Homemade Claussen Pickles
These homemade Claussen pickles offer a crunchy texture and tangy flavor, making them perfect for snacks, sandwiches, or charcuterie boards.
Servings: 16 servings
Calories: 15kcal
Ingredients
Brine ingredients
- 1 cup white vinegar Provides a sharp, tangy flavor.
- 2 tbsp pickling salt Essential for maintaining texture.
- 1/2 tsp red pepper flakes Adds slight heat.
- 1/2 tsp black peppercorns Infuses warmth and depth.
- 1/2 tsp dill seeds Classic dill flavor.
- 2 cups water Dilutes the vinegar mixture.
- 2 cloves garlic, smashed Adds robust flavor.
- 1 tsp mustard seeds Enhances brine with earthiness.
- 1 tbsp sugar Balances the tartness.
Pickling cucumbers
- 2 lbs pickling cucumbers Fresh and crispy.
Instructions
Preparation
- Rinse cucumbers in cold water to remove any dirt or impurities. Trim off the ends and cut them into your desired shape—spears, chips, or keep them whole.
- In a saucepan, combine 2 cups of water, 1 cup of white vinegar, 1 tbsp of sugar, and 2 tbsp of pickling salt. Place over medium heat and stir until the salt and sugar dissolve completely. Remove from heat.
- Once the brine cools slightly, add the smashed garlic cloves, mustard seeds, red pepper flakes, dill seeds, and black peppercorns. Stir gently to combine.
Packing
- Pack the cucumbers tightly into clean glass jars. Distribute the garlic and spices evenly among the jars for maximum flavor.
- Pour the brine over the cucumbers, ensuring they are completely submerged. Leave a little space at the top of the jars for expansion.
- Seal the jars tightly and allow to cool to room temperature. Once cooled, place them in the refrigerator.
- For best flavor, let your pickles cure for 3–5 days in the fridge. You can taste them after 1 day.
Notes
Choose fresh pickling cucumbers for the best crunch. Ensure your jars are clean to prevent spoilage. You can adjust flavors by adding more spices or herbs like bay leaves.