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 that kind of 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!
Recipe Snapshot
Cuisine: American
Cooking Method: Stovetop
Total Time: 1 hour, 40 Minutes
Servings: 36
Primary Ingredient(s): Pickling cucumbers, apple cider vinegar, dill, garlic, minced onion
Skill Level: Easy
What You’ll Like About This Recipe
- No boiling water bath is required.
- No special canning equipment is 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.
WHAT PEOPLE ARE SAYING …
“These are absolutely the very best pickles I’ve ever had!! My family loved them so much, I’m making another batch tomorrow!”
— Lori
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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.
The complete ingredient list with detailed measurements is included in the printable recipe card 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. Set the lids and bands aside. 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 until needed.
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 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 (not table salt or kosher salt) in order to prevent cloudiness in the brine.
- White vinegar may be used in place of cider vinegar. There will be a subtle difference in flavor.
More Copycat Recipes You’ll Like
Questions About Copycat Claussen Kosher Dill Pickles
Without getting into the technicalities of Jewish dietary requirements, kosher dills typically 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 a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
Thank you for stopping by. It means a lot to have you here.
Recipe
Refrigerator Kosher Dill Pickles (Claussen Copycat)
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
- 6 heads fresh dill or 4 ½ teaspoons dried dill seed
- About 18 pickling cucumbers
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.6 cups water, 2 cups apple cider vinegar, ⅓ cup dried minced onion, 6 garlic cloves, 1 ½ teaspoons yellow mustard seed, ⅓ cup canning salt, 6 heads fresh dill
- Prepare six wide-mouth quart canning jars and lids. Wash the jars, lids, and rings thoroughly in hot, soapy water. Rinse well. Set the lids and bands (rings) aside until needed. 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.About 18 pickling cucumbers
- To each sterilized jar, add one head of dill (if using) and pack with the cucumber halves or quarters. Pour the cooled brine 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 tfrocefully ighten 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.
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 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 new photos and additional information.
These are absolutely the very best pickles I’ve ever had!! My family loved them so much, I’m making another batch tomorrow! Thank you this fantastic recipe, looking forward to trying many other recipes of yours!!!
Thank you so much, Lori! I’m always happy to know people are enjoying my recipes 😊
The best pickle recipe I have ever made. Thank you for sharing.
My pleasure! So glad to know you enjoy it.
My favorite pickle recipe. Will be using this one from now on. I’m sure it will be a family favorite.
That’s great! We love it, too.
Wife and kids LOVE IT!!
Great! Thanks for letting me know your family like it!
Do you have a conversion recipe to do this as a canned form not just a refrigerator pickle option. Also in general does it matter if the dill head has flowers in it or should you use ones that are closed seed heads?
Hi April – no, this recipe is not suitable for canning. The pH is not correct for canning. I don’t have an alternate version for canning. Dill heads with blossoms are fine.
Thanks for a great recipe Lena. And your help along the way!
As I mentioned, I’m not in the USA so I made a few adjustments: a small onion (minced) instead of the dried onion (plus a teaspoon onion powder); an English cucumber (quartered) and Persian cucumbers (halved); a pinch of red pepper flakes and about 10 peppercorns.
Thanks again!
Hi Lena,
I’m an American living in Copenhagen and looking a a cool crunchy slice of home. We don’t have everything you mention readily available so I’m hoping you can help me with some alternatives
– can I use regular jars without a two piece lid? If not, what about weck jars?
– could you recommend fresh dill sprigs and if so, how much?
– would it be possible to use onion powder instead of dried onions?
Thanks for your help! Excited to try this recipe 😊
Hi Sean — Since this recipe isn’t processed for pantry storage and is kept refrigerated, the jars you use don’t matter much. Any glass container that can be thoroughly washed and sterilized will work. As to the ingredients, the recipe itself says “6 heads fresh dill or 4 ½ teaspoons dried dill seed.” I haven’t tried the recipe with a substitute for the dried onion, so I can’t give a recommendation there.
Thanks Lana. Appreciate the clarification. My understanding is a dill sprig and a dill head are different (head being the flowering part). Can I use a dill sprig?
Ok – there’s really no standard measurement for how much constitutes a “sprig” of dill. You’ll just need to use your best judgment as to how much to include. It’ll likely turn out fine 😊.
I’m saying sprig, but what I think I mean is the dill weed. Sorry about that! My confusion.
But I’ll try the dill weed.
We make a lot of recipes using just the pickle juice. Is this brine appropriate for that?
To be perfectly honest, I have no idea. This is not a commercial brine, and I’ve never tested it with other recipes.
Can I use fresh baby dill?
I assume you mean the fronds from very young dill? It will probably give a very mild dill flavor.
My pickles fizzed when I opened them. I’m worried they are not safe to eat. I did try one and it tasted good but the fizzing makes me nervous.
Hmmm. These pickles do go through a very light fermentation process so it could have been some of the fermented gases escaping. I’m not totally clear on what you mean by “fizzed.”
Is the type of cucumber important for flavor and texture or is it not safe to use the traditional wax cucumbers?
Yes, it’s important to use pickling type (or Kirby type) cucumbers. Other varieties will give unpredictable results; you may get softer pickles or a different flavor–some are more bitter, etc. Waxed cucumbers should not be used because the pickling solution cannot penetrate the wax coating.
My husband told me this is the one. He loves Clausens and told me not to bother making any other recipes. I am so glad because these are so easy!
Thank you!
The recipe was easy to make; the pickles are on day 2 of the fermenting process and looking good. Looking forward to trying them.
I hope they turn out great for you!
I made these a little over 24 hours ago and have had them at room temp but it looks like the cucumbers are growing mold??
Am I seeing it incorrectly or could I have done something wrong?
They looked so delicious and I was so looking forward to them!
I obviously can’t see what you’re seeing 😊. There are several things that can go wrong during a fermentation process to cause mold to grow. Here’s a good explanation — https://www.fermentedfoodlab.com/how-to-prevent-mold-when-fermenting-vegetables/. If you’re sure it’s mold, then they are not safe and should be discarded.
Can you use apple cider vinegar?
Yes, the recipe calls for cider vinegar.
Why do all of the Claussen copycat recipes use apple cider vinegar when Claussen uses distilled white vinegar. Completely different tastes.
So, make yours with distilled white vinegar.