I recreated that iconic Claussen crunch and briny punch in refrigerator kosher dill pickles so irresistibly crisp and flavorful you’ll second-guess reaching for the grocery-case jar.
I am borderline obsessed with Refrigerator Kosher Dill Pickles. I love that crisp snap and that saline, tangy bite that wakes up every sandwich and snack.
These pickles taste like the refrigerated Claussen ones I hoard from the grocery case. I crave the bright punch of smashed garlic cloves and the herbaceous hit of fresh dill sprigs.
Salty, cooling, unapologetically crunchy. Not charming or quaint, just fiercely delicious and ridiculously moreish.
I will eat them straight from the jar at midnight. But I also won’t pretend they’re anything other than pure, salty joy.
Undeniable pickle obsession, no apologies. seriously so.
Ingredients
- Pickling cucumbers: crunchy base, firm and juicy, the star of the jar.
- Cold water: chills things down, helps keep cucumbers crisp and fresh.
- Distilled white vinegar: tangy backbone, brightens bites and keeps them shelf-stable.
- Kosher or pickling salt: pure salty punch, no metallic off-taste.
- Garlic cloves: garlicky pop, rustic and cozy in every bite.
- Fresh dill sprigs or heads: herbaceous, classic pickle smell and flavor.
- Pickling spice: warm, subtle complexity, little pockets of surprise.
- Crushed red pepper flakes: adds slow heat, wakes up the tang.
- Calcium chloride: keeps crunch longer, you’ll thank it later.
- Ice or ice cubes: basically keeps everything shockingly crisp while packing.
Ingredient Quantities
- 2 to 3 lbs pickling cucumbers (Kirby or small firm cucumbers)
- 4 cups cold water
- 1 1/2 cups distilled white vinegar (5% acidity)
- 3 tablespoons kosher salt or pickling salt (no iodine)
- 4 to 6 garlic cloves, smashed
- 6 to 8 fresh dill sprigs or 4 fresh dill heads
- 1 tablespoon pickling spice (or 1 tsp each mustard seed, coriander seed, black peppercorns)
- 1/2 teaspoon crushed red pepper flakes (optional, for a little heat)
- 1/2 teaspoon calcium chloride like Pickle Crisp (optional, for extra crunch)
- 1 cup ice or a few ice cubes (optional, helps keep pickles crisp during packing)
How to Make this
1. Wash cucumbers and trim blossom ends (they can make pickles soft) and either leave whole if small or slice into spears or chips, whatever you like.
2. In a bowl or measuring cup stir together 4 cups water, 1 1/2 cups distilled white vinegar, and 3 tablespoons kosher or pickling salt until the salt mostly dissolves; if needed warm a little water to help dissolve then cool brine before using.
3. Add 4 to 6 smashed garlic cloves, 6 to 8 dill sprigs or 4 dill heads, 1 tablespoon pickling spice (or 1 tsp each mustard seed, coriander seed, black peppercorns), and 1/2 teaspoon crushed red pepper flakes if you want heat; also add 1/2 teaspoon calcium chloride like Pickle Crisp now if you want extra crunch.
4. Optional: put about 1 cup ice or a few ice cubes in the bottom of a clean wide mouth jar or packing container to help keep cucumbers crisp while you pack them.
5. Pack cucumbers tightly into one or more jars or a clean food safe container, tucking garlic and dill among the cucumbers as you go so flavor is evenly distributed.
6. Pour the brine over the packed cucumbers until they are completely submerged, leaving about 1/2 inch headspace at the top of the jar; press out any air bubbles and add more brine if needed.
7. Put lids on the jars or cover the container tightly and refrigerate immediately; if you used warm brine make sure it is fully cooled before sealing or pop in the fridge right away.
8. Let them sit in the refrigerator at least 24 to 48 hours for basic flavor, but for best Claussen-like crunch and tang wait 3 days; the longer they sit the tangier they get.
9. Keep refrigerated and enjoy within 3 to 4 weeks for best texture and flavor; always use clean utensils to remove pickles so they stay fresh.
Equipment Needed
1. Cutting board and a sharp chef or paring knife for trimming and slicing cucumbers
2. Large bowl or 4-cup measuring cup for mixing the brine
3. Measuring cups and measuring spoons for water, vinegar, salt and spices
4. Wide-mouth clean jars or food-safe containers with lids (quart or pint size)
5. Funnel or a ladle with a pour spout to fill jars without spilling
6. Tongs, chopsticks, or a jar packer to tuck cucumbers, garlic and dill in tight
7. Small saucepan or microwave-safe cup to warm a little water if you need to dissolve salt
8. Refrigerator space and a marker or masking tape to label jars and date them
FAQ
Refrigerator Kosher Dill Pickles Recipe Substitutions and Variations
- Pickling cucumbers: if you can’t find Kirby, use Persian or gherkin cucumbers, or regular slicing cucumbers peeled and seeded (they’ll still work but may be a bit less crunchy).
- Distilled white vinegar: substitute apple cider vinegar or white wine vinegar, but make sure it’s about 5% acidity; if it’s milder, use a little less water or a touch more vinegar so the brine stays tangy.
