 2012 at 10:47 am

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

    Reply
    • Rebecca says

      August 24, 2012 at 11:09 am

      That’s not a dumb question… I do the dill and garlic and spices on the bottom so the cukes hold them in place!

      Reply
  49. Pamela says

    August 31, 2012 at 7:34 pm

    Made these today!
    Can’t wait until Monday!!!!!!!

    Reply
    • Rebecca says

      August 31, 2012 at 10:18 pm

      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!

      Reply
  50. Abby says

    September 4, 2012 at 10:55 am

    Okay, can I use cucumbers? I bought a whole mess of regular cucumbers thinking that it wouldn’t matter.

    Reply
  51. Kari says

    September 7, 2012 at 3:59 pm

    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?

    Reply
    • Brian Kaplan says

      June 14, 2015 at 4:05 pm

      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.

      Reply
      • Rebecca says

        June 17, 2015 at 9:58 pm

        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.

        Reply
      • Davey says

        August 10, 2020 at 10:26 am

        Why are you talking about tomatoes??? And if you disagree with the amount of salt, perhaps post your own recipe. This amount of salt yields about 4% salinity, which is in the exact range of where you want to be for making pickles. And a little white fuzz around the top is not cause to throw the whole batch out.

        Reply
  52. Kellie says

    September 19, 2012 at 4:44 pm

    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.

    Reply
    • Rebecca says

      September 20, 2012 at 3:54 pm

      Hi Kellie… The cloudy is not necessarily a bad thing. It’s a natural by-product of fermentation. As for the perfume, I have NO idea what happened there! ๐Ÿ™‚

      Reply
    • TardiveZoar says

      March 18, 2014 at 12:26 am

      Put one slice under each arm and go to the dance. You will have many interested men.

      Reply
  53. Kiersten says

    September 20, 2012 at 7:34 pm

    My boyfriend and I made these, after day 3 they needed another day….after day 4 they were moldy. ๐Ÿ™

    Reply
    • Ben says

      June 27, 2013 at 5:33 pm

      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.

      Reply
  54. Karen B says

    September 24, 2012 at 8:18 am

    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!

    Reply
  55. Charles Fantl says

    October 9, 2012 at 1:44 pm

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

    Reply
  56. Vicki says

    November 19, 2012 at 10:02 pm

    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…

    Reply
  57. Andy says

    December 4, 2012 at 4:42 pm

    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!

    Reply
    • Steven says

      July 14, 2013 at 12:48 pm

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

      Reply
    • Robbie says

      November 23, 2014 at 3:09 pm

      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.

      Reply
  58. Heather says

    December 19, 2012 at 12:05 pm

    My Brother makes these puts them directly into the fridge, and they turn out just fine.

    Reply
    • Leslie Currie says

      February 6, 2013 at 11:53 am

      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. ๐Ÿ™‚

      Reply
  59. Rudi Pittman says

    January 12, 2013 at 2:34 am

    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.

    Reply
    • Rebecca says

      January 12, 2013 at 9:17 am

      I’ve never tried that but I’d love to know what happens if you do!

      Reply
      • Laura Streich says

        August 20, 2013 at 10:01 am

        We do that, and it works!

        Reply
    • Beth says

      July 14, 2014 at 12:50 pm

      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.

      Reply
      • Rebecca says

        July 14, 2014 at 1:21 pm

        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.

        Reply
      • Marty says

        August 7, 2014 at 3:15 pm

        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.

        Reply
  60. Jacquelyn says

    March 31, 2013 at 11:51 pm

    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!!!

    Reply
  61. Jason says

    May 24, 2013 at 2:56 am

    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.

    Reply
    • Rebecca says

      May 24, 2013 at 8:05 pm

      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.

      Reply
      • Sheila says

        June 4, 2013 at 2:27 pm

        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. ๐Ÿ™ 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!

        Reply
        • Rebecca says

          June 5, 2013 at 10:40 am

          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.

          Reply
      • Cindy says

        July 13, 2013 at 9:34 pm

        What is in your pickling spice mix?

        Reply
        • Rebecca says

          July 15, 2013 at 4:36 pm

          Mustard seeds, whole allspice, black peppercorns, sometimes celery seed, sometimes some broken cinnamon stick (but not much!)

          Reply
          • Rose says

            August 30, 2013 at 10:54 am

            Is there a way to actually seal these in jars?

          • Rebecca says

            August 30, 2013 at 11:20 am

            Hi there! This recipe has not been tested as a canning recipe, so I’m afraid I have to say no ๐Ÿ™

    • TardiveZoar says

      March 18, 2014 at 12:31 am

      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).

      Reply
      • James says

        January 16, 2015 at 10:52 am

        At over 400 stores nationally, isn’t Trader Joe’s ‘corporate America’?

        Reply
  62. Jason says

    May 25, 2013 at 8:29 am

    Well it’s your website…. If you think it tastes the same then who am I to argue?

    Reply
  63. mamakell says

    June 3, 2013 at 11:07 pm

    Can’t waiti to try

    Reply
    • Rebecca says

      June 3, 2013 at 11:18 pm

      Enjoy!

      Reply
      • Mary says

        June 11, 2013 at 5:57 pm

        I made four batches of these pickles not on the same day and the last batch was cloudy are they okay, the last batch I reduced the salt by 1/2

        Reply
        • Rebecca says

          June 12, 2013 at 10:03 am

          Cloudy is okay! It’s a natural consequence of the fermentation… Now, if it starts getting hairy… ๐Ÿ™‚

          Reply
          • Mary says

            June 12, 2013 at 9:40 pm

            I have them in jars in the frige, just a little confused why 4 batches tuned out perfect and one does not, is the amount of salt a key in the process?

          • Mary says

            June 14, 2013 at 7:44 pm

            Can you do this process with fresh okra?

          • Rebecca says

            June 14, 2013 at 9:23 pm

            I honestly have no idea! Let me know if you try it!

  64. Mike says

    June 26, 2013 at 8:40 pm

    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

    Reply
  65. Kevin says

    July 13, 2013 at 7:09 pm

    Can you put whole cucumbers in or do they have to be sliced.

    Reply
  66. Cindy T says

    July 28, 2013 at 1:12 pm

    Only one word for the (PERFECT)

    Reply
  67. Stacy says

    August 11, 2013 at 6:56 pm

    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?

    Reply
    • Rebecca says

      August 11, 2013 at 7:30 pm

      It’s not a dumb question at all, but those enormous flowering bits are exactly what you want to put in there… Those are the seed heads and that is what packs the dill pickle punch! If your seed heads are truly gigantic, you can reduce the number you put in by one or two. Feel free to man handle them to cram them in the jar!

      Reply
      • Stacy says

        August 11, 2013 at 7:35 pm

        Awesome! I “woman” handled them! ๐Ÿ™‚

        Reply
        • Rebecca says

          August 11, 2013 at 7:56 pm

          ๐Ÿ™‚

          Reply
  68. stacy says

    August 16, 2013 at 5:04 pm

    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?

    Reply
  69. Jeniece Trueman says

    August 26, 2013 at 9:24 pm

    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.

    Reply
    • Rebecca says

      August 28, 2013 at 8:43 am

      The fizz, in my experience, means a good pickle. The fuzz is cut-away-able. (New word ๐Ÿ™‚ )

      Reply
  70. jessica says

    September 3, 2013 at 3:25 pm

    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??

    Reply
    • Rebecca says

      September 3, 2013 at 5:03 pm

      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!

      Reply
    • Sabastina says

      September 6, 2013 at 4:03 pm

      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…

      Reply
  71. cecil says

    October 25, 2013 at 12:49 pm

    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!

    Reply
  72. Chloe says

    January 9, 2014 at 8:10 pm

    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.

    Reply
    • Rebecca says

      January 10, 2014 at 9:11 am

      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!

      Reply
  73. Matthew says

    July 15, 2014 at 11:35 pm

    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.

    Reply
  74. Jill says

    July 23, 2014 at 9:07 pm

    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.

    Reply
    • Rebecca says

      July 23, 2014 at 9:16 pm

      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.

      Reply
  75. Angela says

    July 25, 2014 at 12:40 pm

    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!

    Reply
    • Angela says

      July 25, 2014 at 12:41 pm

      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!!

      Reply
    • Rebecca says

      July 25, 2014 at 12:46 pm

      Hi Angela- I’ve mentioned the whys and wherefores in comments above, but this is not a recipe that is suitable for canning. It’s a fresh/fermented pickle which is meant to be kept in cold storage (in the refrigerator or a very cool dry-cellar). If you’re looking for an excellent canning pickle, I’d recommend this one from my archives: https://www.foodiewithfamily.com/2008/07/23/pickle-me-this/

      Reply
  76. Chris says

    July 29, 2014 at 9:16 pm

    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.

    Reply
  77. Amanda Andrew says

    August 6, 2014 at 7:03 pm

    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

    Reply
  78. Karen says

    November 6, 2014 at 8:07 pm

    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.

    Reply
  79. Lee says

    May 11, 2015 at 11:46 pm

    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.

    Reply
  80. Lee says

    May 11, 2015 at 11:49 pm

    And thanks Rebecca for your pickling spice recipe. I use your combination of spices and LOVE it!

    Reply
  81. Brianna Danese says

    July 7, 2015 at 8:24 am

    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?

    Reply
  82. Jason says

    July 20, 2015 at 4:02 am

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

    Reply
  83. Barbara says

    January 4, 2016 at 9:58 pm

    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.

    Reply
    • Rebecca says

      January 4, 2016 at 10:45 pm

      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.

      Reply
  84. Donna Brockman says

    March 23, 2016 at 7:14 pm

    I love this recipe! But I was wondering if these have to be left out or can they be put in the frig to ferment? I tried a batch and they were fine and smelled divine days 1 & 2, on day 3 they were fuzzy on top so I scraped the fuzz off per your instructions. Day 4 they were even fuzzier and had a foul odor like they were rotten. I threw out the whole batch. I used a glass pickle weight to keep them in the brine and made sure they were on a non sunny spot of my kitchen counter. I do live in Florida, though, so even in March with the A/C on it can get rather warm. I want to try again but this time putting them in the frig, still only covered with cheesecloth. What do you think? I’m thinking it might take longer, though?

    Reply
    • Rebecca says

      March 23, 2016 at 7:20 pm

      I have not personally tried them in the refrigerator, but I’d say give it a go. If it works, it will definitely take longer. I can’t imagine it could go too far wrong, though. ๐Ÿ˜€

      Reply
  85. Lindsey says

    May 13, 2016 at 4:11 pm

    I have heard that if you use water for the pickles instead of vinegar, it will be better for probiotics. So can you leave the vinegar out or if you do it won’t make it a Claussen?

    Reply
    • Rebecca says

      May 13, 2016 at 10:04 pm

      Hi Lindsey- Claussen uses vinegar, and this recipe is designed specifically to be made with vinegar. I have had half sour fermented pickles, but this recipe was geared for making with vinegar, so I’d advise you to use one that was specifically designed to make with water if you want to try it! ๐Ÿ˜€

      Reply
      • andrew says

        July 21, 2018 at 8:13 pm

        It’s also worth noting that Claussen pickles are not fermented, they’re pickled. I know it sounds weird, but the best way to describe the difference between the two is that fermented vegetables are made with a salty brine and the sour flavor comes from natural production of acid during the fermentation process which will also be high in probiotics. In the pickling method, an acidic brine is used (typically by the addition of vinegar) and the brine imparts the sour flavor on whatever is soaking in it. This method will be lower in probiotics because vinegar inhibits the fermentation process and therefore the good bacteria does multiply like it does during fermentation.

        Reply
  86. Eric says

    May 21, 2016 at 4:58 am

    Do you have to leave these out on the counter or can they just go into the refrigerator right away. I understand they may take a little longer to marinate this way. Any thoughts?

    Reply
    • Rebecca says

      May 21, 2016 at 7:36 am

      Hi Eric- If you flip through the comments you may find a few folks who have done that. I have not personally tried it, so I can’t speak to it from experience. I prefer just to use the room temperature approach.

      Reply
    • davey says

      August 10, 2020 at 11:22 am

      Bon Appetit has a recipe for lacto-fermented dill pickles (saltwater brine, no vinegar) that are immediately put into the fridge for 10 days. They aren’t left out on the counter at all. The colder temperature will retard fermentation, but it will still happen over a longer period of time. Bon Appetit calls them half-sours.

      Reply
  87. Charm Monroe says

    June 7, 2016 at 7:01 pm

    I tried this recipe, my family loves them. So easy to make.

    Reply
    • Rebecca says

      June 8, 2016 at 7:14 pm

      I am so glad! ๐Ÿ˜€

      Reply
  88. Brian Mann says

    June 8, 2016 at 8:18 pm

    Hello. I made batch of these on Sunday. Waiting rather impatiently for the four day window to end. I only had a few pickling cukes, and not a large enough container to make a full batch of brine. So I cut the brine recipe in half, and yielded two quart jars of pickles.

    I have a couple of questions. I did pour leftover brine into a clean, empty quart jar, then refridgerated. It is very tasty by the way. I have been sipping on it daily. My first question is this…the leftover brine tastes more salty than the brine with the cukes. Not too salty for my tastes because I love salt. But I was wondering if that is normal for the taste difference to be present.

    My second question…I have been watching my jars daily during the fermentation process, and I have not seen any fuss or mold on the cukes nor on top of the brine. Did I do something wrong, or is this just a bit of good luck?

    Thank you for sharing this recipe. From what I have tasted so far, I think they will be fantastic once chilled thoroughly!

    Reply
  89. Carly says

    June 21, 2016 at 12:33 pm

    Can you define ‘room temp’? Also, does the size (diameter) of the cucumber alter the amount of time to leave things on the counter? My pickling cukes are starting to come in and they’re a pretty broad range of sizes – pinky size all the way up to ridiculous (because they were hiding). I want to experiment with your recipe before the heavy production gets here. ๐Ÿ™‚

    Reply
    • Rebecca says

      June 21, 2016 at 9:28 pm

      Room temp is generally considered 65-75 degrees. I would say to keep the cuke size uniform, but beyond that, perhaps just not the femur sized cukes ๐Ÿ˜€

      Reply
      • Carly says

        June 24, 2016 at 12:55 am

        Thanks for the size and temp clarification! We’re heading into day 3 of the process and (knock wood) so far, so good. New question though: Once these are placed in jars and put in the fridge for long-term storage, how does one keep them 100% under the brine? I am predicting that these things are going to want to float. Correct? If so, what’s the solution for keeping them submerged?

        Reply
        • Rebecca says

          June 26, 2016 at 5:31 pm

          They do have a tendency to float, Carly. I usually pop a saucer in the jar upside down and that little bit of weight does the job.

          Reply
  90. Sarah S says

    July 9, 2016 at 12:22 pm

    Does this recipe work well for whole pickles, rather than halved or quartered? I LOVE whole pickles!

    Reply
    • Rebecca says

      July 11, 2016 at 7:03 pm

      You betcha! As long as they’re not, well, femur sized… You want to use more petite whole cukes if you’re going for the whole pickle effect.

      Reply
  91. Kathy Huskey says

    July 20, 2016 at 2:57 pm

    Can you cut cucumbers in chucks??

    Reply
    • Rebecca says

      July 21, 2016 at 7:26 pm

      I have not tried that! Let me know if you do!

      Reply
  92. Carol says

    July 25, 2016 at 1:28 pm

    I have my first batch of these pickles down right now; I have used regular cucumbers instead of the pickling ones and noticed this morning when I checked them after 24 hrs. that the cucumbers feel limp at this point. I am assuming that that will change as they bathe in the mixture. I also used fresh dill, lots of it, from my herb patch and lots of garlic! I make pickles a lot but have never tried these and Claussen are my favorites! Thanks for posting and I can’t wait to see how these turn out.

    Reply
    • Rebecca says

      July 26, 2016 at 10:13 am

      Hi Carol- I hope they crisp up for you. Regular cucumbers definitely don’t hold up as well texturally to the pickling process as the little picklers, but the flavour should still be good!

