Homemade Claussen Pickles
These homemade Claussen pickles combine tangy vinegar, a hint of sweetness, and bold spices. Made with fresh cucumbers, this simple recipe creates crisp, crunchy pickles in just a few days, providing a flavorful alternative to store-bought versions.
Ingredients
- 2 lbs pickling cucumbers
- 2 cups water
- 1 cup white vinegar
- 1 tbsp sugar
- 2 tbsp pickling salt
- 2 garlic
- 1 tsp mustard seeds
- ½ tsp red pepper flake
- ½ tsp dill seeds
- ½ tsp black peppercorns
Instructions
- Wash cucumbers under cold water, trim the ends, and cut into spears, chips, or leave whole. Smaller cucumbers are best for pickling.
- In a saucepan, combine water, vinegar, sugar, and pickling salt. Heat over medium, stirring until dissolved, then remove from heat before boiling.
- Add smashed garlic, mustard seeds, red pepper flakes, dill seeds, and black peppercorns to the hot brine. Stir and let sit for a few minutes.
- Layer cucumbers tightly in clean glass jars. Add garlic and spices evenly between jars.
- Pour the hot brine over cucumbers, ensuring they're fully submerged. Leave a small gap at the top of the jar.
- Seal jars tightly and let them cool to room temperature.
- Once cooled, refrigerate the jars. Taste after 24 hours, but for the best flavor, wait 3-5 days.