Refrigerator Kosher Dill Pickles (Claussen Copycat)
Delight in the crunch and tang of homemade Refrigerator Kosher Dill Pickles, a simple and satisfying recipe that mirrors the beloved Claussen style. Perfect for snacks, sandwiches, or as a zesty side dish, these pickles burst with flavor thanks to fresh cucumbers and a savory brine of garlic, dill, and mustard seeds. The best part? No canning is needed! Just prepare your brine, pack the cucumbers in jars, and let them sit. In just three days, you’ll have deliciously crunchy pickles ready to elevate any meal or gathering. Ideal for BBQs or casual dinners, making these pickles is a fun kitchen project that brings homemade goodness to your table.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: Approximately 18 servings 1x
- Category: Snack
- Method: No canning
- Cuisine: American
Ingredients
Scale
- 6 cups water
- 2 cups apple cider vinegar
- â…“ cup dried minced onion
- 6 garlic cloves (finely minced)
- 1½ teaspoons yellow mustard seed
- â…“ cup canning salt
- 6 heads fresh dill (or 4½ teaspoons dried dill seed)
- About 18 pickling cucumbers
Instructions
- In a large saucepan, bring water, vinegar, minced onion, garlic, mustard seed, canning salt, and dill seed to a boil until salt dissolves. Set aside to cool.
- Sterilize six wide-mouth quart jars by boiling them for 10 minutes.
- Wash cucumbers thoroughly; trim ends and slice lengthwise.
- In each jar, add a head of dill if using and tightly pack cucumber slices.
- Pour cooled brine over cucumbers until fully submerged.
- Wipe jar rims clean and seal with lids (do not overtighten).
- Let jars sit at room temperature for three days; then refrigerate.
Nutrition
- Serving Size: 1 serving
- Calories: 8
- Sugar: 0g
- Sodium: 284mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: <1g
- Cholesterol: 0mg