      Reply
  93. Laura says

    July 27, 2016 at 9:55 pm

    How can i can these without cooking them. I want them crispy and not cooked. Help

    Reply
    • Rebecca says

      July 28, 2016 at 10:02 am

      Hi Laura- These are not suitable for canning. These are fresh pickles, so you’ll want to store them in the refrigerator rather than canning them!

      Reply
  94. Ali says

    August 8, 2016 at 8:56 am

    Hello! I tried out your recipe and the pickle brine has become cloudy. I have them in the fridge now but wanted to know if that is normal. The liquid is not clear like other pickles. Is this ok?

    Reply
    • Rebecca says

      August 8, 2016 at 7:32 pm

      That’s fine and dandy! As long as the top doesn’t grow fur or start sassing you like a teenager, cloudy is good in these quick-ferment pickles. It means it has fermented!

      Reply
  95. Nate says

    August 10, 2016 at 7:32 pm

    I just wanted to say how impressed I am at your dedication to this comment trail. 4 years of reply to the same questions without the slightest hint of frustration is admirable. Keep up the strong work and I look forward to my pickles.?

    Reply
  96. Betty says

    August 27, 2016 at 2:11 pm

    I found these to be incredibly good. The cloudy brine kinda puts me off, but there was no slime or mold, and the pickles taste good. Going to make another batch already. They’re kind of addicting! I’m going to try adding a bit of horseradish to a jar this time. I’m used to canning pickles in a boiling water bath, but this is much easier. Thanks!

    Reply
  97. Chris says

    September 25, 2016 at 4:18 pm

    This is cool. Thanks for posting this. Do you know if it is okay to use less salt for a low sodium version? Thanks.

    Reply
    • Chris says

      September 25, 2016 at 4:20 pm

      Never mind, I just found someone else’s previous post about salt. ๐Ÿ™‚

      Reply
  98. Crystal says

    October 19, 2016 at 9:46 pm

    Quick tip for anyone making them in regular mough mason jars- 2 or 3 toothpicks inserted long ways underneath the neck of the jar holds them under the brine just wonderfully!

    I have had mine on the counter for 3 days and just can’t help myself anymore..
    Ive snuck one or ten out at this point and boy are they good!! ?

    Reply
    • Rebecca says

      October 19, 2016 at 10:04 pm

      That is a fantastic pointer, Crystal! Thank you!

      Reply
  99. IFortuna says

    December 23, 2016 at 4:50 pm

    It wasn’t until much later in life that I developed a craving for pickles and pickle juice. I love it no mater the season and now I just pour myself a small glass anytime of day.
    I use Bragg’s apple cider vinegar when the jar gets low in juice and the mother in the vinegar cultures it a bit and gives it a little fizz. Delicious!
    Sorry, I only eat Vlasic pickles. They are the most crisp and delicious in my opinion.
    Sometimes, I make my own Japanese pickles in a Japanese pickle press. They are, of course, delicious with any type of Japanese meal, sushi, tempura and even Japanese curry.
    I may try this recipe, however, at some time. Thanks for posting it.

    Reply
    • Rebecca says

      December 24, 2016 at 6:59 pm

      I love the idea of stretching the pickle juice with Bragg’s!

      Reply
  100. Frank Long says

    February 5, 2017 at 3:07 pm

    I see the Claussen pickles use distilled vinegar. Should I use apple cider vinegar?

    Reply
    • Rebecca says

      February 6, 2017 at 8:20 am

      I love to use apple cider vinegar when I am fermenting pickles because I prefer the flavour of it. Claussen also adds sweetener to their brine which I do not do.

      Reply
  101. Jan says

    February 27, 2017 at 11:04 pm

    If I wanted to process these in a water bath for sealing, how long would it process for? I would like to seal the jars instead if keeping in the fridge. I don’t have room for that. Does anybody know how claussens seals their Jars? They must surely use a hot water bath.

    Reply
    • Rebecca says

      March 3, 2017 at 12:45 pm

      Hi Jan,
      Unfortunately, this recipe is not suitable for canning as the acidity is far too low. Claussens is always in the refrigerated section, as well, and advises refrigerating their pickles, so I wouldn’t store theirs on a shelf either.

      Reply
  102. Murray says

    March 14, 2017 at 10:38 pm

    Can’t you also use the left over Claussen pickle juice and soak new cucumbers in them?

    Reply
    • Rebecca says

      March 15, 2017 at 12:19 pm

      Hi Murray- That’s a decent solution but won’t give you QUITE the same pickle as doing it from scratch. It’s not advisable to leave the Claussen brine out at room temperature.

      Reply
  103. Susie Davis says

    April 6, 2017 at 12:30 pm

    I cant wait to try this it sounds delicious and easy.
    And in case you aren’t aware, pickle juice is an almost instant remedy for leg cramps and charlie horses. I read that several years ago in a magazine (like Good Housekeeping) that they had done studies with college athletics and severe cramps-85% of the athletes experienced almost instant relief. I kind of poopooed it but thought I would give it a try. A few nights later I woke up with the full deal-charlie horses in my thighs, calves and feet. I stumbled to the fridge like a toddler learning to walk, swung open the fridge door (with the light blinding me) and grabbed the jar of pickle juice and guzzled it like a thirsty wino. Within 30 seconds the cramps were subsiding and I could actually make my foot go flat on the floor! Sorry if I shared too much lol.

    Reply
    • Rebecca says

      April 6, 2017 at 4:26 pm

      That is actually awesome knowledge because I get horrible foot cramps all the time!

      Reply
  104. Leila says

    April 8, 2017 at 6:38 pm

    I would love to try this recipe. My processed pickles are way too squishy!
    One question- what kind of cider vinegar? Apple cider vinegar?
    Thanks so much!

    Reply
    • Rebecca says

      April 10, 2017 at 9:45 am

      Yes to the apple cider vinegar! I think you’ll love these!

      Reply
  105. Laurie says

    April 23, 2017 at 8:50 pm

    Can these pickles be canned (preserved)?

    Reply
    • Rebecca says

      April 24, 2017 at 4:51 pm

      Unfortunately, these are not suitable for canning, Laurie. They lack the proper acidity and will not hold up well to the canning process.

      Reply
  106. krissie templeton says

    May 3, 2017 at 11:14 am

    how do I break tese measurements up for just one jar of these pickles to test and see if my kiddos will eat them??

    Reply
    • Rebecca says

      May 4, 2017 at 8:21 am

      Hi Krissie- The recipe yields about a gallon of pickles, so if you want a quart, you just want to multiply the ingredients by .25

      Reply
  107. Angie says

    May 7, 2017 at 6:17 pm

    I am doing an outreach for a movie in the park, my family is sitting up a booth and we’re going to do pickle sickles (frozen pickle juice) shots of pickle juice, and the pickles in the jar we’re going to stick a wooden cabob stick in them and hand them out. My question is how can I keep the pickles good without the juice. I’m hoping you can help me with this, thanks for whatever you can tell me.

    Reply
    • Rebecca says

      May 8, 2017 at 4:32 pm

      Hi Angie- That sounds like fun! I am thinking that you may want to prepare double the brine for the pickles when you make them since you start the clock ticking on deterioration once you pull the pickles from the brine. I’d say you wouldn’t really want to have them out of the brine more than 4-5 hours before serving, and then you’d want them tightly wrapped in a refrigerator or cooler. If you make extra brine, though, you could keep the pickles submerged even after taking brine out for the picklesickles. By the way, I love the idea of pickle sickles!

      Reply
  108. Theresa Varela says

    May 16, 2017 at 6:54 pm

    Questions;

    1) Is it alright to use coarse sea salt?

    2) Is cider vinegar apple cider vinegar or something different.?

    Reply
    • Rebecca says

      May 17, 2017 at 8:38 am

      Hi Theresa- You’ll want to do a little research on your salt. Try to avoid anything with iodine (which much sea salt has naturally occurring) because iodine can make pickles look funky, off-colour, and have a little off-taste. As for cider vinegar, you’re spot on. It’s variously known as cider vinegar, apple cider vinegar, apple vinegar…

      Reply
  109. elise jones says

    May 17, 2017 at 10:48 am

    I tried this recipe and i completely loved it!!!!!!!!!!!!!!!!!!!!!!!!! i had my daughter and i do a little taste testing we compared these pickles to vlassic garlic pickles and when i tell you you couldnt taste the difference olus these are more healthier and fresh because you control how much vinegar as well as salt that you put in its all the consumers choice. one again ijm completely satified…

    Reply
    • Rebecca says

      May 17, 2017 at 11:53 am

      That is AWESOME, Elise! Thank you so much for taking the time to let me know you loved it as much as I do.

      Reply
  110. Cassidy K says

    May 31, 2017 at 2:48 pm

    What type of cucumbers do you use to make these pickles? I’ve never made pickles before, but I love my Claussens and If I can make my own that taste just as good I’ll probably be saving some money ๐Ÿ™‚

    Reply
    • Rebecca says

      May 31, 2017 at 4:47 pm

      Hi Cassidy-
      I use little pickling cucumbers for this, but larger pickling cucumbers would also work if you cut them down to size. Picklers are a little different than the ones you get at the grocery store; they’re easiest to find at farmers markets and farm stands. The ones at the grocery store are usually coated in wax and a different variety that doesn’t pickle quite as well. In a pinch, I’d say you could probably sub in English cukes that are cut down to size, but I’d do a smaller batch to be sure.

      Reply
  111. Rob at K and R Place says

    June 6, 2017 at 7:18 am

    Hi from North Georgia! I have trellises of cuke vines that look like kudzu. Here’s my chance to do something wonderful with them. … Can you add to the crock over a period of days, like some other fermented pickle recipes I’ve seen? … By the way, pickle juice is great for alleviating muscle cramps, is a good remedy for mild heartburn, and, your husband is right; it’s a great way to replenish electrolytes and fluids in hot weather. I’m a salt lover, too.

    Reply
    • Rebecca says

      June 6, 2017 at 10:54 am

      Hi there! How fortunate you are to have those cuke vines! I would say you could probably add to the jar a bit at a time, but you might want to keep an eye on how they change visually as you add them to the jar so you know which ones are done and which aren’t. ๐Ÿ˜€

      Reply
  112. Monica Conover says

    June 9, 2017 at 12:29 pm

    What do you use for the “2 tablespoons of pickling spices?”

    Reply
    • Rebecca says

      June 9, 2017 at 1:17 pm

      I either make my own blend or pick the cloves and cinnamon sticks out of the commercially available blend before measuring it. ๐Ÿ˜€

      Reply
      • Monica Conover says

        June 9, 2017 at 3:16 pm

        What do you put in your own blend or what commercial blend would you suggest?

        Reply
  113. Betty lutttell says

    June 16, 2017 at 10:46 am

    I would like to srore my for a year. Can i process them.

    Reply
    • Rebecca says

      June 16, 2017 at 2:25 pm

      Hi Betty-
      I’m afraid these are not suitable for canning/processing both because of acidity level leaving them unsafe to store at room temperature and because the processing would make them suffer texturally.

      Reply
  114. Jo says

    June 21, 2017 at 1:26 pm

    Why leave the jars on the counter for 2-4 days? Why not put them in the fridge right away?

    Reply
    • Rebecca says

      June 21, 2017 at 5:41 pm

      The pickles need to sit at room temp for a couple of days to kick-start the fermentation process. Cold temperatures slow or stop fermentation.

      Reply
  115. Judy says

    June 23, 2017 at 11:33 am

    Could the recipe be halved? Could quart jars be used instead on gallon?
    Thank you.

    Reply
    • Rebecca says

      June 27, 2017 at 12:41 am

      Hi Judy- Yes you can! It’s absolutely fine to halve or even quarter this recipe. Use whatever jars you have on hand!

      Reply
  116. Rob at K and R Place says

    June 26, 2017 at 4:48 pm

    Hi from Georgia again!

    I made the pickles! I actually followed the recipe, and those things are the pickles I have been wishing I could make. I brined mine a little longer, but, I’m a glutton.

    My wife says that she’s drink some of the juice…in a dirty martini or a Bloody Mary. LOL!

    I passed your recipe along. Thanks for a good thing.

    Reply
  117. Jerry says

    June 27, 2017 at 8:44 am

    Rebecca, you are very kind to answer so many of the comments. I read all your readers’ comments & questions before deciding to post one of my own. I’m going to try your recipe on my garden-fresh cukes, which aren’t really pickling size – they’re big slicers, from just one plant. Our problem is the one plant is out-producing our ability to eat the cucumbers, and honestly, I’m just not a fan of raw cukes. The baby cuke plant was given to me by a gardening buddy, and I’m determined to do something with the cucumbers. I don’t expect miracles, and I will try your recipe again when my pickling size cucumber plants begin to produce. I have already shared your recipe page with my family & friends. Thank you so much for posting.

    Reply
    • Rebecca says

      June 28, 2017 at 2:01 pm

      Thanks so much, Jerry! I hope your cukes perform many pickled miracles for you! ๐Ÿ˜€

      Reply
  118. Deborah says

    June 30, 2017 at 2:49 pm

    Do d

    Do you have to refrigerate all the pickles or can you leave them in the brine until you are ready to start a new jar?

    Reply
    • Rebecca says

      July 2, 2017 at 1:46 pm

      I’m not sure exactly what you mean. When the pickles are ready to eat, you stuff the whole kit and kaboodle into the fridge; pickles, brine, all of it. I often have more than one batch going simultaneously (one in the fridge, one fermenting on the counter, etc…)

      Reply
  119. Trena Dye says

    July 4, 2017 at 4:58 pm

    Can I put these in jars and if so how would I go about the canning? Using the recipe?

    Reply
    • Rebecca says

      July 5, 2017 at 10:31 pm

      Hi Trena- Unfortunately this recipe is not suitable for canning. The acidity is not the right level for shelf-stability after canning. Additionally, the pickles would suffer texturally during processing.

      Reply
  120. Nancy says

    July 7, 2017 at 12:30 am

    I have been making pickles similar to these for years. I also pickle green beans and end of the season green tomatoes with the same recipe. Do you have a recipe for sweet pickles that is just as easy and crisp? Water bath sweet pickles are too mushy. Thanks

    Reply
  121. Leslie says

    July 7, 2017 at 11:41 am

    I made these last night and I can’t wait to try them! BUT….I made a booboo. I halved the recipe, because I was using 4-32oz jars, except I forgot to half the dill seed! I already had two of the jars made up before I realized what I had done. Have you ever used double the amount of dill?? I’m wondering just how bad the pickles will taste. ๐Ÿ™

    Reply
    • Rebecca says

      July 8, 2017 at 8:35 pm

      I don’t think it will be bad at all, just different!

      Reply
  122. Lyn says

    July 8, 2017 at 6:38 pm

    I am a bit confused by the size of the jar. If I use a gallon jar and use a gallon of water, won’t there be displacement caused by the cukes? Maybe I am missing something. Thanks!

    Reply
    • Rebecca says

      July 8, 2017 at 8:30 pm

      There will absolutely be displacement, but you may need to top off the brine now and again, so it’s good to have extra!

      Reply
  123. Rob at K and R Place says

    July 8, 2017 at 7:00 pm

    God Bless you, lady! I made one large batch of those things, and about have to stand shotgun on the fridge when people come by! Many many thanks for a recipe I’ve been looking for, for a long time.

    Today, I did a gallon jar of diagonal sliced chips…. I feel like a kid with a chemistry set…

    Reply
    • Rebecca says

      July 8, 2017 at 8:34 pm

      HA! People do kind of keep dipping back into the jar to grab more, don’t they? ๐Ÿ˜€

      Reply
  124. Jenny says

    July 11, 2017 at 8:47 pm

    Theses pickles are THE BEST! However, I put them directly in the refrigerator; they taste wonderful. The first batch I followed the procedure, but discovered they were just as good without worrying about the “foam”. Thanks for the recipe!

