Pickles are among one of my favorite foods in the whole world (maybe only behind fried chicken and macaroni and cheese). And Claussen pickles are number one for me. They are so crisp and sour and garlicky and just delicious. We go through a jar a week.
So at that rate, I figured it was finally time to give a copycat version a try.
I have attempeted so many different homemade pickle recipes and have never been happy with the results until I tried this recipe. So many homemade version get soggy or don’t pack that vinegary punch I adore. But these guys don’t disappoint.
The recipe for homemade pickles was incredibly easy to throw together with the amazing cucumbers I picked up at the Minneapolis Farmer’s Market. I think the best way to make homemade pickles is with fresh, local grown cucumbers. They have so much more flavor and crunch.
The pickles only took a few days to process so that made them all the better. They are super sour, a bit salty and really crunchy. They are the perfect little snack or accompaniment to a sandwich.
I see many jars in our future.
- 35 to 40 small to medium pickling cucumbers
- 1 gallon cold water
- 1 cup cider vinegar
- 2 tablespoons mixed pickling spices
- 2/3 cup canning or kosher salt (Do NOT use iodized salt)
- 4 cloves garlic or more, to taste
- 4 fresh dill heads or 4 tablespoons dried dill seed (not dill weed)
- Wash cucumbers but do not scrub them.
- Trim 1/8-inch from the blossom end of each cucumber and slice in half lengthwise or into quarters, depending on how large your cucumbers are and how big you want them to be when they're done. I left the super tiny ones whole.
- In a gallon jar (or large, wide-mouth, food-safe container) layer the dill heads or seed, garlic cloves and sliced cucumbers.
- In a separate pitcher or bowl, stir together the remaining ingredients until the salt is dissolved.
- Pour the brine over the cucumbers, taking care to make sure all of them are fully submerged. If needed, place a plate or mug or other non-reactive heavy item on the cucumbers to weigh them down and keep them under the brine!
- Cover lightly with a lid just perched on top or secure a piece of cheesecloth over the jar with a rubber band to keep fruit flies away.
- Leave out of direct sunlight on the counter for two to four days*, or until the cucumbers taste like pickles throughout.
- Fix your lid onto your jar or container and chill. These can be stored in the refrigerator for up to six months provided you keep them covered with brine.
- *If at any point in the proceedings "fuzz" or "foam" develops on top of the brine, use a spoon to remove it. If there is "fuzz" attached to any of the cucumbers, remove the ones affected and be sure the others are still fully submerged.