Small Batch Claussen Knock-Off Refrigerator Pickles

Are you a pickle fan? Well….I am too! Every summer I plant too many pickling cucumbers and quickly become overrun by them.  This is my first attempt at these super simple knock-off Claussen-style dill pickles. And when I say super-simple…I mean it!!!

Print Recipe

Small Batch Claussen Knock-Off Pickles

Prep Time

30 Minutes

Passive Time

2-4 Days

Servings

Gallon Jar of Pickles

Ingredients

• 20 Pickling Cucumbers
• 8 Cups Cold Water
• 1/2 Cup Apple Cider Vinegar
• 1 Tbsp Mixed Pickling Spices
• 1/3 Cup Canning or Kosher Salt DO NOT USE IODIZED SALT / TABLE SALT
• 1+ Clove garlic I put one per jar
• 1/2+ Tbsp Dried Dill Seed DO NOT USE DILL WEED

Prep Time 30 Minutes Passive Time 2-4 Days Servings Gallon Jar of Pickles Ingredients 20 Pickling Cucumbers 8 Cups Cold Water 1/2 Cup Apple Cider Vinegar 1 Tbsp Mixed Pickling Spices 1/3 Cup Canning or Kosher Salt DO NOT USE IODIZED SALT / TABLE SALT 1+ Clove garlic I put one per jar 1/2+ Tbsp Dried Dill Seed DO NOT USE DILL WEED

Instructions

1. Prepare your storage container, either a large gallon sized glass jar or wide-mouth canning jars will suffice.
2. Wash cucumbers gently to not bruise or scratch the skin.

   
3. Trim off both ends of the cucumbers and slice into spears, quarters or rounds. Place them into your jar(s) and layer the dill heads or seed, garlic cloves and sliced cucumbers.

   
4. In a separate pitcher or bowl, stir together the remaining ingredients until the salt is dissolved.
5. Pour the brine over the cucumbers until they are fully submerged.

   
6. Fix your lid onto your jar or container and place in the refrigerator for up to six months.

Recipe Notes

If at any point you see that a "fuzz" or "foam" has developed over the top of the brine or on any cucumbers, use a spoon and remove it.

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