    Reply
  125. JoAnne says

    July 15, 2017 at 6:58 pm

    I am from Ontario Canada and fell in love with Claussen pickles living in Minneapolis with my now ex who played for the Minnesota North Stars hockey team. Do you have a video of your recipe?

    Reply
    • Rebecca says

      July 15, 2017 at 8:03 pm

      Hi JoAnne! I do not have a video YET, but one is in the works!

      Reply
  126. Billy says

    July 17, 2017 at 2:48 pm

    Thank you for your informative recipe! You make it sound so simple, and your pictures are great as well! Can’t wait to try this at home, it seems like something that I could do in an hour and have pickles for the next few weeks! My family would love it. Thank you again for sharing!

    Reply
  127. Jessica Cook Slade says

    July 22, 2017 at 2:36 pm

    Thanks so much for sharing your recipe! Quick question: I just finished pouring brine over the cukes, but had stirred the pickling spices in with the salt/water/vinegar. I have quite a lot of spices still floating in the leftover brine. I followed your directions as to stuffing the jar with cukes, garlic, and dill; then followed your direction to stir remaining ingredients together and pour over the cucumbers. Was I supposed to layer the pickling spices in BEFORE adding the brine? If so, should I drain the leftover brine and add the spices into my jar?
    Thanks!

    Reply
    • Rebecca says

      July 22, 2017 at 2:43 pm

      Hi Jessica! I would skim the spices off the top of the brine and plunk them into the jars with the pickles. Reserve the extra brine to top off your jar if the levels drop!

      Reply
  128. Brittany says

    July 23, 2017 at 9:15 pm

    Hi there! I can’t wait to try out your recipe! I only have one issue. I don’t have a gallon jar on hand and I have a bunch of pint sized jars. I’m super new to canning and I’m not sure how I would go about dividing up the ingredients into a bunch of pint jars. If you could help me out I would be ever so grateful! Thanks in advance!

    Reply
    • Rebecca says

      July 24, 2017 at 9:16 am

      Hi Brittany! You can certainly divide it between pint jars but that’s going to be a lot of work for you! I’d just go grab a flat of quart jars if you’re going to divide it up.That’ll be far less work ๐Ÿ˜€

      Reply
  129. Jenny says

    July 24, 2017 at 12:40 am

    I cut the recipe in half but still needed 4 quart jars. Will they still turn out ok?

    Reply
    • Rebecca says

      July 24, 2017 at 9:15 am

      They should be fine! I’m not sure how cutting it in half still yielded 4 quarts, though! ๐Ÿ˜€

      Reply
  130. Gwen says

    July 26, 2017 at 4:53 pm

    Try adding a small piece of stick cinnamon and a few grains of fennel to your brine. Claussen does. I have made these refrigerator pickles for years. I put one head of dill in the bottom of each wide-mouth Ball jar, add the cucumbers and brine. Then, I put another dill head on top, and add a jar lid and ring. I keep the jars on the kitchen counter for 3 days but cover them with a clean dish towel as light affects the brining. The dill head on top pushes the cucumbers beneath the brine. Each day, I turn each jar upside down a couple times to redistribute the brine and seasoning. Then, I put the upright jars back on the counter and cover again. In 3 days, refrigerate. Mine keep for up to a year in the refrigerator without degrading.

    Reply
  131. Amber Weber says

    July 29, 2017 at 5:24 pm

    Hi! I went through all the comments before asking this question so you wouldn’t have to repeat yourself. ๐Ÿ˜‰ Do you use coarse or fine kosher salt? I’ve made these a few times, but it’s been awhile. One of the times I made them, they were WAY too salty. I just don’t want to make the same mistake with the half bushel of cucumbers that were just given to me! ๐Ÿ™‚

    Reply
    • Rebecca says

      August 1, 2017 at 5:03 pm

      Hi there, Amber! I use Morton’s coarse kosher salt, specifically. This is a link to what I use: http://amzn.to/2uT2PK3

      Reply
  132. Tammy says

    July 30, 2017 at 5:18 pm

    Can I use a coffee filter on top of pickle jar

    Reply
    • Rebecca says

      August 1, 2017 at 5:02 pm

      Absolutely, Tammy! I would advise you to keep extra brine on hand as it is likely to evaporate more quickly with a coffee filter. ๐Ÿ˜€

      Reply
  133. LeaAnn Buckwell says

    July 31, 2017 at 7:31 pm

    After making 4 1/2 gallons of these, I was absolutely sick when I opened a jar to taste. They were horrible!! The pickles were soft and I cannot describe the taste. DO NOT waste your time and money like I did. They may be easy, but they are not edible.

    Reply
    • Rebecca says

      August 1, 2017 at 4:59 pm

      It sounds like something went wrong with your batch, LeaAnn. That could have been caused by old cucumbers or using the wrong cucumbers, using cucumbers that had the blossom end left intact (which releases an enzyme that can soften the pickles), using iodized salt, or bad bacteria being introduced to the jar. Iodized salt can really ruin a batch of pickles! The other thing that can cause an issue like that is if you processed the jars instead of following instructions and letting them sit out at room temperature before transferring to the refrigerator. Any heat processing will destroy these pickles. It really is impossible to tell what went wrong having not been in the kitchen with you, but there have been so many happy people who have checked in after making these to share their results, so I would encourage you to try again but on a smaller scale!

      Reply
    • davey says

      August 10, 2020 at 11:46 am

      That is hilarious that you would start out by making 4 1/2 gallons on a recipe that you never tried before! I applaud your level of blind confidence! Personally, I started out by making just 1 quart to see how they came out.

      Reply
  134. Jeanne Scott says

    August 2, 2017 at 12:11 pm

    Can i ptepare these in a stainless soup pot and then transfer to jars for storage? If so, when in yhe orocess should I make the transfer?

    Reply
    • Rebecca says

      August 2, 2017 at 5:10 pm

      Hi Jeanne- I haven’t tried that, but I think it should work in theory. If I was to try it, I would transfer them to jars when I was about to stick them in the refrigerator. ๐Ÿ˜€ If you try it, please let me know how it works out for you!

      Reply
  135. Matt says

    August 2, 2017 at 7:53 pm

    I followed the recipe to a T and mine turned out super salty, almost inedible. Should it be 1/3 cup of salt or 2/3 like the recipe says?

    Reply
    • Rebecca says

      August 4, 2017 at 4:02 pm

      Hi Matt- I’m betting you used a different type of salt. My recipe is geared toward Morton’s Coarse Kosher Salt. If you used any other brand, it may have been a finer grind which would mean you ended up with more salt in your brine. The recipe is accurate as written, and many people have been quite pleased with the results, so I think that may be the issue.

      Reply
      • EZChef says

        August 14, 2017 at 10:20 am

        I made some measurements, using Diamond Crystal Kosher salt:
        2/3 cup Salt = 90 grams.
        1 gallon cold water = 8.344 lb. or 133.5 ounces, or 3,784.838 grams.

        Your recipe makes a 2.4% salt solution, before adding the vinegar.
        Is this what you want?

        Since the weight of 2/3 cup of salt and the strength of the brine will vary with the size and density of the salt crystals used, the only way to get consistency of results is to weigh the ingredients.

        Vinegar: I have never seen vinegar specified in any other recipe for Kosher style pickles! Won’t the vinegar inhibit the lacto fermentation process?

        Reply
        • Rebecca says

          August 14, 2017 at 10:42 pm

          Hi EZChef. I actually use Morton’s Coarse Kosher Salt which is a slightly different grind than Diamond. And as for the vinegar, it is a very small amount compared to the brine AND it is raw cider vinegar, so there is the mother to contribute to the party.

          Reply
          • EZChef says

            August 14, 2017 at 11:29 pm

            Rebecca:
            Morton’s salt has a finer grind, so 2/3 cup weighs more than the same volume of Diamond Crystal, and yields a stronger brine. Do you know, what 2/3 cup of Morton’s weighs? With that number, I can calculate the percentage, for you.
            I’ll try the vinegar (with the Mother) next time.

          • EZChef says

            August 15, 2017 at 11:50 am

            I did some more research, and I found some equivalents: 1 unit of table salt, by volume, = 1.5 units of Morton’s Kosher salt = 2 units of Diamond Crystal Kosher salt. Your recipoe makes a 3% brine solution, using Morton’s and 2.4%, using Diamond Crystal. This is stronger, than the 2% solution I’ve seen recommended, in most other recipes. Is this what you want? I have used a 2% salt to cabbage ratio, for sauerkraut, a dry salting process, very successfully, so I wonder…

        • EZChef says

          October 9, 2017 at 4:35 pm

          I found a salt conversion table:
          One Cup of:
          table salt weighs 10 oz.
          Diamond Crystal Kosher salt weighs 5 oz.
          Morton Kosher salt weighs: 8 oz.

          So:
          2/3 cup of salt in a gallon of water makes:
          a 5% solution, with table salt
          a 2.5% solution with Diamond Crystal
          a 4% solution with Morton’s

          Reply
  136. Steven Seweryn says

    August 6, 2017 at 9:48 pm

    Do not use McCormick pickling spice. This makes the pickles taste like corned beef. Keep it simple – garlic, salt, peppercorns, dill seed and mustard seed (optional).

    Reply
  137. Amy says

    August 8, 2017 at 1:51 pm

    I’ve got about half a gallon of brine leftover – can I refrigerate it and use it when I have more cucumbers? Any other suggestions for using it? It smells so good.

    Reply
    • Rebecca says

      August 10, 2017 at 7:52 pm

      You can definitely refrigerate it and plunk more cucumbers into it!!!

      Reply
  138. Sue Hamilton says

    August 12, 2017 at 6:23 pm

    We have our pickles sitting in the gallon jar but want to transfer, at some point, to the quart containers. Did I read something wrong? I don’t really want to eat them out of the gallon jar, plus they take up a lot of room in the fridge that way. What do I do? P.S. This is the first year we have attempted canning anything!

    Reply
    • Rebecca says

      August 13, 2017 at 11:17 am

      You can absolutely switch them to quart containers. Feel free to do so right before transferring into the refrigerator!

      Reply
  139. William Greene says

    August 15, 2017 at 5:26 pm

    Best pickles ever! I made a gallon to try, they turned out great! My wife loves them ! I have 2 gallons brewing now.

    Reply
    • Rebecca says

      August 17, 2017 at 7:22 pm

      Hooray! I’m so glad you like them!

      Reply
  140. Shane Peugeot says

    August 19, 2017 at 7:14 pm

    Amazing Recipe! Look forward to more

    Reply
  141. Dianna Blumrick says

    August 19, 2017 at 8:50 pm

    I love pickles. Thanks for your recipe. Do you have good bread & butter pickles too. Thank you.

    Reply
  142. Bassam Ahmad says

    August 21, 2017 at 8:37 am

    Have you tried making fermented pickles? The procedure is similar except the brine only consists of 1 tbsp kosher or sea salt to 1 cup of filtered or distilled water. You leave the container of pickles on the counter to ferment for 9 days. No vinegar is necessary because the fermentation process creates lactic acid.after 9 days of fermentation you store pickles and refrigerator. These are by for the best and crunchiest pickles I have ever made and they taste much like Clausen. They’re also beneficial because they contain helpful bacteria which is good too replenish your intestinal Flora similar to the effect of eating yogurt.

    Reply
  143. Debbi says

    August 22, 2017 at 10:35 am

    I am confused. Does this recipe make 1 gallon of pickles? If so, where does all the water go? I assume it is to be included as part of the brine. If I am wrong please let me know.

    Reply
    • Rebecca says

      August 22, 2017 at 10:41 am

      Hi Debbi-
      There will be extra brine, but you can store it in the refrigerator to top off the crock or jars of pickles if any of it evaporates. The water IS part of the brine. It’s one of the “remaining ingredients” to mix together in the pitcher. ๐Ÿ˜€

      Reply
  144. Carolyn Gidyk says

    August 22, 2017 at 5:06 pm

    These are the best pickles! I’ve made several varieties over the years and these ones are by far the simplest AND the tastiest. Thank you for sharing this recipe!!

    Reply
  145. Tera says

    August 23, 2017 at 5:32 pm

    Can you put these in smaller jars..or do the pickles need the entire brine?

    Reply
    • Rebecca says

      August 23, 2017 at 9:18 pm

      You can definitely put them in smaller jars, just distribute the pickling spice, dill, and garlic cloves evenly before pouring in the vinegar, salt, water mixture.

      Reply
  146. Brenda says

    August 25, 2017 at 6:20 pm

    Perfect! And easy! I used an abundance of garden fresh zucchini, garlic, and hot peppers, as well as cucumbers in this recipe and it all tasted wonderful.

    Reply
  147. Kathi says

    August 28, 2017 at 2:28 pm

    There are bubbles on the top of the pickles in the jar. Do I need to remove them. Not foamy of fuzzy, just bubbles

    Reply
    • Rebecca says

      August 28, 2017 at 2:33 pm

      Bubbles are fine: no worries!

      Reply
      • EZChef says

        October 14, 2017 at 7:25 am

        The bubbles are carbon dioxide – evidence of healthy fermentation.

        Reply
  148. Bob Stewart says

    September 8, 2017 at 2:01 pm

    Very close to the cold water pickle recipe from my Mother in law, her’s also had one small dried red pepper I’ve used red pepper flakes. Her best tip for crisp crunchy dill pickles is to NEVER use Chlorinated water, if I’ve had great success with distilled water (make sure it’s distilled as bottled water can contain Chlorine).

    Reply
  149. Christy Raymond says

    September 11, 2017 at 1:33 pm

    Why not dill weed instead of dill seed?

    Reply
    • Rebecca says

      September 12, 2017 at 9:06 am

      There are a couple of reasons. First and most importantly, the dill seed provides a deeper, stronger dill flavour than the frondy weed/leaves. The seeds have a more traditional “pickle” flavour. That’s why when using fresh dill, you put in the seed heads. Second, the leaves/weed tend to cling to everything and float unpleasantly in the pickle brine while the seeds settle helpfully to the bottom for the most part.

      Reply
  150. Jill Ziemski says

    October 2, 2017 at 11:37 am

    I was so excited to make these pickles and am quite proud of my jars! I tried one yesterday, after three days of sitting, and it was awfully salty. ๐Ÿ™ Will this change while they sit and refrigerate?

    Reply
  151. Richard Halsey says

    October 9, 2017 at 11:34 am

    Hi Rebecca, I’ve been making Claussen knock-off pickles for years, but I lost my original recipe, and last year’s batch did not turn out very well. So I’ve been looking at a lot of copycat recipes. I notice that many have a ration of about .25 cup salt, 1 cup vinegar, 3 cups water. Yours is much more diluted, with .66 cups salt, 1 cup vinegar, 1 gallon water. Any thoughts or info on the variation of brine strength?

    BTW, I use green tomatoes instead of cukes. Claussen used to sell them, but not any more.

    Reply
    • EZChef says

      October 14, 2017 at 7:20 am

      The only consistent way to measure salinity is by weight:

      To 1 liter of water (1,000 gm), you add:
      20 gm of salt, for a 2% solution,
      35 gm of salt, for a 3.5% solution,
      40 gm of salt, for a 4% solution,
      50 gm of salt, for a 5% solution,
      Etc.
      I just made a batch, with a 5% solution, and it came out very good. Lacto fermentation generates its own acidity, but I’ll add some cider vinegar, for flavor, after I refrigerate the jars.

      Reply
      • Richard Halsey says

        October 15, 2017 at 6:08 pm

        Thanks EZChef for this information! Now I can more accurately compare recipes. The batch I made last week was apparently about 7.5% salinity, which I subsequently learned, is close to commercial strength brine.

        Reply
        • EZChef says

          October 17, 2017 at 9:13 am

          Give Us Feedback: Let us know, what brine strengths and curing times you have tried, and how your pickles turned out. That way, we can find the optimal recipe.

          Reply
          • Richard Halsey says

            November 2, 2017 at 1:25 pm

            7.5%, and 6 days on the kitchen counter (turned daily) produced a very good result.

          • EZChef says

            November 2, 2017 at 1:36 pm

            I just made a jar of pickle spears, with a 6% brine, and they tasted Good, after only two days of curing.

