Description

This Homemade Claussen Pickles recipe offers a tangy, crisp, and flavorful fermented pickle experience made from fresh pickling cucumbers, garlic, dill, and a carefully balanced brine. Perfect for those craving a no-cook, naturally fermented side dish, these pickles are easy to prepare and develop depth of flavor over a few days at room temperature before refrigeration.

Ingredients

Scale

Pickles

10–12 small pickling cucumbers (washed and ends trimmed)

Brine

4 cups cold water
1 1/2 cups distilled white vinegar
1/3 cup kosher salt

Spices & Flavorings

6 garlic cloves (peeled and smashed)
2 tsp mustard seeds
2 tsp dill seeds
1 tsp black peppercorns
1/2 tsp red pepper flakes (optional)
8–10 fresh dill sprigs
1/2 tsp alum (optional, for extra crispness)

Cook Mode Prevent your screen from going dark

Instructions

Prepare Cucumbers: Slice the cucumbers into spears or leave them whole, depending on your preference for texture and size in your pickles.
Make Brine: In a large bowl or pitcher, combine cold water, distilled white vinegar, and kosher salt. Stir until the salt is fully dissolved to create a balanced, flavorful brine.
Layer Spices: In the bottom of a large, clean glass jar or container, add garlic cloves, mustard seeds, dill seeds, black peppercorns, red pepper flakes (if using), and half of the fresh dill sprigs to infuse the base of your pickles with aromatic flavors.
Pack Cucumbers: Tightly pack the cucumbers upright into the jar on top of the spices. Tuck the remaining dill sprigs around the cucumbers for added freshness and herbal notes.
Add Brine and Alum: Pour the prepared brine over the cucumbers ensuring they are fully submerged to encourage proper fermentation. If using, sprinkle the alum into the jar to help maintain extra crispness during the process.
Ferment: Cover the jar loosely with a lid or breathable cloth to allow gases to escape, and leave it at room temperature for 2–3 days. Monitor for desired tanginess and texture.
Store: Once pickles reach your preferred flavor level, seal the jar tightly and refrigerate. They will continue to develop flavor and stay crisp for several weeks.

Notes

Use pickling cucumbers to achieve the best crunchy texture.
If you choose not to use alum, be sure to refrigerate the pickles immediately after fermentation to maintain their crunch.
Feel free to add sliced onions, jalapeños, or extra garlic for a personalized flavor variation.