Recipes » Canning and Preserving Recipes » Refrigerator Kosher Dill Pickles – Claussen Copycat Recipe

Refrigerator Kosher Dill Pickles – Claussen Copycat Recipe

| | |
5 from 27 votes
Delicious, crispy Refrigerator Kosher Dill Pickles without the canning process! You'll love my copycat recipe of the famous Claussen brand of dill pickles found in your grocery store's refrigerator case.
Prep Time 30 minutes
Cook Time 10 minutes
Glass jars of refrigerator dill pickles.

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.

Glass jars of refrigerator dill pickles.

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?

But what if you don’t have all the canning equipment or just don’t enjoy doing all that work? Well then, maybe refrigerator pickles would be more your style.

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


  • Pickling cucumbers (also known as “kirby” cucumbers or sometimes “salad” cucumbers; be sure not to purchase the regular waxed cucumbers for this)
  • 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)

You’ll find detailed measurements for all ingredients in the printable version of the recipe at the bottom of this post.

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 :-)

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

Brine boiling in a large pot.

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

Cucumbers cut in half on a cutting board.

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

Cucumbers packed into glass 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 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.

Glass jars of refrigerator dill pickles.

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.

FAQs


What’s the difference between regular dill pickles and 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.

Why can’t I store these pickles in the pantry?

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.

Where can I get pickling cucumbers?

You can always grow your own. Or check your local farmers’ markets and grocery stores. I buy mine at the local Wal-Mart.

Can other vegetables be pickled?

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 Pickling Recipes


Have you tried this recipe? I’d really appreciate you giving it a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card or in the comments section.
AND REMEMBER TO SIGN UP FOR MY FACEBOOK GROUP.
If you’d like to hang out with me and lots of other online Southern Comfort Food lovers, make sure to join my FREE PRIVATE Facebook group.

Recipe

Glass jars of refrigerator dill pickles.

Refrigerator Kosher Dill Pickles

Delicious, crispy Refrigerator Kosher Dill Pickles without the canning process! You'll love my copycat recipe of the famous Claussen brand of dill pickles found in your grocery store's refrigerator case.
5 from 27 votes
Print It Rate It
Course: Canning and Preserving
Cuisine: American
Prep Time: 30 minutes
Cook Time: 10 minutes
Inactive Time: 1 hour
Total Time: 1 hour 40 minutes
Servings: 36 servings
Calories: 24kcal
Author: Lana Stuart

Ingredients

  • 6 cups water
  • 2 cups cider vinegar
  • cup dried minced onion
  • 6 garlic cloves finely minced
  • 1 ½ teaspoons yellow mustard seed
  • cup canning salt
  • About 18 pickling cucumbers
  • 6 heads fresh dill or 4 ½ teaspoons dried dill seed

Instructions

  • 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. Seal the jars using two-piece canning lids.
  • 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.

Notes

Makes 6 quarts.
TIPS:
  • If possible, open the windows before you start boiling the solution. It gives off a really strong onion odor
  • Use pickling cucumbers (also known as “kirby” cucumbers or sometimes “salad” cucumbers; be sure not to purchase the regular waxed cucumbers for this)
  • Find dried minced onion, yellow mustard seed, and dill seed in the spice aisle at your grocery store
  • Canning salt is recommended to keep the pickle brine nice and clear
  • If using fresh dill, pack it in the jars with the cucumbers. If using dill seed, put them in with the vinegar solution.
  • White vinegar may be used in place of cider vinegar. There will be a subtle difference in flavor.
  • 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.
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.

Nutrition Information

Serving: 1 | Calories: 24kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1578mg | Potassium: 227mg | Fiber: 1g | Sugar: 2g | Vitamin A: 121IU | Vitamin C: 5mg | Calcium: 27mg | Iron: 1mg

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 health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

Share on Facebook Pin Recipe
Tried this recipe? Pin it for Later!Follow @LanasCookingBlog or tag #LanasCooking!

Leave a Reply

Your email address will not be published.

Recipe Rating




70 Comments

  1. How cooled do you let the mixture get until you add it to the cucumbers??? I’m guessing that is how you make them crispy. I always add the mix to the cucumbers while it is still boiling temperature and I’m guessing that’s why my pickles are always squishy. Thank you for the recipe. I have a lot of garden cucumbers and I’m going to definitely try this recipe.