  152. Deborah says

    October 17, 2017 at 8:42 pm

    Day 1,and I tasted my pickles and it was a little salty. What can I do to save them or will the taste change the longer they stay in the brine.

    PLEASE HELP ME! !!!!!

    Reply
    • Rebecca says

      October 18, 2017 at 7:05 pm

      The taste changes for sure. Did you use Morton’s coarse kosher salt or another salt?

      Reply
      • Deborah says

        October 18, 2017 at 11:21 pm

        Yes I used Morton coarse kosher salt.

        Reply
        • EZChef says

          December 19, 2017 at 7:59 am

          You MUST weigh the salt & water, to arrive at the right percentage solution.
          The same volumes, of table salt or Morton Kosher salt or Diamond Crystal Kosher salt, will all weigh different amounts.

          Reply
  153. Deborah says

    October 17, 2017 at 9:28 pm

    What is the correct portion to make the brine for 2 quarts and 4 pint jars.

    Reply
  154. Bruce Krahn says

    February 7, 2018 at 10:51 am

    Add alum for extra crunch.

    Reply
    • Rebecca says

      February 7, 2018 at 3:25 pm

      Iโ€™ve never used alum in fermented pickles. I wonder how it would work out.

      Reply
  155. Tina says

    February 19, 2018 at 10:46 am

    Where would I buy mixed pickling spices?

    Reply
  156. Dorothy Morgenstein says

    March 29, 2018 at 2:30 pm

    I love you recipe; however, I need to divide into 1/4 so I can make 2 quarts at a time. Could you help me figure out how much of ingredients? I’d appreciate your help! Sincerely, Dorothy Poki’i

    Reply
  157. Melissa Griffiths says

    April 23, 2018 at 3:37 pm

    I made this recipe just as directed and they turned out PERFECT! I’m dreaming of garden cucumbers so that I don’t have to buy them next time. SO great.

    Reply
    • Rebecca says

      April 23, 2018 at 10:08 pm

      Wheeeee! I’m so glad you loved them!

      Reply
  158. Denise Freitas says

    May 5, 2018 at 10:13 am

    I made these last summer with the abundance of cucumbers from our garden. They were easy and the end result was enjoyed by all. I will either make my own pickling spice to leave out the cloves. While the cloves are not unpleasant, they just ad a flavor that I do not associate with refrigerator dill pickles. Clove goes with sweet pickles to me. Anyway, as the jars aged in the refrigerator (I had a 2 recipes), the brine became a bit “boozy”, not cloudy or fuzzy, just a bit bubbly. I’ll use this recipe again.

    I do have a question for you, have you ever used this recipe and then processed in a low temperature hot water bath to have a shelf stable pickle? While I have a second refrigerator, I’d like to have a shelf stable version as well. For a third batch of pickles, I tried another recipe that I found and had high hopes for the results. BUT, the end result was a pickle so salty that we couldn’t eat them.(https://www.youtube.com/watch?v=7MKGTCj4GXc) The low temperature canning recommendations come from National Center for Home Food Preservation, http://nchfp.uga.edu/how/can_06/low_temp_pasteur.html.

    I’d love to hear your thoughts.

    Reply
    • Rebecca says

      May 9, 2018 at 9:23 am

      Hey Denise-
      I’m so glad you love these pickles. I love them, too. I’m afraid this recipe is not suitable for canning because of low acidity. It’s the acidity that really cinches it, unfortunately, and that’s one of the hallmarks of the flavours of this pickle.

      Reply
      • Denise Freitas says

        May 9, 2018 at 2:47 pm

        thanks for your reply. I will make your recipe again and will continue to pursue a shelf stable kosher dill.

        Reply
  159. Anna says

    May 11, 2018 at 11:26 pm

    I just made these tonight. Hopefully they turn out well. I used 2 of the extra large canning jars which are actually to large to use if you’re processing anything. 4 other jars of pint and a half. The pint and a half are also freezer safe. I’m wondering after they sit out for, 4 days if they would keep longer if you freeze them?
    Thanks

    Reply
    • Rebecca says

      May 12, 2018 at 8:46 am

      Hi Anna- I wouldn’t freeze them as I’m thinking that will be very likely to make your pickles mushy. Enjoy your pickle bounty!

      Reply
      • Anna Eastman says

        May 12, 2018 at 10:44 am

        Yes, thanks I was wondering about that mushy business too.
        My Amish cousins make freezer pickles for when they host church but they are sweet and sliced very thin. They are good but I love these garlic Dill better.

        Reply
  160. Grover T Duffield says

    May 14, 2018 at 9:39 pm

    Could you use this for pickled eggs? I am trying to find a clearer brine.

    Reply
    • Rebecca says

      May 15, 2018 at 5:24 pm

      Hey there, Grover. I think after you’ve pickled cukes in it, it would be lovely for eggs. I’m not sure if it would be sufficient to pickle it before it’s gone through the fermentation process with the cucumbers in it, though.

      Reply
  161. Deb says

    May 17, 2018 at 8:30 pm

    I make bottle y on dill pickles every year. I bring the brine to a boil and pour the boiling liquid over the cukes, then seal and put in a cool place till around Thanksgiving. I have to differ with you on your statement that they wont be crunchy hnoisy crunchy when bitten) though. Mine are always firm and crunchy every time, no matter if itโ€™s 2 months or a year after I make them! But, that being said…even though nothing tops homemade I do love Claussen and will be giving this recipe a go! Thanks for sharing for all of us pickle lovers! I prefer them over any popsicle or ice cream! I have a great Mustard Pickle recipe if you want. I love them so much I snack on them like candy! Iโ€™ll choose them even instead of chocolate!

    Reply
    • Deb says

      May 17, 2018 at 8:34 pm

      Excuse the typos! Oh, and I didnโ€™t go beyond a year on the crispness because I completely run out by the next pickling season. Between me and my husband and both of our families Iโ€™m lucky if 3-4 doz. qts. last the full year! LOL! But I love to share all of my canning projects with family and friends!

      Reply
  162. Cbard says

    May 22, 2018 at 7:11 pm

    I followed this recipe exactly last season. All pickles were properly submerged and all went bad. Such a waste of work, growing,harvesting, picking, waste of refrigerator space, etc. I have no idea why.

    Reply
    • Rebecca says

      May 22, 2018 at 8:31 pm

      Hi CBard, without being in your kitchen, it’s hard to know what went wrong for you. Many people have had great success with this recipe, so I have to assume it was an issue with the cucumbers. Perhaps they just weren’t the best pickling cucumbers? Or if they were gathered at intervals and some of them were older when they went into the brine, they may have already had the enzyme that causes softening released in them. It really is hard to know!

      Reply
  163. Michael Dobosh says

    May 28, 2018 at 2:22 pm

    Hi I made you Pickles today at 5 will be 3 days checked on them head fuzzy mold on top there in glass jars and the water inside is cloudy are these pickles ruin

    Reply
    • Rebecca says

      May 31, 2018 at 9:44 am

      Hi Michael- It sounds like those may have gotten a little bad mold in them unfortunately. The cloudiness is nothing to worry about- all brine does that at some point. It’s the fuzzy mold that concerns me. When you try this again, taste the pickles each day. When they taste flavourful throughout, you can move the jar to the fridge whether or not you’re at 3 days.

      Reply
  164. Patricia Brooks says

    June 3, 2018 at 1:51 pm

    We have quart jars on hand are confused as to how you use a gallon of brine when the pickles are going to cause displacement. Can you tell us how?

    Reply
    • Rebecca says

      June 4, 2018 at 9:54 am

      You may not use the entire gallon of brine, but it’s best to have it on hand since you’ll need to top the brine off once or twice because of evaporation.

      Reply
  165. Nadine says

    June 3, 2018 at 7:42 pm

    I very rarely leave comments but these pickles from this recipe turned out so good that it just is it’s amazing it blew my mind this is my go to recipe from here on out !

    Reply
    • Rebecca says

      June 4, 2018 at 9:52 am

      That is fantastic, Nadine! Thanks for letting me know!

      Reply
  166. Margaret says

    June 15, 2018 at 12:08 pm

    This is a great recipe! Love it! I use half gallon, wide mouth jars. I found some good size cheesecloth bags that fit over the entire jar. I put those over the top like a sock and then screw just the band on before leaving them on the counter. Works wonderfully.

    Reply
  167. Jeanne Pembroke says

    June 20, 2018 at 9:19 am

    Just wondering why there is no alum in this recipe. Doesn’t th a help the CRISPINESS?

    Reply
    • Rebecca says

      June 20, 2018 at 4:11 pm

      This particular recipe doesn’t need it, Jeanne!

      Reply
  168. veronica Duncan says

    June 22, 2018 at 3:13 pm

    Do these have to stay refrigerated? Or can I just put a rubber seal on top and keep on shelf?

    Reply
    • Rebecca says

      June 23, 2018 at 10:31 am

      Hi Veronica- These definitely need to be refrigerated! ๐Ÿ™‚

      Reply
  169. Angela Ivy says

    June 27, 2018 at 7:00 pm

    Will one cup of brine cover the pickles?

    Reply
    • Rebecca says

      June 28, 2018 at 9:47 am

      Hi Angela- One cup of brine will definitely not be sufficient to cover the pickles. Thankfully, the brine portion of the recipe makes quite a lot more than one cup.

      Reply
  170. Jess says

    June 29, 2018 at 2:45 pm

    I used the stove top for this recipe, they turned out amazing!!!

    Reply
  171. Judy says

    July 3, 2018 at 11:21 am

    How can all these ingredients fit in a gallon jar when yo have a gallon of water and vinegar and 34 cucumbers?

    Reply
    • Rebecca says

      July 5, 2018 at 9:27 am

      Hi Judy- The short answer is that you won’t fit it all in at the beginning. The extra brine should be stored in the refrigerator to top off your pickles as needed.

      Reply
  172. Kelli says

    July 4, 2018 at 8:19 pm

    Will any cloth work

    Reply
  173. K says

    July 9, 2018 at 8:15 pm

    I made these. So simple. Why do they cost more? Because they have a short life. So will make them whenever I can. Going to add sugar to make them sweet next time. Love the easy recipe!!

    Reply
  174. John Garcia says

    July 10, 2018 at 3:05 am

    Going to try this, but I have a question. Could I use the leftover juice from a Claussen jar (many) to use in this same manner?

    Reply
  175. Kim says

    July 12, 2018 at 11:24 am

    I was just wondering if the juice can be reused after all the pickles are gone?

    Reply
    • Rebecca says

      July 12, 2018 at 8:58 pm

      Hi Kim- I sometimes toss a couple of fresh picklers into the jar in the refrigerator, but I don’t re-use the brine to re-start the process.

      Reply
  176. Eddisu Barker says

    July 12, 2018 at 6:26 pm

    We like spicier pickles, so added double the garlic and two Serrano peppers with seeds in the bottom of the gallon container! Everything else the same and they are great!

    Reply
    • Rebecca says

      July 13, 2018 at 11:01 am

      I love the idea of spicier pickles. Thanks for sharing your idea, Eddisu!

      Reply
  177. Elaine McVey says

    July 12, 2018 at 9:22 pm

    You nailed this Amanda. Every year I use your recipe. Thank you for sharing!

    Reply
  178. Deborah L Gordon says

    July 16, 2018 at 2:20 pm

    Hey, if you add a fresh grape leaf, about hand-sized, per qt liquid, you get that crunch you like. God bless!??

    Reply
  179. Thomas W McCort says

    July 29, 2018 at 12:40 pm

    Hi Rebecca, we may have discussed this before, but I’m still mystified by how you can fit 4 pounds of cucumbers, 1 gallon of water and 1 cup of vinegar — not to mention the salt, garlic and spices — into a 1-gallon jar. I must be missing something. Sincerely,
    Tom

    Reply
    • Rebecca says

      July 30, 2018 at 4:28 pm

      Hi Thomas- I have mentioned it a couple of times in response either to you or to other readers, but four pounds of cucumbers when cut into spears or halves should just fit with the dill and spices and garlic when squeezed into the jar. There is no way all of the liquid will fit, but you keep the excess to continue topping off the jar as the liquid evaporates. Best of luck!

      Reply
    • Rebecca says

      August 1, 2018 at 10:01 am

      I should also mention that it will take a little packing to get the pickles in there, but that’s as it should be. You don’t really want them floating around in the brine as much as you want them to be well submerged and snug.

      Reply
  180. Gene says

    July 30, 2018 at 10:21 pm

    Made these for the first time…cut recipe in half and made 6 jars of pickles! This recipe NAILS IT! I’ll NEVER buy Claussen again when i can make em for pennies and its hard to tell the difference! THANK YOU for this recipe!!! Ya CRUSHED the pickle game!!!

    Reply
    • Rebecca says

      August 1, 2018 at 9:59 am

      Thanks so much, Gene! I’m so glad you love them, too!

      Reply
  181. Melissa says

    August 6, 2018 at 10:45 pm

    Has anyone tried to freeze these?

    Reply
  182. Rebecca says

    August 11, 2018 at 11:13 am

    Should you crush the garlic cloves or put them in whole?

    Reply
    • Rebecca says

      August 13, 2018 at 10:35 am

      Pop them in whole! If you want to up the garlic flavour, just rough them up a little bit first. ๐Ÿ™‚

      Reply
  183. Robert Solberg says

    August 20, 2018 at 3:27 pm

    Can I boil brine and water bath jars of pickles to make them last all winter

    Reply
    • Rebecca says

      August 24, 2018 at 5:53 pm

      I’m afraid not, Robert. These are not suitable for canning.

      Reply
  184. Christy Willard says

    August 21, 2018 at 10:47 am

    I LOVE this recipe!! Thanks for sharing. I won’t be making any other pickles than these.

    Reply
    • Rebecca says

      August 24, 2018 at 5:52 pm

      Thank you, Christy! I’m so glad you love them!

      Reply
  185. Melissa Allen says

    August 22, 2018 at 6:32 pm

    I just made these and have 1/2 the brine left ?

    Reply
    • Rebecca says

      August 24, 2018 at 5:49 pm

      Hang onto it! You’ll probably want to top them off from time to time!

      Reply
  186. Heather says

    August 23, 2018 at 2:42 pm

    Hi! I tried your recipe as I was excited to make knock off clausens. However my brine got very murky and the pickles had a bitter Zac taste to them at the second day. So I put them in the fridge and now the cukes/pickles are mush and they just squeeze/ooze out of the peels when I pull them out of the jar. Any thoughts as to what I did wrong? I followed your recipe to the t and I used fresh picked cucumbers from my garden.

    Reply
  187. Terri says

    August 23, 2018 at 10:09 pm

    Why preferably RAW cider vinegar in your recipe? How does that make a difference in you recipe?
    Canโ€™t wait to try your recipe!

    Reply
  188. Jenny says

    August 29, 2018 at 2:28 pm

    You are rightโ€” best pickles in the word!

    Reply
    • Rebecca says

      August 31, 2018 at 6:32 pm

      Thanks so much, Jenny!!

      Reply
  189. Patrick Baker says

    September 5, 2018 at 2:31 pm

    What do you mean by pickling spices? Do I have to go buy a package of some other brands pickling seasoning?

    Reply
    • Rebecca says

      September 7, 2018 at 1:21 pm

      Pickling spices are found in the spice section of almost every grocery store. They can also be purchased at bulk food stores. They’re not hard to find at all when you know where to purchase them. ๐Ÿ™‚

      Reply
  190. Cyndi says

    September 8, 2018 at 11:09 pm

    Are there any special instructions for cleaning the jars before making these pickles, like sterilization? Or is that only if you were canning the pickles?

    Reply
  191. Michael says

    September 15, 2018 at 8:37 pm

    Easy to make, simple recipe that results in wonderful claussen tasting pickles!! Kudos!!