- Kosher/pickling salt: table salt can be used, but cut the amount by about 25% because of iodine and anti-caking agents; or use sea salt, measured by weight if possible for best results.
- Fresh dill sprigs: use 1 tablespoon dill seed or 1 to 2 teaspoons dried dill if fresh isn’t available; flavor is different, but still good for quick pickles.
Pro Tips
– Use ice or very cold brine when packing the jars. It really helps cucumbers stay crunchy while you press them in, and the cold stops them from going limp right away. If you forget ice, cool the brine completely in the fridge before pouring it over.
– Trim blossom ends really well and pack tight. Those blossom ends have enzymes that make pickles soft, so cut them off. Also pack the cucumbers snugly so they support each other and dont flop around in the jar.
– Add calcium chloride (Pickle Crisp) if you want store-bought crunch, but dont overdo it. 1/2 teaspoon is enough for a few pounds of cukes. It keeps texture without changing taste the way extra salt would.
– Taste and adjust after 48 to 72 hours. If they need more zip, add a little more vinegar to the jar; if theyre too sharp, dilute slightly with water. Making quick pickles is flexible, so tweak a jar or two until you find your favorite balance.
Refrigerator Kosher Dill Pickles Recipe
I recreated that iconic Claussen crunch and briny punch in refrigerator kosher dill pickles so irresistibly crisp and flavorful you'll second-guess reaching for the grocery-case jar.
10
servings
20
kcal
Equipment: 1. Cutting board and a sharp chef or paring knife for trimming and slicing cucumbers
2. Large bowl or 4-cup measuring cup for mixing the brine
3. Measuring cups and measuring spoons for water, vinegar, salt and spices
4. Wide-mouth clean jars or food-safe containers with lids (quart or pint size)
5. Funnel or a ladle with a pour spout to fill jars without spilling
6. Tongs, chopsticks, or a jar packer to tuck cucumbers, garlic and dill in tight
7. Small saucepan or microwave-safe cup to warm a little water if you need to dissolve salt
8. Refrigerator space and a marker or masking tape to label jars and date them
Ingredients
2 to 3 lbs pickling cucumbers (Kirby or small firm cucumbers)
4 cups cold water
1 1/2 cups distilled white vinegar (5% acidity)
3 tablespoons kosher salt or pickling salt (no iodine)
4 to 6 garlic cloves, smashed
6 to 8 fresh dill sprigs or 4 fresh dill heads
1 tablespoon pickling spice (or 1 tsp each mustard seed, coriander seed, black peppercorns)
1/2 teaspoon crushed red pepper flakes (optional, for a little heat)
1/2 teaspoon calcium chloride like Pickle Crisp (optional, for extra crunch)
1 cup ice or a few ice cubes (optional, helps keep pickles crisp during packing)
Directions
- Wash cucumbers and trim blossom ends (they can make pickles soft) and either leave whole if small or slice into spears or chips, whatever you like.
- In a bowl or measuring cup stir together 4 cups water, 1 1/2 cups distilled white vinegar, and 3 tablespoons kosher or pickling salt until the salt mostly dissolves; if needed warm a little water to help dissolve then cool brine before using.
- Add 4 to 6 smashed garlic cloves, 6 to 8 dill sprigs or 4 dill heads, 1 tablespoon pickling spice (or 1 tsp each mustard seed, coriander seed, black peppercorns), and 1/2 teaspoon crushed red pepper flakes if you want heat; also add 1/2 teaspoon calcium chloride like Pickle Crisp now if you want extra crunch.
- Optional: put about 1 cup ice or a few ice cubes in the bottom of a clean wide mouth jar or packing container to help keep cucumbers crisp while you pack them.
- Pack cucumbers tightly into one or more jars or a clean food safe container, tucking garlic and dill among the cucumbers as you go so flavor is evenly distributed.
- Pour the brine over the packed cucumbers until they are completely submerged, leaving about 1/2 inch headspace at the top of the jar; press out any air bubbles and add more brine if needed.
- Put lids on the jars or cover the container tightly and refrigerate immediately; if you used warm brine make sure it is fully cooled before sealing or pop in the fridge right away.
- Let them sit in the refrigerator at least 24 to 48 hours for basic flavor, but for best Claussen-like crunch and tang wait 3 days; the longer they sit the tangier they get.
- Keep refrigerated and enjoy within 3 to 4 weeks for best texture and flavor; always use clean utensils to remove pickles so they stay fresh.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 244g
- Total number of serves: 10
- Calories: 20kcal
- Fat: 0.13g
- Saturated Fat: 0.02g
- Trans Fat: 0g
- Polyunsaturated: 0.03g
- Monounsaturated: 0.02g
- Cholesterol: 0mg
- Sodium: 2006mg
- Potassium: 167mg
- Carbohydrates: 4.1g
- Fiber: 0.57g
- Sugar: 1.9g
- Protein: 0.74g
- Vitamin A: 119IU
- Vitamin C: 3.2mg
- Calcium: 18mg
- Iron: 0.32mg
