Delicious, crispy Refrigerator Kosher Dill Pickles without the canning process! If you’re a dill pickle fan but not enthusiastic about canning, you’ll love my copycat recipe of the famous Claussen brand of dill pickles found in your grocery store’s refrigerator case.
For lots of us, canning season is at its height about now. Everyone’s putting up luscious fruits and tasty veggies to enjoy throughout the year.
One of our family’s favorites and the recipe I do without fail every year is kosher dill pickles. I’ve only done a few quarts so far this year and really should get busy doing some more.
I’ve done a few Quick Pickled Jalapenos and some bread and butter pickles but no jams or preserves yet. Need to get those done while peaches are still at their peak. And maybe make some Okra Chips as well. Can you tell that preserving and canning is something I really enjoy?
These refrigerator kosher dill pickles are a copycat of the Claussen brand you find in the refrigerator section at your grocery store. They’re really, really easy to do and have a great crunch and flavor. I’d love for you to give these a try and let me know how you like them!
❤️ Why You’ll Love This Recipe
- No boiling water bath required.
- No special canning equipment needed.
- Very easy! You don’t need to be a “canning person” to make these.
- They’re crunchier than canned pickles and taste very much like the name brand.
🛒 Ingredient Notes
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- Pickling cucumbers – also known as “kirby” cucumbers or sometimes “salad” cucumbers; be sure not to purchase the regular waxed cucumbers for this.
- Apple cider vinegar
- Dried minced onion – you’ll find this in the spice aisle at your grocery store.
- Fresh garlic
- Yellow mustard seed – also in your grocery store’s spice section.
- Canning salt – we use canning salt because it’s completely pure salt and will keep the pickle brine nice and clear.
- Fresh dill heads or dried dill seed – find fresh dill in your grocery store’s produce section or dried dill seed with the spices.
🥄 How to Make Refrigerator Kosher Dill Pickles
One word of warning about this recipe – if possible, open the windows before you start boiling the solution. It gives off a really strong onion odor. And don’t make this the day before you’re having company over because your house will still smell like it the day after :-)
👉 PRO TIP: If you happen to have fresh dill in your garden or from your grocery store, you can use the heads in this recipe. Otherwise, dried dill seed works just as well. If you use the fresh dill, pack it in the jars with the cucumbers. If using dill seed, put them in with the vinegar solution.
Make the Brine
In a large saucepan, bring the water, vinegar, onion, garlic, mustard seed, canning salt and dill seed (if using) to a rapid boil. Cook until the salt has completely dissolved. Set the mixture aside and allow it to cool to room temperature.
Prepare the Jars
Prepare six wide-mouth quart canning jars and lids. Wash the jars, lids, and rings thoroughly in hot, soapy water. Rinse well. Keep the lids warm in barely simmering water.
To sterilize the jars, place them in a large pot filled with enough water to cover. Bring to a boil. Boil 10 minutes. Remove the jars from the water using a canning jar lifter and place them upside down on a kitchen towel to cool.
Prep the Cucumbers
Prepare the cucumbers by washing in cool water being careful to remove any dirt that may cling to the skin. Remove a 1/16” slice from the blossom end of each cucumber. Slice the cucumbers lengthwise into halves or quarters.
Fill the Jars
To each sterilized jar, add one head of fresh dill (if using) and pack with the cucumber halves or quarters. Pour the cooled mixture over the cucumbers in the jars.
Wipe the rims with a dampened paper towel. Add a canning lid and ring to each jar. Turn the ring just until you meet resistance. Don’t over tighten the rings.
Store the Pickles
Allow the jars to sit at room temperature for three days. Shake or turn the jars occasionally to distribute the seasonings. This short standing time allows for a very light fermentation process to take place.
After three days, transfer the jars to the refrigerator. May be stored unopened in the refrigerator for six months.
❗ Tips and Variations
- Be sure to use only pickling type cucumbers for the recipe (pickling cucumbers are also called “kirby” or sometimes “salad” cucumbers). Don’t purchase the typical waxed cucumbers found in the the produce section.
- Because this isn’t a canning recipe (i.e., it isn’t being prepared for pantry storage and it’s not shelf-stable), you can vary the ingredients a bit to suit your taste —
- if you like your pickles hot, add a dried red pepper pod to each jar along with the cucumbers.
- the amount of salt may be reduced.
- additional spices may be added; suggestions include dried coriander and/or dried red pepper flakes.
- Use pickling salt (no table salt or kosher salt) in order to prevent cloudiness of the brine.
- White vinegar may be used in place of cider vinegar. There will be a subtle difference in flavor.
❓ Questions About Copycat Claussen Kosher Dill Pickles
Without getting into the technicalities of Jewish dietary requirements, typically kosher dills contain garlic and peppercorns in the brine. Regular dills generally do not include them.
Pickles produced using this recipe must be stored in the refrigerator after the three-day standing time because they haven’t been processed to create a seal between the lid and the jar.
You can always grow your own. Or check your local farmers’ markets and grocery stores. I buy mine at the local Wal-Mart.
Yes, you can pickle many different kinds of vegetables! And they’re delicious, too. Try sliced carrots, cauliflower florets, celery, and sweet bell peppers.
More Questions? I’m happy to help!
If you have more questions about the recipe, or if you’ve made it and would like to leave a comment, scroll down to leave your thoughts, questions, and/or rating!
Thanks so much for stopping by!
Refrigerator Kosher Dill Pickles
- 6 cups water
- 2 cups apple cider vinegar
- ⅓ cup dried minced onion
- 6 garlic cloves finely minced
- 1 ½ teaspoons yellow mustard seed
- ⅓ cup canning salt
- About 18 pickling cucumbers
- 6 heads fresh dill or 4 ½ teaspoons dried dill seed
- In a large saucepan, bring the water, vinegar, onion, garlic, mustard seed, canning salt and dill seed (if using) to a rapid boil. Cook until the salt has completely dissolved. Set the mixture aside and allow to cool to room temperature.
- Prepare six wide-mouth quart canning jars and lids. Wash the jars, lids, and rings thoroughly in hot, soapy water. Rinse well. Keep the lids warm in barely simmering water until ready to fill the jars.
- To sterilize the jars, place the jars in a large pot and fill with water just to cover the jars. Bring to a boil. Boil 10 minutes. Remove the jars from the water using a canning jar lifter and place upside down on a kitchen towel to cool.
- Prepare the cucumbers by washing in cool water being careful to remove any dirt that may cling to the skin. Remove a 1/16” slice from the blossom end of each cucumber. Slice the cucumbers lengthwise into halves or quarters.
- To each sterilized jar, add one head of dill (if using) and pack with the cucumber halves or quarters.
- Pour the cooled mixture over the cucumbers in the jars. Wipe the rims with a dampened paper towel. Close the jars using two-piece canning lids but don't tighten the ring — turn it just until you meet resistance.
- Allow the jars to sit at room temperature for three days. Shake or turn the jars occasionally to distribute the seasonings. After three days, transfer the jars to the refrigerator. May be stored unopened in the refrigerator for six months.
- Makes 6 quarts.
- Be sure to purchase the right type of cucumbers for making pickles. You’ll want those labeled “kirby” or “salad” cucumbers.
- Store unopened in the refrigerator for up to six months. Once opened, use within six weeks.
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
— This post was originally published on August 3, 2013. It has been updated with additional information.