    Reply
  192. Mark says

    September 21, 2018 at 9:28 pm

    This recipe calls for twice the brine needed. Eg, I reuse Claussen plastic jars labelled 64 ounces, ie, half gallon jars. I make half the liquid+spices recipe in one jar, then layer 9 large cukes (trimmed& quartered), garlic, and dill seeds intotwo other jars. Finally, I pour the brine mixture into the two jars, and it exactly fills them to the top. The pickles will be crispier if you start with refrigerated water, vinegar and cukes.

    Reply
  193. Nancy says

    October 4, 2018 at 12:19 pm

    I put the pickles in a gallon jar but the brine didn’t cover all of them; I did put a heavy glass weight on them. I added more water to cover. Hope they’ll still be pickles when they’re done! ๐Ÿ˜‰

    Reply
    • Rebecca says

      October 5, 2018 at 11:08 am

      I hope it works out for you, too!!

      Reply
  194. Lisa Marie says

    October 16, 2018 at 11:53 am

    This recipe is amazing! They taste better than any store bought high end pickles Iโ€™ve bought!!
    The only recipe I will ever use and it is super easy.
    Thank you!

    Reply
    • Rebecca says

      October 17, 2018 at 11:57 am

      Hooray, Lisa Marie! Thank you so much for such a great rating and I’m so glad you love it!

      Reply
  195. Dawn says

    October 23, 2018 at 6:42 pm

    I tried your recipe and although the delicious flavor was still in the brine, every pickle was absolutely mushy and completely unedible. Any ideas on where I went wrong?

    Reply
  196. Lindsey says

    November 3, 2018 at 9:45 pm

    This recipe sounds amazing! Have you ever tried throwing any other veggies in the brine to pickle as well? I love pickled carrots, cauliflower, onions, pepper, and mushrooms! Just wondering if you think the same process would work on these?

    Thanks so much!
    Lindsey

    P.S. I drink pickle juice when I have a belly ache. Helps every time and tastes good! ?

    Reply
    • Rebecca says

      November 4, 2018 at 9:24 am

      Hey Lindsey! Thanks so much! I hesitate to say yes or no on whether the process would work on other veggies, but I would definitely plunk them into the brine after eating the cucumber pickles… I’d just stash that in the refrigerator. If you play around with it and love the results, please let me know!

      Reply
      • Lindsey says

        November 12, 2018 at 5:37 pm

        Oh my gosh!!!! AMAZING!!!!! I pickled regular old cucumbers, carrots, asparagus, green beans, onions, mushrooms, and cauliflower using this brine. So delicious!!!!! The cauliflower was by far my favorite! I did put all of the jars directly into the fridge and they all turned out great really fast! I did put a ton of cloves of garlic in, used fresh dill and dill seed in addition to the pickling spices, used Braag raw organic vinegar, and blue diamond kosher salt. I just can’t get over how easy, beautiful, and delicious these turned out! Thank you so much for sharing! You are the bomb dot com! โค๏ธ

        Reply
        • Rebecca says

          November 13, 2018 at 11:14 am

          Hot dang, that all sounds so good, Lindsey! I may have to give it a go myself. It sounds a little like a fermented giardiniera! and thanks for making my day!!!

          Reply
    • Myloa Nelson says

      January 29, 2019 at 8:16 am

      “P.S. I drink pickle juice when I have a belly ache.”

      I am so going to try that. I didn’t know it was a remedy. Thanks for sharing Lindsey.

      Reply
  197. Sasha says

    December 7, 2018 at 12:53 pm

    I thought I had seen a post on pickles being mushy…

    “jamie says July 25, 2012 at 3:25 pm 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 werenโ€™t the problem. Any ideas?”

    I had the same problem – cut mine into spears and used your recommended spices, etc. but they were MUSH – I threw them out. I also saw that someone put theirs in the freezer for an hour. Even if that helps, should I maybe only cut into halves when sitting on the counter? Thanks.

    Reply
  198. Sanchez says

    December 21, 2018 at 9:21 am

    How long can I keep it?

    Reply
  199. Christa Cogle says

    January 13, 2019 at 9:04 am

    can I use course Himalayan salt???? and apple cider vinegar??
    Regards Christa

    Reply
    • Rebecca says

      January 13, 2019 at 12:17 pm

      Hi Christa- I know people make pickles with all kinds of salt, but I haven’t personally tried making it with Himalayan pink salt. As for apple cider vinegar, that’s exactly what I call for in the recipe. Maybe there was some confusion over the terminology, but it’s the same thing. ๐Ÿ™‚

      Reply
  200. Myloa says

    January 14, 2019 at 12:46 pm

    Can/should the garlic be minced?

    Reply
    • Myloa Nelson says

      January 27, 2019 at 7:31 pm

      I went ahead and made them and answered my own question. No mincing/chopping of the garlic was needed. I left the cloves whole. I did however use distilled white vinegar (I am not a fan of ACV) as well as distilled water instead of tap just to be on the safe side (I live in Georgia). For me, it was dill seed because I didn’t have heads of fresh dill. I cut the recipe in half because I didn’t have enough cukes for a full gallon. But forget all of that these taste GREAT! This was my first time making pickles and I can truly say Rebecca nailed it on this one. I am now going to make these instead of buying the expensive ones from the grocery store. So simple to do and so crunchy and garlicky. WOW! By the way I used Marshalls Creek pickling spice. It was perfect for me because I hate cloves and cinnamon (yuck). These pickles were spot on for my taste buds after the 4 days. Really don’t have to worry about how long they’ll keep because I cannot stop eating them and they will be gone soon! Thanks for sharing this.

      Reply
    • Myloa says

      January 27, 2019 at 7:47 pm

      I went ahead and made them and answered my own question. No mincing/chopping of the garlic was needed. I left the cloves whole. I did however use distilled white vinegar (I am not a fan of ACV) as well as distilled water instead of tap just to be on the safe side (I live in Georgia). For me, it was dill seed because I didn’t have heads of fresh dill. I cut the recipe in half because I didn’t have enough cukes for a full gallon. But forget all of that these taste GREAT! This was my first time making pickles and I can truly say Rebecca nailed it on this one. I am now going to make these instead of buying the expensive ones from the grocery store. So simple to do and so crunchy and garlicky. WOW! By the way I used Marshalls Creek pickling spice. It was perfect for me because I hate cloves and cinnamon (yuck). These pickles were spot on for my taste buds after the 4 days. Really don’t have to worry about how long they’ll keep because I cannot stop eating them and they will be gone soon! Thanks for sharing this.

      Reply
  201. Thelma says

    January 17, 2019 at 12:19 pm

    Cannot wait till summer to try

    Reply
    • Fiona says

      January 31, 2019 at 10:11 pm

      Hi from New Zealand, where Dill Pickles are not really a tradition, or if they were with the early settlers the tradition never reached our family, even though we have Polish ancestry from the 1800’s. The pickles are mostly called Gherkins and the supermarket varieties are mostly VERY inedibly sweet. I have a very sweet tooth, but since working hard at it for the past several years, I just can’t takecane sugar anymore, it burns my mouth!
      So. I just made these two weeks ago. THEY ARE AMAZING! Last year I made just plain lacto fermented cukes, which some of the grandchildren devoured by the jarful. But lots of jars went soggy quickly and graced the compost with their presence.
      These pickles are incredible. For those in the Northern Hemisphere, plan your gardens NOW, order your seeds, and grow LOTS of pickling cucumbers AND perhaps budget for a PICKLE FRIDGE. We just decided to! Currently harvesting 13 cucumbers every couple of days, and the pickling varieties haven’t really started yet, so it’s pickle mania around here!

      Reply
  202. John Barnas says

    January 25, 2019 at 7:30 pm

    How long can you keep refrigerated home made pickles?

    Reply
    • Myloa says

      January 27, 2019 at 7:37 pm

      From my understanding they will keep for like 5 or 6 months in the fridge but mine won’t last tht long because we ate them!

      Reply
  203. TALINE GEBBIA says

    January 29, 2019 at 4:40 pm

    My brine turned cloudy, all pickles are submerged, its day 4, now in the refrigerator. Do I have throw pickles away because of cloudy brine?

    Reply
    • Rebecca says

      January 31, 2019 at 6:31 pm

      Cloudy brine is fine!!! No worries! If it starts getting fuzzy, you would want to throw it out.

      Reply
  204. Laurie says

    March 3, 2019 at 6:23 pm

    You pick out the cinnamon and cloves but leave the allspice in the pickling spices?

    Reply
    • Rebecca says

      March 5, 2019 at 7:56 pm

      I sure do!

      Reply
  205. Bee says

    March 7, 2019 at 9:57 am

    So glad I found this recipe .Iโ€™ve been trying different pickle recipes for years and this one is by far the BEST !! I did add fresh dill to my jars but other than that i didnt change a thing .

    Reply
    • Rebecca says

      March 9, 2019 at 7:14 pm

      Thanks so much, Bee! I’m so glad you loved it. ๐Ÿ™‚ I love adding fresh dill when it’s available.

      Reply
  206. Aomori Davis says

    March 19, 2019 at 6:04 pm

    I have never seen just raw cider vinegar….do you mean apple cider vinegar? Or where would I find just cider vinegar?

    Reply
    • Rebecca says

      March 20, 2019 at 11:19 am

      Hi Aomori- Raw apple cider vinegar (raw cider vinegar) is vinegar with the mother still in it. A common brand is Bragg’s. If you live near Wegman’s Grocery Stores, they have a store brand of raw apple cider vinegar. Basically, it still has the “starter” in it and adds a probiotic to your finished product.

      Reply
  207. Eric says

    March 30, 2019 at 2:26 pm

    If the jar is a gallon and filled with cucumbers, a gallon of water wonโ€™t fit. How much water should I use for the brine? Thanks!

    Reply
    • Rebecca says

      April 1, 2019 at 3:15 pm

      Hi Eric! You’re correct. It won’t all fit in there at once, but much of it will. I still recommend making the full gallon because you don’t know how much will fit (much depends on how tightly packed your cucumbers are) and you’ll probably want to top off the liquid over the next couple of days as it evaporates.

      Reply
  208. John Hoft says

    April 9, 2019 at 8:15 pm

    I have loved Claussen’s since forever, and will definitely try this recipe (thanks for posting it!) noting CrackerjackHeart’s advice of using distilled water to alleviate cloudy brine.

    I have a few questions about your directions:

    1. When you say, “Wash cucumbers but do not scrub them”, can you be more specific? Does this entail only rinsing them (in cold / hot water) and/or rub them with your bare fingers?

    2. I’d bet the brand / version of each ingredient (especially the raw cider vinegar & pickling spices) will affect the taste of your Claussen Knock-Offs, so, what brands / versions of the ingredients did you use? Regarding the raw cider vinegar, do you suggest an unflavored version (not apple-flavored)?

    Please explain sparing no detail – TIA!

    Reply
    • Rebecca says

      April 10, 2019 at 4:29 pm

      HI there, John! Great questions.
      1) I mean to wash with your fingers in cool water but not scrub with a brush.
      2) I use Bragg’s raw apple cider vinegar straight from the bottle. I would not use a flavoured version, but generally speaking apple cider vinegar and cider vinegar are the same thing. Raw vs. pasteurized would be a bigger flavour difference.
      And as for spices, I generally use McCormick’s or the no-name brand blend I get from an Amish bulk market nearby. Either way, I’d say that you’d be fine!
      Happy Pickling!

      Reply
  209. Mary Headlee says

    April 14, 2019 at 5:40 am

    You’ve saved my budget. I’m seriously addicted to Claussen pickles, and I can’t afford it! I’ve blown through three jars this week. ($4.29 each….That explains my search for a recipe.)

    Reply
    • Rebecca says

      April 14, 2019 at 10:20 am

      HA! You’re very welcome. I’m so glad you found me. ๐Ÿ™‚

      Reply
  210. carrol branham says

    April 25, 2019 at 3:56 pm

    my brine is cloudy, I followed the recipe to the letter the flavor of he pickle is very good but the brine??? not the first time this has happened??? CB

    Reply
    • Rebecca says

      April 30, 2019 at 8:26 pm

      Hi Carol- Cloudy brine is not a problem. Mold is. ๐Ÿ™‚ If your brine is cloudy, it’s a-okay!

      Reply
  211. Bryan says

    April 26, 2019 at 8:31 pm

    What cucumber do you use? I am not able to find Lithuanian cucumber seeds?

    Reply
    • Rebecca says

      April 30, 2019 at 8:24 pm

      I use the freshest picklers I can get from the CSA or farmers market. The vendors I deal with always recommend whatever the most freshly harvested cukes are to me. ๐Ÿ™‚

      Reply
  212. Pam says

    May 8, 2019 at 4:16 pm

    I’m not making pickles yet ,just want to make juice, for leg cramps. Thanks for sharing.

    Reply
  213. Fee says

    May 28, 2019 at 1:08 am

    Omg! I’m going to make some! I need to go to pickles anonymous! Lol, Claussen’s are my fave!

    Reply
  214. Fee says

    May 28, 2019 at 1:29 am

    Is there preference to brand of pickling spice mix that anyone prefers over another?

    Reply
  215. Don says

    May 29, 2019 at 12:11 pm

    Thank you Kanye, very cool.

    Reply
  216. Penny Moody says

    May 30, 2019 at 1:40 pm

    I want to put up all my cucumber pickles. How can I seal my lids to can them all?
    Can I water bathe them to not make them soggy?

    Reply
    • Rebecca says

      June 2, 2019 at 5:24 pm

      Hi Penny- Unfortunately, these are not suitable for canning. They do not contain anywhere near the amount of acidity to create a pickle that is shelf stable.

      Reply
  217. Lisa Marie says

    June 1, 2019 at 8:24 pm

    I have made these over and over!
    The best pickles ever. Ty!

    Reply
    • Rebecca says

      June 2, 2019 at 5:32 pm

      You are very welcome, Lisa Marie!

      Reply
  218. National Restaurant says

    June 6, 2019 at 12:35 pm

    Looks fantastic! What a great way to serve Pickles.

    Reply
  219. Reid says

    June 8, 2019 at 9:46 am

    These pickles are awesome!! I did have a problem with the garlic though. It started turning โ€œblueโ€ on day 4 before sealing jar and putting in the fridge to chill……

    Reply
    • Rebecca says

      June 12, 2019 at 9:26 pm

      Hi Reid- That’s just a funny side effect! It doesn’t mean the garlic is bad!!

      Reply
  220. Anna says

    June 9, 2019 at 2:23 pm

    This recipe seems really good! I have two questions: 1 What is pickling spices? (We donโ€™t have those in Sweden)
    2. So no iodine salt?

    Reply
    • Rebecca says

      June 12, 2019 at 9:21 pm

      Hi Anna- Correct: No iodine salt! And pickling spices are a combination of whole seed spices and crushed whole spices. Here’s a good link for you to get an idea.

      Reply
  221. Toroso Restaurant says

    June 12, 2019 at 3:58 am

    I love this recipe, I made it easily thanks to your detailed instructions

    Reply
  222. Carol McCarthy says

    June 14, 2019 at 2:48 pm

    I made these yesterday, however, science will not allow you to put 1 gallon of cold water along with 35 pickles and 2/3 cup vinegar and salt/spices in a gallon jar…just won’t fit….lol….bought a 2 gallon brewing tub, and now waiting for results, did add some Bay leaves as another pickler said that they keep the pickles crisp…we shall see…will update on Monday. I’m so hoping this recipe turns out great for me since I have a local farm stand that has great looking pickling cukes! Thanks!

    Reply
    • Rebecca says

      June 24, 2019 at 10:13 am

      Oh, Carol. ๐Ÿ™‚ I know you can’t fit it in there. It defies physics. What it DOES allow you to do, though, is have extra brine on hand for topping off the jar when there is inevitable evaporation. I’ve not tried the bay leaves, but I’ve used fresh grape leaves and they do a great job of keeping things crisp.

      Reply
  223. Geo says

    June 14, 2019 at 7:41 pm

    Can these be made without vinegar?

    Reply
    • Rebecca says

      June 24, 2019 at 10:10 am

      Hi Geo- I have not tested this recipe without vinegar so I’m not sure. I would not be inclined to do that.

