Homemade Claussen Knock-Off Pickles
Introduction & Inspiration
These Homemade Claussen Knock-Off Pickles are my attempt to recreate the magic of those iconic, crunchy, refrigerated pickles. I’ve always been a huge fan of Claussen pickles. But I wanted to try making my own version at home
Ingredients
- 35 to 40 small to medium pickling cucumbers, washed but not scrubbed
- 1 gallon cold water
- 1 cup apple cider vinegar (preferably raw) or white distilled vinegar
- ⅔ cup coarse canning or kosher salt (Do NOT use fine or iodized salt!)
- 4 cloves garlic (or more, to taste), peeled
- 4 heads fresh dill (or 4 tablespoons dried dill seed – not weed!)
- 2 tablespoons mixed pickling spices
Instructions
1. Prepare the Cucumbers:
Wash the cucumbers gently, but do not scrub them. You want to preserve the natural bacteria on the skins, which aid in fermentation.
Trim 1/8-inch from the blossom end of each cucumber. This helps to prevent the pickles from becoming soft, as the blossom end contains enzymes that can break down the pectin.
Slice the cucumbers in half lengthwise or into quarters, depending on their size and your preference.
2. Layer the Ingredients in the Jar:
In a clean gallon jar (or other large, food-safe container), layer the dill heads (or dill seed), garlic cloves, pickling spices, and sliced cucumbers.
3. Make the Brine:
In a separate pitcher or bowl, stir together the cold water, apple cider vinegar (or white vinegar), and coarse canning or kosher salt until the salt is completely dissolved.
4. Pour the Brine over the Cucumbers:
Pour the brine over the cucumbers, taking care to make sure all of them are fully submerged.
If needed, place a plate, mug, or other non-reactive heavy item on the cucumbers to weigh them down and keep them under the brine. This is crucial for preventing spoilage.
5. Cover and Ferment:
Cover the jar lightly with a lid that’s just perched on top, or secure a piece of cheesecloth over the jar with a rubber band. This allows gases to escape during fermentation.
Leave the jar out of direct sunlight on the counter for two to four days, or until the cucumbers taste like pickles throughout. The fermentation time will depend on the temperature of your kitchen and your personal preference.
6. Check for Fuzz/Foam (and Remove If Necessary):
If at any point during the fermentation process you see “fuzz” or “foam” developing on top of the brine, use a clean spoon to remove it.
If there is “fuzz” attached to any of the cucumbers, remove the affected cucumbers and make sure the remaining ones are still fully submerged in the brine.
7. Refrigerate and Enjoy:
Once the cucumbers have reached your desired level of pickle-ness, fix the lid tightly onto the jar or container.
Chill the pickles in the refrigerator. These pickles can be stored in the refrigerator for up to six months, provided you keep them covered with brine.