Claussen Pickle Recipe
Ingredients
- 1 pound small cucumbers (pickling cucumbers)
- 1 cup water
- 1/4 cup white vinegar
- 2 tablespoons kosher salt
- 1 tablespoon sugar
- 4 cloves garlic, smashed
- 1 tablespoon dill seeds
- 1 tablespoon black peppercorns
- 1 teaspoon red pepper flakes
- 4 sprigs fresh dill
- 2 bay leaves
Instructions
- Wash cucumbers thoroughly and trim ends
- In a large bowl, dissolve salt in water
- Add vinegar and sugar, stirring until dissolved
- In a clean quart jar, layer garlic, dill seeds, peppercorns, and red pepper flakes
- Pack cucumbers tightly into jar
- Add fresh dill sprigs and bay leaves
- Pour brine over cucumbers, ensuring they're submerged
- Cover jar and refrigerate for 3-5 days
- Taste pickles after 3 days for desired sourness
- Store in refrigerator for up to 2 months
Special Notes
This recipe recreates the crisp, tangy flavor of Claussen pickles. The key is using fresh cucumbers and keeping them refrigerated throughout the process. The combination of vinegar and salt creates the perfect balance of sour and salty flavors. These pickles are perfect for sandwiches, burgers, or as a snack. The fermentation time can vary based on personal preference, so taste test regularly to achieve your ideal flavor.