      Reply
  224. Teresa says

    June 15, 2019 at 9:10 pm

    These turned out fantastic! Thank you.

    Reply
    • Rebecca says

      June 24, 2019 at 10:09 am

      Hooray- Teresa! I’m so happy!!

      Reply
  225. Lacey Goldman says

    June 20, 2019 at 3:31 pm

    Hello, I’m very excited about they pickles! However, my seed are floating to the top. Is that a problem since everything is suppose to be under liquid? I also used ground coriander instead of seed. I looked all over our small town and couldn’t find any. Will that ruin everything?
    Thank you for your time,
    Lacey

    Reply
    • Rebecca says

      June 24, 2019 at 10:02 am

      Hi there… No worries about the seeds floating. I’m a little more concerned about the ground coriander as it is much more potent in the same measurement than the seeds would be. We’ll have to wait and see how it turns out! Please let me know how the flavour is with the ground coriander.

      Reply
      • Lacey says

        July 16, 2019 at 3:56 pm

        The pickles turned out GREAT with ground coriander! I made seven pints with a teaspoon of coriander in each. My mama and little girl left me ONE jar! ?

        Reply
  226. Lacey Goldman says

    June 20, 2019 at 5:38 pm

    Hello, I’m having trouble getting my dill seeds from floating to the top. Will they develop mold and ruin the batch?
    Thank you for your time,
    Lacey

    Reply
    • Rebecca says

      June 24, 2019 at 10:01 am

      Hi Lacey- They’ll be fine! NO worries!

      Reply
  227. Dan says

    June 23, 2019 at 10:35 pm

    Iโ€™ve been making refrigerator pickles with equal parts vinegar and water. How in the world do you only use 1 cup of vinegar? I refrigerate mine while they marinate-is that the difference? I want to try these!

    Reply
    • Rebecca says

      June 24, 2019 at 9:59 am

      Hi Dan- This is a pickle that’s meant to ferment a little bit. I’d love to hear what you think of these compared to your usual ones if you make them!

      Reply
  228. Linda says

    June 24, 2019 at 9:02 am

    Ready to make these! If I leave them whole and not cut them ( as someone stated to make them more crispy) will they still be infused with all the spices?
    Also – does it have to be glass or could it be rubber maid container? You can tell I don’t do pickling! lol

    Reply
    • Rebecca says

      June 24, 2019 at 9:58 am

      Hi Linda- I prefer glass for pickling because it doesn’t pick up or impart flavours to the pickles ๐Ÿ™‚ You can certainly leave them whole; I often do!

      Reply
  229. Robin says

    June 24, 2019 at 5:22 pm

    Can you use any cucumbers? Iโ€™ve an abundance of โ€œslicing cucumbers will they work ?r

    Reply
    • Rebecca says

      June 25, 2019 at 2:22 pm

      Hi Robin- I have not tried this with slicing cucumbers. I suspect they might not hold up quite as well, but let me know if you decide to try it!

      Reply
  230. Shi says

    June 26, 2019 at 9:50 pm

    I made this not too long ago. Three of my jars turned slightly cloudy after a couple of days. Any idea of why?

    Reply
    • Rebecca says

      July 1, 2019 at 5:11 pm

      It’s just a side effect of the fermentation and shouldn’t hurt your pickles at all!

      Reply
  231. Lynn says

    June 27, 2019 at 10:17 pm

    What is in pickling spice I have a huge herb garden that I can probably make my own but not sure what is in it.

    Reply
    • Rebecca says

      July 1, 2019 at 5:11 pm

      Hi Lynn- Pickling spice is a mixture of dried whole spices. A good staring recipe is:
      2 tablespoons mustard seed.
      1 tablespoon whole allspice.
      2 teaspoons coriander seeds.
      2 whole cloves.
      1 teaspoon ground ginger.
      1 teaspoon crushed red pepper flakes.
      1 bay leaf, crumbled.
      1 cinnamon stick (2 inches)

      Reply
  232. Kathleen M Leggio says

    June 28, 2019 at 3:40 pm

    Just finished fermenting and put in fridge this morning. Gave my husband one and he LOVED it! We have so many pickle cukes in garden, I’ve been trying different recipes for a couple weeks. Actually tossed 8 quarts in trash cause they were nasty. (Don’t want to mention names, but it was a famous prepackaged dill mix) YOUR recipe is OUTSTANDING!!! My husband said don’t make any other kind of pickle ever! He loves them and I love them. I used white vinegar cause I don’t care for cider vinegar. And I used way more garlic. Oh my, they are fabulous! Easy to make. I just ordered 2 more gallon glass jars on web so I can make more and husband just walked into into livingroom with a bowl of them. He is crazy about them. I did add a grape leaf from our grapevines. Girl, you are the bomb!!! Kudos on a fabulous recipe. Will recommend to everyone!!!

    Reply
    • Rebecca says

      July 1, 2019 at 5:13 pm

      I’m so, so happy, Kathleen! We love these things, too!

      Reply
  233. large dave says

    June 28, 2019 at 6:46 pm

    I have taken your recipe and replaced the cucumbers with Jalapenos, carrot slices & some onion & cabbage. Looking forward to the next few days!

    Reply
    • Rebecca says

      July 1, 2019 at 5:07 pm

      That sounds delicious!

      Reply
  234. Nancy Jansson says

    June 30, 2019 at 1:05 pm

    Can I cut this recipe in half or quarters??? I donโ€™t have that many cucumbers.

    Reply
    • Rebecca says

      July 1, 2019 at 5:02 pm

      You certainly can!

      Reply
  235. Nancy Jansson says

    June 30, 2019 at 1:33 pm

    I only have regular cucumbers not pickling cucumbers . Can I use those instead?

    Reply
    • Rebecca says

      July 1, 2019 at 5:02 pm

      Hi there! This recipe is tested using pickling cucumbers. If you try them with regular slicing cucumbers, please let me know what the results are!

      Reply
  236. Stephanie says

    July 2, 2019 at 1:41 pm

    If I have to weigh the cucumber down in the brine with a mug, how to I lightly cover them with cheesecloth and a lid? I already have the cucumbers in quart jars. Should I have left them in the bowl?

    Reply
    • Rebecca says

      July 2, 2019 at 1:59 pm

      Hi Stephanie- it doesn’t actually need to be a mug. It can be a saucer or a stone or anything else. If the cukes stay down of their own accord because you’ve packed them in super tightly, you won’t need a weight at all. ๐Ÿ™‚

      Reply
  237. Brenda Tallent says

    July 2, 2019 at 3:28 pm

    I also love Claussen pickles and usually cannot make it home from the store with a whole jar. I also drink the juice not only because I love it but it also helps with my muscle cramps. I will try this this weekend so thanks.

    Reply
  238. Donna G says

    July 5, 2019 at 8:21 pm

    Hello, first time making pickles but have a ton of cucumbers from my garden. Read all the comments and am still a little confused. Lots of questions. To keep them crunchy, freeze them whole for an hour and then cut them up frozen and put them in brine? Put them all in a large pot but cover loosely and push them down and then put them in jars, cover tightly and put in refrig? Use distilled or bottled water to stop cloudiness.?

    Reply
    • Rebecca says

      July 8, 2019 at 2:40 pm

      Hi Donna- I can’t speak to the efficacy of any of the methods tried in the comments. As long as you follow instructions in the recipe, you should be a-okay?

      Reply
  239. Keith says

    July 7, 2019 at 11:18 am

    Thank you very much for the recipe I will be attempting it in a week or so as Iโ€™m getting Pickling supplies for my birthday, wish me luck, will let you know how I make out

    Reply
  240. Dana Hicks says

    July 8, 2019 at 6:59 pm

    OK, so I decided to make a half batch, 2 quarts, one half gallon (2 quarts) of brine. After stuffing the quartered cukes (and the other ingredients) into 2 quart jars, I ended up with a quart of extra brine. So if I were to make a gallon jar’s worth, why would I need to prepare any more than one half gallon of brine? They’ve only been fermenting on the counter for 1 day and they smell terrific already. But I think this is a valid question because if they turn out well, I plan to make a gallon jar full.

    Reply
    • Rebecca says

      July 8, 2019 at 9:18 pm

      Hi Dana- The extra brine is there because as the liquid evaporates in your pickle jars, you may want to top it off ๐Ÿ™‚

      Reply
  241. Jenna says

    July 8, 2019 at 10:22 pm

    Pickles

    Reply
  242. Dale says

    July 12, 2019 at 10:25 am

    Just made refrigerator dill pickles last night
    ..love them! Good to know someone other than my family drinks the juice! We all had our own jar of juice in fridge, perfectly refreshing cold summer drink. Another use, my brother and I pour some dill pickle juice into our own servings of soup beans (any variety) and we do the same with black eye peas. Sounds weird, tastes great!

    Reply
  243. Beth says

    July 15, 2019 at 9:23 am

    I scrubbed my cucumbers before reading your instructions. Will they still turn out okay? Also why not use any dill weed?
    Thank you

    Reply
    • Rebecca says

      July 16, 2019 at 11:03 am

      Hi Beth- They’ll be fine, perhaps just not as crispy as they might have been otherwise. Dill weed just tends to float and clump which is a little disconcerting and/or unpleasant. It won’t ruin anything if you did use it though.

      Reply
      • beth says

        July 16, 2019 at 1:34 pm

        Thank you.I look forward to tasting them in a day or so.

        Reply
  244. btrhoads says

    July 15, 2019 at 7:49 pm

    Bangin cold, crunchy, garlicky, dill pickles!

    Reply
  245. John Doty says

    July 16, 2019 at 10:50 am

    I read the comment in the article about someone drinking the pickle juice on hot days. I live in South Florida and from my knowledge the general consensus is that Gatorade was started at the university of Miami when the football coaches got the leftover pickle juice from the commissary.?
    I drink a little pickle juice every day if I have to work outside in the summer for any length of time.

    Reply
  246. Darshana says

    July 22, 2019 at 1:06 am

    I just made this recipe, and the brine tasted Great! I used dried dill seed and the salt used for canning. I canโ€™t wait to try these.

    Reply
  247. Kathy Berry says

    July 24, 2019 at 9:56 pm

    I’ve also read about adding grape leaves, (wild or domestic), along with the di heads to help keep them crisp. Any ideas on that? Is there any way to make them last on a cool dark counter?

    Reply
    • Rebecca says

      August 6, 2019 at 5:04 pm

      It wouldn’t hurt to add a grape leaf! I wouldn’t ever leave on a cool, dark counter for storage, personally…

      Reply
  248. Linda says

    July 25, 2019 at 4:47 pm

    I made these pickles and let them sit for 4 days. The brine is cloudy is that normal?

    Reply
    • Rebecca says

      August 6, 2019 at 5:03 pm

      Cloud brine is pretty normal! It just means it’s tasty. The only thing you DON’T want is mold!

      Reply
  249. Richard King says

    July 26, 2019 at 9:35 am

    if you make smaller individual jars how do you seal them to keep?

    Reply
    • Rebecca says

      August 6, 2019 at 5:02 pm

      Hi Richard- You cannot seal these for shelf stability. They’re exclusively a refrigerator pickle. ๐Ÿ™‚

      Reply
  250. noel says

    July 27, 2019 at 11:24 am

    is cider vin the same as apple cider vin?

    Reply
    • Rebecca says

      August 6, 2019 at 5:00 pm

      It sure is!

      Reply
  251. Lori says

    July 27, 2019 at 1:55 pm

    OMG, these are the best pickles. I just made my first batch and they were to die for. I have been making pickles for about 5 years and still had not found the right recipe. You are so right about staying away from canning, putting boiling mixture over the cucumbers etc. I’m throwing out all of my other recipes and only keeping this one. Thank you so much.

    Reply
    • Rebecca says

      August 6, 2019 at 5:00 pm

      I’m so glad you love them, Lori! They’re so good and we eat so many, it’s a good thing they’re dirt cheap to make!

      Reply
  252. cheryl says

    July 27, 2019 at 3:42 pm

    Thank you for this recipe. My husband is making a second batch today. We have shared them with friends and family and everyone raves about their crisp tasty flavor.

    Reply
    • Rebecca says

      August 6, 2019 at 4:59 pm

      That is awesome, Cheryl! I’m so glad you guys love them!

      Reply
  253. Amy says

    July 28, 2019 at 10:00 am

    What is the purpose in leaving the jars open for 2-4 days before tightening them for the fridge? I used this recipe at my brother in laws house but want to take them with me. Should I reopen the jars when I get to where Iโ€™m going if we havenโ€™t reached the correct flavor?

    Reply
    • Rebecca says

      August 6, 2019 at 4:57 pm

      Hi there, Amy- You do this because the warmer temp of the room vs. refrigerator encourages the kickstart of fermentation that makes these have that particular sour taste!

      Reply
  254. 2tattered says

    July 28, 2019 at 1:45 pm

    Iโ€™m an experienced pickler and can many pints of bread and butter pickles every summer. Iโ€™ve been looking for a good refrigerator dill pickle recipe and had high hopes for these. My husband and I both hated them, and they went in the trash. The search goes on….

    Reply
  255. Stacey says

    July 31, 2019 at 8:45 pm

    Iโ€™ve never made pickles and want to try this. I eat a jar of Claussens (minimum) a week. I also love their hot pickle chips. Hence the sometimes more than a jar a week. Do you foresee any problems I need to be aware of trying this with sliced and adding a few dried Thai peppers as long as all stays below the brine? I think using dried peppers would be ok. Your opinion?

    Reply
    • Rebecca says

      August 6, 2019 at 4:51 pm

      I think that sounds outstanding, Stacey! Let me know how it works if you try it!

      Reply
  256. Lura Craner says

    August 1, 2019 at 12:50 pm

    Are these supposed to “fizz”? Mine have been in the fridge a week or so and are fizzy.

    Reply
    • Rebecca says

      August 6, 2019 at 4:48 pm

      They do get a little carbonated if they’re fermented quite well. That sounds so tasty!!

      Reply
  257. Jeannette says

    August 1, 2019 at 10:10 pm

    Cant wait to make these!!

    Reply
  258. Christine says

    August 2, 2019 at 8:36 pm

    I havenโ€™t tried this yet but want to make a note that I recently submerged some sliced kohlrabi in my clause pickle juice for 2 weeks and the result was phenomenal! Going to try this recipe with kohlrabi!!!! Canโ€™t wait!!!!

    Reply
  259. Mike Blackburn says

    August 4, 2019 at 10:21 am

    That was a whole lot of blather just to get to your recipe. I get the blog thing but very few care, hence Iโ€™m the only comment .

    Reply
    • Rebecca says

      August 6, 2019 at 4:42 pm

      Riiiiiiiiight. One of over 400 comments, actually… You’re comment 489, specifically.

      Reply
  260. Melissa Burton says

    August 6, 2019 at 9:14 pm

    I see this post is from 2011 but hoping for a reply. Is there any concern of botulism since there is no heat process? I made your recipe and am very excited about the smell but am terrified of getting sick. Can anyone ease my mind?

    Reply
    • Rebecca says

      August 6, 2019 at 10:04 pm

      Hi Melissa- You don’t need to worry because you’re not storing these on the shelf after the initial fermentation. It’ll go straight into the fridge where it will live until you’re ready to eat it!

      Reply
  261. Ginny says

    August 7, 2019 at 7:31 am

    Can you do this with whole pickles?

    Reply
    • Rebecca says

      August 7, 2019 at 12:46 pm

      I’ve done it before, but prefer the halved cucumbers because I think they absorb flavours better!

      Reply
  262. Tim says

    August 9, 2019 at 5:52 am

    Hi!

    Thank you for sharing the recipe and your experiences. We make our own pickles here in Russia though I ate tons growing up in Alabama and Georgia. Over here pickling is a way of life so I was glad to find your vlassic recipe!

    However you gave a vague statement in regards to the pickling spice. What s in the pickling spice because as you know there are countless various mixtures.

    Looking forward to hearing from you!

