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Refrigerator Kosher Dill Pickles — Claussen-Style Crunch Without Canning Pinterest recipe pin

Refrigerator Kosher Dill Pickles (Claussen-Style Crisp)

Crunchy refrigerator kosher dill pickles made with a short hot brine and cooled quickly for store-case texture—no canning required.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 2 days 30 minutes
Servings: 6 servings
Calories: 10
Ingredients Equipment Method Notes

Ingredients
  

  • 3 pounds pickling cucumbers Kirby or small pickling cucumbers, washed and cut into spears
Brine
  • 3 cups white vinegar 5% acidity
  • 3 cups water
  • 1/2 cup pickling salt divided measurement totals 8 tablespoons
  • 1 tablespoon granulated sugar optional
Aromatics and jars
  • 12 sprigs fresh dill about 1 large bunch, divided
  • 12 garlic cloves lightly smashed and divided
  • 2 tablespoons pickling spice divided between jars (or 2 tsp coriander + 1 tsp mustard seeds + 1 tsp peppercorns)
  • 1/2 teaspoon crushed red pepper optional
  • Ice several handfuls to cool brine

Equipment

  • 1 4 quart-sized wide-mouth glass jars with lids
  • 1 2–3 quart saucepan for brine
  • 1 Kitchen scale or measuring cups and spoons
  • 1 Mandoline or sharp knife

Method
 

Prepare the cucumbers
  1. Trim the blossom end from each cucumber by about 1/8 inch, then cut into 3–4 inch spears (or 1/8–1/4 inch chips). Place cut cucumbers in a large bowl of ice water and chill for 30 minutes.
Make the brine
  1. In a saucepan combine vinegar, water, pickling salt, and optional sugar; warm to a gentle simmer, stirring until the salt dissolves, then simmer 1 minute to bloom spices. Remove from heat and let cool to room temperature.
  2. Add several handfuls of ice to the cooled brine to lower temperature quickly before use.
Pack jars
  1. Place 3 dill sprigs, 3 smashed garlic cloves, and 1/2 tablespoon pickling spice into each clean jar. Pack cucumber spears vertically without crushing and leave 1/2 inch headspace.
  2. Pour the cooled, iced brine over the cucumbers, tapping jars to release air bubbles and top up with brine if needed. Seal lids tightly.
Chill and store
  1. Refrigerate jars and wait at least 48 hours before eating for best crunch; store refrigerated for up to 6 weeks.

Notes

Cool the brine fully before adding to cucumbers—pouring warm brine softens them. Trim the blossom end to help maintain crispness. Use pickling or kosher salt for clarity; if using table salt reduce the amount slightly and be aware the brine may cloud.