Refrigerator Kosher Dill Pickles - Claussen Copycat Recipe (2024)

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❤️ Why You’ll Love This Recipe

• No boiling water bath required.
• No special canning equipment needed.
• Very easy! You don’t need to be a “canning person” to make these.
• They’re crunchier than canned pickles and taste very much like the name brand.

🛒 Ingredient Notes

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• Pickling cucumbers – also known as “kirby” cucumbers or sometimes “salad” cucumbers; be sure not to purchase the regular waxed cucumbers for this.
• Apple cider vinegar
• Dried minced onion – you’ll find this in the spice aisle at your grocery store.
• Fresh garlic
• Yellow mustard seed – also in your grocery store’s spice section.
• Canning salt – we use canning salt because it’s completely pure salt and will keep the pickle brine nice and clear.
• Fresh dill heads or dried dill seed – find fresh dill in your grocery store’s produce section or dried dill seed with the spices.

🥄 How to Make Refrigerator Kosher Dill Pickles

One word of warning about this recipe – if possible, open the windows before you start boiling the solution. It gives off a really strong onion odor. And don’t make this the day before you’re having company over because your house will still smell like it the day after :-)

👉 PRO TIP: If you happen to have fresh dill in your garden or from your grocery store, you can use the heads in this recipe. Otherwise, dried dill seed works just as well. If you use the fresh dill, pack it in the jars with the cucumbers. If using dill seed, put them in with the vinegar solution.

Make the Brine

In a large saucepan, bring the water, vinegar, onion, garlic, mustard seed, canning salt and dill seed (if using) to a rapid boil. Cook until the salt has completely dissolved. Set the mixture aside and allow it to cool to room temperature.

Prepare the Jars

Prepare six wide-mouth quart canning jars and lids. Wash the jars, lids, and rings thoroughly in hot, soapy water. Rinse well. Keep the lids warm in barely simmering water.

To sterilize the jars, place them in a large pot filled with enough water to cover. Bring to a boil. Boil 10 minutes. Remove the jars from the water using a canning jar lifter and place them upside down on a kitchen towel to cool.

Prep the Cucumbers

Prepare the cucumbers by washing in cool water being careful to remove any dirt that may cling to the skin. Remove a 1/16” slice from the blossom end of each cucumber. Slice the cucumbers lengthwise into halves or quarters.

Fill the Jars

To each sterilized jar, add one head of fresh dill (if using) and pack with the cucumber halves or quarters. Pour the cooled mixture over the cucumbers in the jars.

Wipe the rims with a dampened paper towel. Add a canning lid and ring to each jar. Turn the ring just until you meet resistance. Don’t over tighten the rings.

Store the Pickles

Allow the jars to sit at room temperature for three days. Shake or turn the jars occasionally to distribute the seasonings. This short standing time allows for a very light fermentation process to take place.

After three days, transfer the jars to the refrigerator. May be stored unopened in the refrigerator for six months.

❗ Tips and Variations

• Be sure to use only pickling type cucumbers for the recipe (pickling cucumbers are also called “kirby” or sometimes “salad” cucumbers). Don’t purchase the typical waxed cucumbers found in the the produce section.
• Because this isn’t a canning recipe (i.e., it isn’t being prepared for pantry storage and it’s not shelf-stable), you can vary the ingredients a bit to suit your taste —
  • if you like your pickles hot, add a dried red pepper pod to each jar along with the cucumbers.
  • the amount of salt may be reduced.
  • additional spices may be added; suggestions include dried coriander and/or dried red pepper flakes.
• Use pickling salt (no table salt or kosher salt) in order to prevent cloudiness of the brine.
• White vinegar may be used in place of cider vinegar. There will be a subtle difference in flavor.

❓ Questions About Copycat Claussen Kosher Dill Pickles

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