    Blessings,

    Tim and Larisa Tyson

    Reply
  263. Debota says

    August 10, 2019 at 7:34 am

    It is garden season .cukes comming in.I have never made pickles before .this recipe looks easy.thank you for shareing .

    Reply
  264. Nori S McKenna says

    August 10, 2019 at 12:06 pm

    This is my 2nd year making these pickles! Everyone LOVES, them!!! My next batch is going into a nice big crockery pot.My friend &family request these delicious pickles every time they come over.Thanks so much for sharing your AWESOME RECIPES WITH THE WORLD! Sincerely, [email protected] ?

    Reply
    • Rebecca says

      August 15, 2019 at 8:43 pm

      Thank you, Nori! I appreciate the love and the feedback. I really do!

      Reply
  265. Dawn says

    August 12, 2019 at 11:34 pm

    Love. Love. Love this recipe. So do my pickle snob family and friends. I cut them into spears and were they crunchy!!! I added more dill and garlic. Yummy!!

    Reply
    • Rebecca says

      August 15, 2019 at 8:41 pm

      I’m so glad you love them, Dawn! Thanks for the love!

      Reply
  266. Merle Sallee says

    August 15, 2019 at 1:37 pm

    Have made these for a couple years, they are delicious.

    Reply
    • Rebecca says

      August 15, 2019 at 8:36 pm

      I’m glad you love them, Merle. Thank you for the excellent rating!

      Reply
  267. Nori McKenna says

    August 15, 2019 at 9:13 pm

    If I make these pickles in a crock,after 4 days ,should I put them in the fridge?

    Reply
    • Rebecca says

      August 16, 2019 at 9:40 am

      I transfer them from the crock (if it’s too large for the refrigerator, and I do have a 5 gallon crock!) into jars for refrigerator storage. ๐Ÿ™‚

      Reply
  268. Susan Morgan says

    August 16, 2019 at 1:06 am

    Can’t wait to see how they taste!

    Reply
  269. Elizabeth Shimwell says

    August 17, 2019 at 6:57 pm

    Is it 2/3 cup of salt? I used that and my pickles are WAY too salty. Any tips? Thank you for your help. ๐Ÿ™‚

    Reply
    • Rebecca says

      August 18, 2019 at 10:14 am

      Hi Elizabeth- Can I ask which brand/style of salt you used? Because the 2/3 cup is correct when using Morton’s coarse kosher salt. And as the salt is dissolved in the water before being added to the jars (and not all of the brine makes it into the jars), it won’t end up being all of that salt in there.

      Reply
  270. Deb Skalecki says

    August 19, 2019 at 10:27 am

    can I use regular cucumbers instead of pickling cuks? I bought seed that the package said was English Cucumber (the picture showed long narrow cucumbers) which is what I wanted. What I’m getting are very seedy, fat cucumbers! They are turning yellow before they get very big. Not happy at all, but I don’t want to throw all these away.

    Reply
    • Rebecca says

      August 21, 2019 at 11:16 am

      Hi Deb- Ooof. The yellow makes me wonder if there’s some kind of weird cucumber blight going on for you. I had that happen a few years ago. All of my cucumbers turned weirdly yellow with a thick skin and were fat. They tasted awful, too! Even my chickens didn’t want them. Have you tried slicing and eating them? I’d hesitate to pickle them en masse, but would try it with a small batch.

      Reply
  271. Wayne Tortora says

    August 19, 2019 at 12:51 pm

    HELP!! I have cloudy brine and MUSHY pickles, what did I do wrong??

    Reply
    • Rebecca says

      August 21, 2019 at 11:14 am

      Hi Wayne- Cloudy brine isn’t a problem- that’s a sign it’s fermenting. The mushy, though, that’s sad! It could be that the cucumbers were picked a while before the pickles were made, or that there was an issue with the enzyme that causes breakdown (mushiness) of the cucumber being activated, or that the blossom end wasn’t sufficiently trimmed, or that you may have used the wrong type of cucumber. It’s hard for me to know without being there. I’m sorry! How’s the taste (I mean- I know the texture is off… but what’s the flavour like?)

      Reply
  272. Brenda says

    August 19, 2019 at 5:29 pm

    Is it supposed to taste so salty when it’s first made

    Reply
    • Rebecca says

      August 21, 2019 at 11:12 am

      Hi Brenda- Can you let me know what type/brand of salt you used?

      Reply
      • Brenda says

        August 21, 2019 at 3:25 pm

        Mortin coarse kosher salt

        Reply
        • Rebecca says

          August 21, 2019 at 4:24 pm

          Okay, my next question is whether you mixed the salt in with the water or put it directly in the jar?

          Reply
  273. Sam says

    August 23, 2019 at 3:13 am

    I halved this recipe as I had only 20 pickle cukes. I must say I thought the amount of salt was high when I read the recipe. Halving 2/3 c gave me 1/3 c to out in. I tried the pickles on day 2 of the bribing process and wowza were they salty! Thought my heart was going to beat out of my chest. I then went and read similar recipes on the web and they only use about a tsp or so. What are you thinking with this much salt? Absolutely horrible. To save my pickles I gave them a rinse and added fresh water and all other ingredients. Except salt thinking they still retained salt. Fortunately on day 4 I tasted again and a lot better.
    Can you please explain why so much salt in this? Thanks

    Reply
    • Rebecca says

      August 25, 2019 at 1:50 pm

      Hi Sam-

      I need to first ask whether you mixed the salt into the water as instructed, then poured the resulting brine over the pickles. If you added the salt directly to the jar, it would be inedibly salty. The salt is first diluted in the water/vinegar mixture and not all of it even makes it into the pickle jars… there is almost always some left over and reserved to top off the jars if they start to evaporate.

      Second, I need to confirm whether you used coarse kosher salt or canning salt. If you used iodized table salt or sea salt, you added far more salt (weight wise) than the equivalent volume of coarse kosher salt would have yielded. In other words, it would have yielded an inedibly salty result again.

      I suspect the pickle recipes you were looking at online called for adding teaspoons of salt per quart jar and not one teaspoon to a gallon of water and cup of vinegar. There are many different sorts of pickles, but this is a classic sour or fermented pickle that requires salt as part of the preservative/texturing process.

      Reply
      • Sam says

        August 25, 2019 at 6:43 pm

        Hello
        Thanks for the reply. I did mix the kosher salt with the water until it dissolved before pouring over the pickles. Not sure if it was course or not. Will have to check the box. I believe it was. I followed the directions to the letter; just cut all ingredients in half.
        I ended up draining the brine after I had tasted it. Made a new brine with a tbsp of kosher salt and put the jars in the fridge. After 2 days all was well. Tasted fine and less salty.
        I believe the tsp of salt I saw was in a different type pickle.

        Reply
        • Rebecca says

          August 28, 2019 at 5:24 pm

          Hi Sam- Thanks for getting back to me. I’m not sure where this went wrong for you. This is a pretty dead-on copy-cat of Claussen style pickles, so if you like the salt level in those, you should like these pickles. It’s a big mistake to taste it the day you’ve made it, though. The real test comes on day 4 or 5, and you have to taste the cukes, not the brine. The brine is always going to be salty; that’s the preservative effect of it. And sadly, brines are not interchangeable for different types of pickles. As I mentioned, these are a fermented style cucumber and the level of salinity is designed to encourage just the right amount of lacto-fermentation. Much more and you’ll encourage salt loving yeast growth (which would be nasty) and much less and you’ll encourage bacterial growth (also undesirable). ๐Ÿ™‚

          Reply
  274. Sheila Wiggins says

    August 24, 2019 at 7:33 am

    it is so easy and they are so awesome thank you for this recipe

    Reply
    • Rebecca says

      August 25, 2019 at 1:38 pm

      Thank you, Sheila!

      Reply
  275. Jessica says

    August 25, 2019 at 9:29 am

    I’ve had my pickles in the fridge for about 2 months and there’s a white filmy looking stuff on the very top. It doesnt look fuzzy like mold, though. Could I just skim that off and eat the pickles or should I throw the whole batch out? Thank you!

    Reply
    • Rebecca says

      August 25, 2019 at 1:25 pm

      Hi Jessica- I think you should be fine. If I’m correct, that’s a film of yeast at the top which is common in fermented vegetables. If it smells or tastes funny, though, I’d pitch it! Of course, that’s my educated guess not actually having seen it, so please proceed according to your own comfort level.

      Reply
  276. Jeffrey Hess says

    August 25, 2019 at 9:31 am

    How long do they keep in the fridge?

    Reply
    • Rebecca says

      August 25, 2019 at 1:23 pm

      Hey Jeffrey- I’d say they’d be good for about 1.5 months… they may last longer, but might suffer a little texturally after that!

      Reply
  277. Scott says

    August 29, 2019 at 2:47 am

    I definitely want o make these, but I do not like cider vinegar at all, I want to use distilled white vinegar, I’m hoping it will still be the same measurement of vinegar to water. Claussen pickles are my absolute favorite pickle and I do know that it has white vinegar not cider vinegar so I think it will work the same.

    Reply
    • Rebecca says

      August 31, 2019 at 2:11 pm

      Hi Scott- You can substitute an equal amount of distilled white vinegar for the cider vinegar, certainly!

      Reply
  278. Mary says

    August 29, 2019 at 5:31 pm

    Can I do this with ex large cukes? Can I cut them in pieces, or slices?

    Reply
    • Rebecca says

      August 31, 2019 at 2:10 pm

      Hi Mary- If they’re picklers and they’re fresh, I’d give it a go. If you try it, please let me know how they turn out for you!

      Reply
  279. Paul Scott Kaminsky says

    September 3, 2019 at 7:34 pm

    Be careful with store bought pickling spices. A major spice manufacturer (Mc you know) has a lot of cinnamon and cloves as fair portion of their ingredients. Me thinks that those two do not belong in dill pickles.

    Reply
  280. Kyle A Beverley says

    September 5, 2019 at 3:17 pm

    How long do the keep in the fridge? I imagine they don’t come out of the fridge, are they shelf safe?

    Reply
    • Rebecca says

      September 7, 2019 at 11:28 pm

      Hi Kyle- You’re correct that they do not come out of the fridge for storage; they are not shelf stable. They should be good up to 3 months in the refrigerator.

      Reply
  281. Lady says

    September 9, 2019 at 6:42 pm

    New to this, why is dried dill weed not allowed for this recipe?

    Reply
    • Rebecca says

      September 12, 2019 at 1:18 pm

      It’s a texture and flavour thing. Dill weed will float about in it which is visually and texturally displeasing. Plus, the seed has the more traditional pickle flavour/strength.

      Reply
  282. Peg says

    September 11, 2019 at 9:47 am

    Do u have to use cider vinegar? Can u use normal vinegar?

    Reply
    • Rebecca says

      September 12, 2019 at 1:14 pm

      If by “normal vinegar” you mean white vinegar, I think that would be okay. I prefer to use raw cider vinegar because it still contains the “mother” which allows you to add a little probiotic value to it.

      Reply
  283. Patricia Nunez says

    September 14, 2019 at 9:23 pm

    Excellent directions. Going to try this. I love, love pickle juice.๐Ÿ˜Š
    Thank you so much!

    Reply
    • Rebecca says

      September 19, 2019 at 9:31 pm

      You’re very welcome! Thanks so much, Patricia, and good luck!

      Reply
  284. Cindy Goodson says

    September 19, 2019 at 3:44 pm

    Hi, I am excited to make this recipe! But would it be okay to can it in a pressure canner? Thank you!

    Reply
    • Rebecca says

      September 19, 2019 at 9:06 pm

      Hi Cindy- Unfortunately, these are not suitable for canning. They’re refrigerator only! ๐Ÿ™‚

      Reply
  285. Sue says

    September 20, 2019 at 1:00 am

    I made 3 beautiful quarts of these dill pickles and after cleaning everything up I realized I made a mistake in the recipe, I only made half a batch of brine but I put in the full 1 cup of vinegar. Are they going to be ruined?

    Reply
    • Rebecca says

      September 20, 2019 at 2:15 pm

      Hi Sue- I think they should be alright, but it’s hard to say because that is different than the mistakes I have made while making them. HAHA… Please let me know how they turn out for you!

      Reply
      • Sue says

        September 23, 2019 at 6:17 pm

        Hi Rebecca, After letting them sit out the few days and then in the refrigerator to chill, the brine and the pickles tasted good, I was pleasantly surprised! I look forward to making more using the correct amount of everything Ha Ha.
        Thank you so much, Sue

        Reply
        • Rebecca says

          September 23, 2019 at 11:17 pm

          HA! I’m so glad, Sue!!!

          Reply
  286. Diane K Mattison-Nottage says

    September 21, 2019 at 7:31 pm

    Can I divide these up into quart jars? Not sure what you mean by “layering”. Don’t the spears stand up? When making spears like this I usually pack the cucumbers into the jar then add the spices, dill and whatever else I’m using then pour the brine over the top. Tends to mix up the spices a bit better than lining the bottom. Anyway, I’ll try them in quart jars and let you know.

    Reply
    • Rebecca says

      September 23, 2019 at 3:53 pm

      Hi Diane- You’re describing exactly what I mean by layering. First go the dill and spices, then the cukes, then the brine. ๐Ÿ™‚

      Reply
  287. Joe says

    October 4, 2019 at 10:53 am

    This recipe if fantastic, I had one hug problem though. The leaving them out for 3 days resulted in Botulism in 25 Jars. I have done a similar recipe before and went straight into the fridge with no problems. Just something to watch out for.

    Reply
    • Rebecca says

      October 6, 2019 at 9:12 pm

      Whoa. How did you test for the botulism?

      Reply
  288. Dorothy says

    October 5, 2019 at 6:25 pm

    Do the pickles have to br refrigerated? Canโ€™t they be kept on the countertop?

    Reply
    • Rebecca says

      October 6, 2019 at 9:07 pm

      They are improved by refrigeration texturally after the initial fermentation. ๐Ÿ™‚

      Reply
  289. Janet says

    October 12, 2019 at 7:53 am

    How long can I keep these pickles?

    Reply
    • Rebecca says

      October 13, 2019 at 9:22 pm

      In the refrigerator, fully covered in brine, they should be good for a couple of months!

      Reply
  290. Jack says

    December 30, 2019 at 12:01 am

    This is so cool!!! I am a direct copy of your husband, as I too drink pickle juice. Both me and my daughter in law swear it’s the best remedy for indigestion. I eat way to many Clausen pickles at close to $7.00 a jar, when cucumbers are .50 each! People gripe at me all the time for saving jars, now I have a reason. Oh by the way, Clausen has cheaped out, and are now using plastic jars for thier large jars. Will those work with your reciepe? Thanks so much for this! Jack

    Reply
    • Rebecca says

      January 2, 2020 at 9:11 am

      Hey Jack- I think those jars will work fine. If you’re fine with plastic, go for it. Leaving aside other reasons for opting against plastic, a big deterrent to using it is often that it’ll be no good for using with anything else after making garlicky pickles in it since it will taste/smell pickly. That shouldn’t be an issue for you since it was already pickled. ๐Ÿ™‚

      Reply
  291. Shayne Huff says

    January 27, 2020 at 9:17 pm

    First of all, thanks for the recipe! Iโ€™d wanted to make some Claussens for a while and finally made a batch but somehow they got weird.
    The cukes I got were pretty perfect but I guess a little larger than your recommended โ€œsmall to mediumโ€ as I ended up with two full gallon jars out of 20…..
    But the โ€œweirdโ€ part and question: I left them out for 4-5 days. (I checked them at 3 and they werenโ€™t remotely ready.) So on the fifth day I transferred them to smaller jars and they were awesome….at that moment in time. I put a bunch of jars in the fridge downstairs and brought one jar up to the kitchen fridge. That jar was perfect! So after killing it off in a week I went down and grabbed another jar. That jar just tasted bad. Way too โ€œpickledโ€ tasting. Figured it was a fluke so I grabbed another. Same story. All 8 jars tasted waaaaayyyyyy to much like regular dills (but not in a good way!)

