Refrigerator Kosher Dill Pickles – Claussen Copycat Recipe
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?
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
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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.
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 :-)
👉 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.
HAVE YOU TRIED THIS RECIPE?
I’d LOVE to know what you thought!
Leave a rating below in the comments and let me know how you liked it!
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📖 Recipe
Refrigerator Kosher Dill Pickles
Ingredients
- 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
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. 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.
Notes
- 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
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.
— This post was originally published on August 3, 2013. It has been updated with additional information.
Love this recipe I used coarse sea salt was very good can use more but I like sea saltiness. you called for pickling cucumbers. Which mine got very big!! And it worked. Will make this every year!!
Can I make the brine in advance & save it for later? If so, how should I store it & how long would it keep?
Sorry, I don’t have any information on that for you. I’ve never tried making and storing the brine in advance. I just make it as I need it.
I doubled the recipe for the brine. I added white vinegar instead of cider vinegar. I smashed all of the garlic cloves, it asked for them to be minced. I also added pickling spice from McCormick, about 2 tablespoons. I also added 2 tablespoons of sugar, to make the garlic and onion play nice together. I then tasted the brine, and it was sooooooooo mouthwateringly good! I can not wait to try these pickles.
So you made an entirely different recipe. Hope it turns out okay for you!
I made these pickles recently and was very pleased with how they tasted. These were made on the spur of the moment so I didn’t have the exact ingredients but they still tasted great! I used kosher salt instead of canning salt and because I didn’t have mustard seed, I used ground mustard. Can’t wait to make these with all the recommended ingredients.
I do hope you’ll try it again with the actual ingredients called for. Ground mustard and mustard seed are completely different ingredients and will produce totally different flavors.
I am growing cucumbers but they are growing slowly. So I want to try this but I only have 3 cucumbers 😥. Can I make this with just 3 cucumbers??
You might be able to make 1 jar with three cucumbers depending on their size.
Other similar recipes I’ve seen recommend not sealing the lids on the jar during the fermentation for gases to escape and also so you can scrape scum off the top. Just curious why you recommend sealing the jars and also if I should be sure to leave any space in the jar above the brine? Thanks!
The lids are not sealed. The instructions say to “Turn the ring just until you meet resistance. Don’t over tighten the rings.” That means don’t screw the bands down. Leaving this slightly loose allows the lid to move enough to expel gases as the light fermentation process happens. Because this is only a three-day light fermentation, I’ve never had any “scum” to form with these pickles. As far as headspace — headspace is only important when processing pickles in a canner. When you process there must be enough headspace and a loose enough lid that air can be expelled during the canning process in order create a seal. In this recipe, you’re not processing the jars nor are you trying to create a seal so the headspace doesn’t matter. You can fill the jars just to cover the cucumbers or all the way to the top — whatever suits you.
Just made this recipe and only ended up with enough brine for 4 jars. I followed the recipe to a T.
If you have brine leftover, you didn’t pack your jars with enough cucumbers.
We like sandwich slices. Do you think that would work with this recipe? Also, have you tried using Mrs. Wages extra crispy granules with this recipe?
Hi Virginia – I haven’t tried this recipe as slices, but I expect that it would work. I’ve never used any kind of crisping agents in my pickles.
Started making these for the first time this year. My family loves these pickles. Just finished making, I think my tenth batch.
Can you reuse the juice once you have ate all the pickles?
So, I’ve never tried re-using any pickle juice. However, if I was going to try it with this recipe, I would reheat the brine, let it cool, pour it over the fresh cucumbers, and let them sit for three days (just like in the recipe instructions).
Started making these last year and they are now our family’s favorite pickles! We have to have a whole separate fridge just for pickles! Thanks for an easy great recipe.
So glad you like the recipe!!
Do you have to let them sit on the counter or can you put them straight in the frig?
As I explained in the post, they have to sit at room temperature for three days to allow the fermentation process to occur. Do not refrigerate them until after they’ve been at room temperature for three days.
can you process they for shelf life
No, this is not a canning recipe.
Have you made this with White Distilled vinegar? If so does it alter the flavor dramatically?
It will change the flavor. It depends on what you consider to be a dramatic change, I suppose. Cider vinegar is more mellow with a slightly fruity taste; white vinegar is quite sharp and acidic.
I’m making them right now and I want to know how long they have to sit before you can eat them?
After the three-day light fermentation, move them to the refrigerator. Once they’re chilled thoroughly, they’re ready to eat.
Have you tried this recipe using sliced cucumbers?
No, I haven’t.
I am making these now with sliced cucumbers. should I still leave it to sit on the counter for 3 days?
Yes.
I’m excited to eat mine! I’m in the processes of making them now. I always do a little more vinegar and a little less water in all my pickling recipes, I also add a tad more salt and an extra garlic clove. So hoping I didn’t over do it 😆 Anyways how long do they need to sit in the fridge before the flavor has taken full effect and I can try them?
You can try them after they have finished their three-day light fermentation. I’d let them get really cold in the fridge first. Full flavor may not develop for about a week.
Thank you!
have you ever made these using zucchini?
No, I haven’t.
can you use pickling spices?
Mixed pickling spices will create an entirely different flavor.
I haven’t made these yet, although I eager to try this recipe. Twice in this post you say the pickles will last 6 months in the fridge, but in the notes at the end it says they last 6 weeks. I was wondering if you could clarify how long they are good for. Thank you.
Oh yes, I see the confusion now. What that note should say is “Store unopened in the refrigerator for up to six months. Once opened, use within six weeks.” I’ve corrected it in the post and thank you for pointing that out to me.
I recently made these pickles, (actually just before we left on vacation). I took one jar with me, and it was a big hit! However when I got home about 6 days after initially make them I realized I hadn’t refrigerated the pickles. The brine was slightly cloudy. Are they still edible?
I might add I was so mad at myself! 😩
I wouldn’t trust them if they haven’t been refrigerated for 6 days. I’m so sorry.