Claussen-Like Refrigerator Pickles

"Found this online and I wanted to save it so I can make yummy pickles!"
photo by Lucky Clover photo by Lucky Clover
photo by Lucky Clover
Ready In:
166hrs 59mins




  • Combine the water, vinegar and salt and bring it to a boil.
  • Put the spices and cucumbers in quart jars.
  • Pour the brine mixture over the cucumbers and spices in the jars and seal.
  • Put them in the refrigerator: Ready in 7-10 days. Keeps 8 - 19 weeks.
  • Brine can be re used.
  • This recipe can be multiplied by keeping these proportions: 3 parts water, 1 part vinegar and the spices are for a quart jar.

Questions & Replies

  1. Hi. Just wondering about 2 things with this recipe that I’ve seen with other Claussen copycat recipes: a. Did you let the brine cool before adding to pickles? 2. Once you put the brine in, did you leave the pickles on the counter for a few days. Thanks.
  2. I haven't made the recipe yet. I'm wondering about the kosher salt. All of the canning I have done calls for canning salt. Those recipes are for long term storage, not refrigerated. I may have answered my question while typing this out. Kosher is ok because the pickles are refrigerated.


  1. I'm a Claussen pickle addict. I tried recipe # 249520 Claussen kosher pickle copycat and found them to be way too salty. Inedibly so. I just made a batch of this recipe with high hopes. I will rate it in a few days.<br/><br/>*** Update ***<br/>After sitting for 5 days these pickles are on their way to pickle greatness! They still have a slight cucumber flavor but I think that makes them taste really fresh. I actually like these better than Claussen!!!
  2. These are the best pickles I have tried in years! I make pickles every year and throw them out. These were keepers!
  3. Best refrigerator pickles. Lower sodium recipe. Just like Clausen. A nice mixture of spices, vinegar & water. I like to add fresh dill.
  4. UPDATE: Best dill pickles ever! My 4-yr old just ate 5 in a row. We all love them! Thank you so much!<br/><br/>I chose this recipe because it's easy to adapt according to how many jars you want to make. And, I love Claussen pickles! Hopefully, these are just as good. I did substitute a tbsp. of mixed pickling spices, which included mustard seed, allspice, cloves, bay leaves, and peppercorns instead of measuring each one out. I added the garlic and turmeric as directed and threw in 1/4 tsp. of pickle crisp granules per jar. I'll come back in a few days and see how they taste! :)
  5. I am so excited to try this recipe. I have a question, Did you let the brine cool down or did you put it in the jars hot? I am thinking if you wait till it cools then your pickles would keep their crunch? Also, did you leave out of refrigerate immediately when cooled?


  1. Like Burger Monster, I tried the copycat recipe and was overwhelmed by the salt. I tried this one and I like it a lot. It's not quite perfect for me, but it's close. I'd like to try a little tweaking. Maybe apple cider vinegar instead of white, or add some onions. My garden is currently overflowing with pickling cukes, so this is definitely the time to experiment!<br/><br/>From the "there's no accounting for taste" department... I told my brother about the Claussen copycat recipe and that I'd be throwing the two quarts away. He asked me to bring them over so he could try them. Both he and his wife LOVED them. (Barbarians!!)


I'm a girl who for the first time in her life, is missing frost and snow. I moved from Pennsylvania to North Carolina, following my Marine husband. I love cooking, and apparently my friends are impressed, but I constantly try to be better. I'm just starting to truly make recipes my own. <a href=""><img src="" border="0" alt="PAC Fall 2008"></a> <img src="">
View Full Profile

Find More Recipes