    Any thoughts on why the first jar was perfect but the rest of the entire batch went sour?
    Totally bummed!

    Reply
  292. Rachel says

    April 15, 2020 at 1:02 pm

    Any suggestions for picking spices? A brand, perhaps? I’m so excited to try these, thank you so much!!!

    Reply
    • Rebecca says

      April 15, 2020 at 3:58 pm

      McCormick is a nice, reliable brand!

      Reply
  293. Theresa Bonet says

    April 16, 2020 at 6:29 pm

    Shoot, I did not buy the Cider vinegar and bought the Distilled white vinegar instead. Have you tried it without the cider? Maybe I will try a small batch… Also, in order to save time, I buy my garlic chopped in glass jars. Do you think this will make much of a huge difference?

    Theresa from Florida

    Reply
    • Rebecca says

      April 17, 2020 at 10:46 am

      Hi Theresa- It will DEFINITELY make a huge difference in flavour. The raw apple cider vinegar has the mother of vinegar in it and that adds its own health properties. If you can lay your hands on some raw apple cider vinegar that’ll be best! If not, I’d say you’ll still get benefits from the fire cider, but it will not be as tasty to drink.

      Reply
  294. Sharon Turner says

    April 28, 2020 at 4:59 pm

    Thanks.
    Looking forward to using this recipe.
    Going to shop for pickling spices and cukes.

    Reply
    • Rebecca says

      April 29, 2020 at 6:13 pm

      I hope you love this as much as we do, Sharon!

      Reply
  295. Toni says

    May 15, 2020 at 9:05 pm

    This is my second time making these pickles. The first time they were gobbled up in a few days. I just added extra garlic (a whole big clove).
    I’m never going to buy pickles from the store ever again.
    Thank you for this recipe, my family is in love with these pickles.
    I’m going to grow my own pickling cucumbers and already growing dill so I can have extra pickles to last till next spring.

    Reply
    • Rebecca says

      May 17, 2020 at 10:28 am

      Thank you so much for taking the time to rate the recipe and let me know you love it, Toni! I’m so glad you love it!

      Reply
  296. Susan says

    May 18, 2020 at 2:50 pm

    Excuse my ignorance lol, what is a dill head? Is it available at most grocery stores? Thank you!!

    Reply
    • Rebecca says

      May 18, 2020 at 4:00 pm

      No problemo, Susan! If you look at a dill plant, it’s the seed head or the dried flower! When fresh dill is in season, many grocery stores carry the big whole plant in buckets of water. They’re easier to find at farmers markets, though!

      Reply
  297. Ghulam Mohyudin says

    May 21, 2020 at 7:43 am

    It was perfect the first time. I learn so much from you as well! Keep it up great post.

    Reply
  298. Tom says

    May 29, 2020 at 10:39 pm

    Dam these are good and super easy to make
    Thanks so much for sharing

    Reply
    • Rebecca says

      May 31, 2020 at 4:45 pm

      You’re very welcome, Tom! I appreciate you taking the time to rate the recipe and let me know you liked it!

      Reply
  299. Dawnielle says

    June 9, 2020 at 4:05 pm

    Delicious! Iโ€™ve tried other recipies and they never had you do a natural ferment/pickling and these are so much better! Canโ€™t wait to use the left over brine for my vodka drinks! ๐Ÿ™‚

    Reply
    • Rebecca says

      June 9, 2020 at 8:18 pm

      Oooooh! That drink sounds SPECTACULAR, Dawnielle! I’m so glad you love it and thank you for taking the time to rate the recipe and let me know why you like it.

      Reply
  300. Hanna says

    June 12, 2020 at 9:28 pm

    I cannot wait to try this on hard boiled eggs. Iโ€™ve been putting my hard-boiled eggs in the Claussen pickle juice after the pickles were gone, but thereโ€™s just not enough. The other recipes I have tried were way to strong I might even try making pickles. LOL

    Reply
    • Rebecca says

      June 14, 2020 at 9:41 pm

      Woohoo, Hanna! That’ll be so flippin’ good!!!!

      Reply
  301. Pickle Pansy says

    June 23, 2020 at 10:55 am

    I made these using the smaller cucumbers in the bags at Walmart and Aldi. Apple Cider Vinegar, Dill Seed, and Ball Pickling Spices. At first, the solution smelled EXACTLY like Claussen Pickle Juice. I measured everything very carefully.

    I cut them in half lengthwise and only made a half batch.

    After 3 days I tried them. I didn’t like the taste. They were too salty and too spicy, as if I had added cayenne pepper and they did not taste like Claussen pickles at all. So I added about 1/4 cup of ACV and a 1/2 Tablespoon of Dill Seed and left them for another day. They are still too salty and they still do not taste like Claussen Pickles. The juice though does not look like Claussen Pickle juice, it looks darker in color, like a light tea color. Not bright, clear yellow like Claussen Pickles.

    I have no idea where to get pickling cucumbers years round and I don’t know anyone who has them. So did I do wrong by getting the small cucumbers from Walmart and Aldi?

    Reply
    • Rebecca says

      June 23, 2020 at 2:07 pm

      Hi there, Pickle Pansy ๐Ÿ™‚ Great name, by the way. Those are definitely not pickling cucumbers, and while they might be tasty, they’ll definitely be different in texture. If they were spicy like cayenne, there must have been some crushed red pepper flake in the Ball pickling spices. Maybe try another brand or mixing your own (omitting the cloves but keeping peppercorns). Don’t worry too much about the colour of the brine, but think more about the flavour and aroma. I think if you find pickling cukes (which are not available year round…) which have a more pronounced cucumber flavour and swap out your pickling spices, you may prefer the finished product.

      …One other question… how many days did you leave them on the counter at room temp?

      Reply
  302. Francine Lustre says

    June 23, 2020 at 12:49 pm

    May I use whole cics if they are medium size?

    Francine

    Reply
    • Rebecca says

      June 23, 2020 at 2:01 pm

      Hi Francine- Absolutely, so long as they are pickling cucumbers. ๐Ÿ™‚

      Reply
  303. Jesse says

    June 25, 2020 at 9:03 pm

    Not even close or any good. Pickles are made with distilled vinegar not apple cider. The flavor is all apple cider vinegar. Look at the Claussen ingredients it says distilled vinegar.

    Reply
    • Rebecca says

      June 25, 2020 at 9:15 pm

      Actually, they’re quite good. Feel free to sub in distilled vinegar if you prefer it. I prefer the apple cider vinegar because it is less harsh.

      Reply
  304. Jerry says

    June 28, 2020 at 12:02 pm

    The actual label on Claussen Pickles just says “distilled vinegar”, does not say cider vinegar, yet I notice that in a lot of these “knock off” recipes. Just wondering where that came from. I have tried both, and I can definitely say the white vinegar is closer to the actual Claussen taste.

    Reply
    • Rebecca says

      June 29, 2020 at 8:51 pm

      I am very aware it says distilled vinegar, but I prefer the flavour of the cider vinegar. ๐Ÿ™‚

      Reply
  305. Erica says

    June 29, 2020 at 10:04 am

    Just a couple questions. When you say cider vinegar, do you mean apple cider vinegar? And for the garlic cloves do they need to be chopped or just peeled? Do the ingredients at the bottom layer ever need to be stirred and mixed into the pickles or do they just rest at the bottom and float to the top as the brine is added? Lastly, can this recipe be used and somehow divided into smaller jars ? If so , how would the layering process work? I only ask because of limited space in my refrigerator so not sure I could have an entire gallon if pickles in there.

    Reply
    • Rebecca says

      June 29, 2020 at 8:50 pm

      Hi Erica- I do indeed mean apple cider vinegar. I usually just peel and lightly smack the garlic cloves. I do not stir the bottom ingredients at all. And yes, you can certainly divide it evenly between four quart jars or some such arrangement. Just divide the bottom ingredients evenly between the jars. ๐Ÿ™‚

      Reply
  306. Bob Barnett says

    June 30, 2020 at 1:34 pm

    They are great! First time pickle maker and I love em.

    Reply
    • Rebecca says

      July 2, 2020 at 9:16 pm

      Thank you, Bob! I’m so glad you love them. Thank you for taking the time to let me know you love them!

      Reply
  307. Art says

    June 30, 2020 at 7:43 pm

    Rebecca:
    I started to prepare the refrigerator pickles using a package of 6 pickling cucumbers. Can you tell me how much of each ingredient I should use?

    Reply
    • Rebecca says

      July 2, 2020 at 9:13 pm

      Hi Art- I’m sorry, I don’t know how much volume or weight your pickling cucumbers have to them, so I’m not sure. I’d advise you try fitting it into some quart jars or a half gallon jar and see what fits. Then divide the ingredients accordingly.

      Reply
  308. Grant says

    July 1, 2020 at 2:22 pm

    I thought I was the only one who drank pickle juice. My mom always thought I was crazy growing up and now my wife thinks Iโ€™m crazy too. Nice to hear someone else does. Iโ€™m looking forward to trying your recipe since my pickles are just starting to come on. Thanks for sharing it!

    Reply
    • Rebecca says

      July 2, 2020 at 9:12 pm

      Hi Grant- Would you believe they actually sell freeze-pops of dill pickle brine now?? It’s true! So there must be many of us who drink it. ๐Ÿ™‚

      Reply
  309. Ann LUIJK says

    July 5, 2020 at 6:32 am

    Can I add cucumbers as they grow?

    Reply
    • Rebecca says

      July 6, 2020 at 9:17 pm

      Hi Ann- I’d say you could maybe pop new cukes in a jar, then pour the brine over them and add older ones on top! You want those older ones to be eaten and the newer cukes to have a chance to soak up all that goodness!

      Reply
  310. oleyeller says

    July 6, 2020 at 3:04 pm

    I am making these today. But I am out of garlic cloves. Can I substitute minced garlic or just omit all together.
    Thanks!

    Reply
    • Rebecca says

      July 6, 2020 at 9:14 pm

      HI there! I would use dehydrated garlic vs. minced/jarred garlic!

      Reply
  311. GEORGE JAMBOR says

    July 6, 2020 at 6:14 pm

    Why do you need a gallon of cold water? The cucumbers take up most of the space. . Now I have about 3/4 of a gallon of brine left over. I followed the recipe. It does not make sense

    Reply
    • Rebecca says

      July 6, 2020 at 9:13 pm

      Hi George- Different sizes of cucumbers displace different amounts of brine no matter how tightly you pack them in. You evidently did a very good job. ๐Ÿ™‚ Don’t worry, you can save the brine for another batch!

      Reply
  312. Kenneth B Dugan says

    July 6, 2020 at 9:17 pm

    Anxious to try this recipe!

    Reply
  313. Norma says

    July 8, 2020 at 11:13 am

    Very good

    Reply
    • Rebecca says

      July 9, 2020 at 11:25 am

      Thanks so much for taking the time to rate and review the recipe, Norma. I’m glad you love it!

      Reply
  314. Peggy says

    July 9, 2020 at 11:44 am

    I am very impressed by this recipe. Its going to be a keeper. Thanks for sharing.

    Reply
    • Rebecca says

      July 9, 2020 at 4:28 pm

      Thank YOU, Peggy! I am so glad you like it!

      Reply
  315. Tara says

    July 10, 2020 at 11:01 pm

    What are picking spices mentioned in recipe?

    Reply
    • Rebecca says

      July 11, 2020 at 9:09 am

      Hi Tara- This is a commonly sold blend you can find in most spice sections at grocery stores. I usually pick out the whole cloves and cinnamon bark pieces when making this particular recipe. ๐Ÿ™‚

      Reply
  316. C A Jenkins says

    July 13, 2020 at 7:07 pm

    Hi, I’m in the uk and so so missing decent pickles but the cucumbers are ridiculously hard to get hold of, and when they are around they are ยฃ2 each! I’m considering it, just because this recipe sounds so good, not the full amount though. But I just wanted to ask if there were any other cucumbers that would work in a pinch to tide me over until I can attempt to grow my own next year? I can easily find the mini thin skinned and English cucmber varieties. Any advice would be so welcome!
    Thanks

    Reply
    • Rebecca says

      July 14, 2020 at 3:22 pm

      Hi CA- I get what you mean 100%. I’m afraid I haven’t messed around with any of the other sorts of cucumber available because I usually do this when pickling cukes are exploding out of the garden. ๐Ÿ™‚ I’d reduce the quantity by 3/4 and try a quart with those thin-skinned ones. You may find they ferment faster and if so, pop them in the fridge sooner than the recipe specifies. If you give it a shot, please let me know what you think!

      Reply
  317. Jen says

    July 14, 2020 at 6:58 am

    Can I use a water bath? I want to store them. I don’t mind keeping them in the fridge but want to seal them.

    Reply
    • Rebecca says

      July 14, 2020 at 3:18 pm

      Hi Jen- This recipe is not suitable for canning, unfortunately, as it does not have a high enough acidity to the brine to be safe or shelf stable in a water bathed jar.

      Reply
  318. Shirley Hanner says

    July 14, 2020 at 10:58 am

    How can you make this in small batch?

    Reply
    • Rebecca says

      July 14, 2020 at 3:17 pm

      Hi Shirley- I’d say reduce every ingredient by the same proportion. For instance, if you’d like to make a quart of pickles, you determine 1/4 of each ingredient. ๐Ÿ™‚

      Reply
  319. Jan Nichols Galloway says

    July 14, 2020 at 1:41 pm

    I just made these….we will see how they taste in a few days! I noticed looking at the recipe that you use a gallon of water and a cup of vinegar. I knew there was no way that much Brine would be required for a gallon jar packed with cumbers. I ended up with enough Brine for 2 gallons using this recipe. Did I do something wrong?

    Reply
    • Rebecca says

      July 14, 2020 at 3:13 pm

      Hi Jan- You can definitely hang onto extra brine for subsequent batches! Because everyone fills jars differently and because the cucumbers are all different sizes, I recommend making a larger amount of brine than is necessary. ๐Ÿ™‚

      Reply
  320. Alicia says

    July 14, 2020 at 7:03 pm

    How much dill and garlic do you put in each jar? Iโ€™m confused and in the middle of making these. I used a gallon sized jar and filled the cucumbers but when I add the brine it wonโ€™t all fit. Now I feel like Iโ€™ll ya e way too much dill to brine ratio! Help!!!! Should I have used individual jars?

    Reply
    • Rebecca says

      July 18, 2020 at 12:09 pm

      Hi Alicia! No worries about not fitting in all of the brine. There’s ALWAYS brine left. Just hang onto it in the refrigerator and use to top off the jar if any evaporates.

      Reply
  321. Gayle Martin says

    July 15, 2020 at 8:06 pm

    One cup vinegar to a gallon of water?

    Reply
    • Rebecca says

      July 18, 2020 at 12:05 pm

      That’s correct. ๐Ÿ™‚

      Reply
  322. Connie says

    July 17, 2020 at 3:22 pm

    Question: canto use red wine vinegar instead of apple cider vinegar?

    Reply
    • Rebecca says

      July 18, 2020 at 12:01 pm

      Hi there! I wouldn’t advise that. If you need to sub in a vinegar, I’d use white distilled instead!

      Reply
  323. Meghan Canup says

    July 17, 2020 at 3:25 pm

    I have a jar that got cloudy? Is that normal? Safe to eat?

    Reply
    • Rebecca says

      July 18, 2020 at 12:01 pm

      Cloudy pickle brine is totally normal! No worries! If it gets hairy or starts talking back to you, then you have a problem. ๐Ÿ™‚

      Reply
  324. Dave says

    July 17, 2020 at 3:45 pm

    Also you can save Claussen brine and reuse multiple times. I like to slice English cups jalapeรฑos-onions and radishโ€™s all the ingredients are super crunchy with a little heat and they are amazing. Use any vegs u like and wait several days. They are the bomb

    Reply
    • Rebecca says

      July 18, 2020 at 12:01 pm

      Thanks for that tip, Dave!

      Reply
  325. Connie says

    July 17, 2020 at 4:08 pm

    Question: can you use red wine vinegar instead of apple cider vinegar?

    Reply