  2. Hi! I have tons of burpless cucs on the vine in the garden. I need to do something and would love to make these. Not the pickle cucs. Will I be ok to use mine?
    Thanks!

    1. Without being in your kitchen with you watching you make the recipe, all I can do is guess. But the most likely problem is that you simply did not pack enough cucumbers into the jars to take up the space.

    1. Hi Carol, the recipe calls for them to sit for three days at room temperature and then transfer to the refrigerator. They’re ready to eat at that point but I always give them at least 24 hours to chill for the best flavor.

  3. I am making these tomorrow! Is it ok to throw some extra garlic (without putting it in the boiling brine) into some of the jars for us garlic lovers?

    1. As long as they’re kept refrigerated, yes, they’ll be safe. They will have a different taste because of the different vinegar used, but they’ll be safe.

  4. Tried these a few days ago & my pickle loving family thinks they are great thanks! I did add a significant amount of minced garlic (about 4 T). I can’t imagine kosher dills without it.

  5. Tried the recepie. Very easy. Let them set 3 days at room temperature, then 7 days in the fridge. I raised a quizzical eye brow at the 1/2 cup of salt. Boy oh boy! are they salty! What is the least amount of salt I can do without compromising the preservation factor? Otherwise, they were awesome! The crisp texture was amazing! I would also use fresh onion next batch.

    1. Since there is no “preservation factor” with this recipe, you can reduce the salt to any level you wish. These pickles are for refrigerator storage only. They’re not shelf stable so you don’t have to worry about preservation.

    1. Kathy – you’ll see both regular dill pickles and kosher dill pickles on your grocery store shelves. In addition to the usual ingredients, kosher dill pickles have garlic and black peppercorns in the pickling liquid. The garlic and peppercorns may or may not be strained out before the pickles are packed into jars. I choose to leave them in.

  6. making these NOW! in Sweden. Will let you know if they are SUPER…i am sure they are, as EVERYTHING I HAVE TRIED FROM YOUR PAGES ARE WONDERFUL!! You are a fine southern lady girl!! thank you for sending cooking ideas to a former Kentuckian whom lives in Sweden and other places in Europe for 40 years. HUG Michael

  7. These looks so yummy, specially for my 8 years old daughter who loves pickles. Could I still seal them and keep them in the pantry or these are just for refrigerate them?

    1. Hi Michaelle – these are really good pickles, but the recipe is not for pantry storage, refrigerator storage only. It hasn’t been tested for canning and, based on my experience, this brine would not be acidic enough to make a safe, shelf-stable product.

  8. We made these yesterday and the tops never sealed. Are they supposed to or is that the reason for the refrigeration? If that’s the case, couldn’t you use old tops as long as they’re not bent? Either way, I’m sure my family will eat them before they go bad.

    1. Hi Heather – they aren’t supposed to seal. You’d have to do a boiling water process on them to create a seal. That’s why they’re called “refrigerator” pickles. The jars and lids are sterilized to prevent any chance of contamination.

  9. These remind me of my grandma’s pickles. So good. So crisp. Definitely giving these a try!
    Thanks for the mention :)

  10. I make a very good dill pickle that sounds somewhat the same but we call them solar pickles because we keep them outside in the sun for 3 days. They are topped with rye bread and then the lid is put on. No onions, just , dill, garlic, salt , vinegar and water! Very very good and just can’t make enough of them!

    1. Now that’s something I’ve never heard of. Rye bread? Do you put it in the jar with the cucumbers, etc.? I’m intrigued.

  11. I’ve never made kosher dills before, yours looks gorgeously perfect! Thank you for linking to my favorite quick pickle recipe of my mom’s, I need to make a batch!!

    1. You’re welcome, Brenda. Your mom’s recipe sounds delicious and I’m planning on trying it next!

  12. I am concerned about not using hot brine instead of the cold brine. Isn’t this risking bacteria? Shouldn’t they be put in the fridge immediatly?

    1. Jane – I understand your concern. Refrigeration definitely slows down the growth of bacteria, but vinegar slows it even more. I felt that the amount of vinegar in the solution was sufficient to prevent problems. However, if you feel at all uncomfortable leaving the pickles out, by all means do refrigerate them immediately.