No-Canning Claussen-Style Kosher Dill Pickles
Quick-fermented kosher dill pickles using a cold-brine method, no canning required. Fresh pickling cucumbers are layered with garlic, dill, and pickling spices, then submerged in a saltwater brine for 2-4 days at room temperature until tangy and crisp. This copycat version skips the processing step entirely, relying on salt and vinegar to preserve and flavor the pickles while they rest on your counter. Perfect for deli-style spears or chips, these keep refrigerated for months. Best served chilled as a snack, side, or condiment.
Ingredients
- 9 pounds cucumbers, 35 to 40 fresh small to medium pickling, not waxed
- 1 gallon water, cold
- 1 cup cider vinegar
- 2 tablespoons pickling spices, mixedmustard seeds 1 tsp + coriander seeds 1 tsp + peppercorns 1 tsp + bay leaves 2custom mixspiced
low
- ⅝ cup salt, canning or kosher, not iodized
- 10 cloves garlic, or more to taste
- 4 whole dill heads, or 4 tablespoons dried dill seed4 tablespoons dried dill seed1:1herbaceous
high
Instructions
- 1
Wash cucumbers gently without scrubbing.
- 2
Trim 1/8-inch from the blossom end of each cucumber.
- 3
Slice in half lengthwise or into quarters depending on size.
- 4
Layer dill heads or seed, garlic cloves, and cucumber slices in a gallon jar or large food-safe container.
- 5
Stir together water, cider vinegar, pickling spices, and salt in a separate pitcher until salt dissolves.
- 6
Pour brine over cucumbers, ensuring all are fully submerged.
- 7
Place a non-reactive weight on top if needed to keep cucumbers under brine.
- 8
Cover lightly with a lid or cheesecloth secured with a rubber band.
- 9
Leave on counter away from direct sunlight for 2 to 4 days until pickles taste fermented throughout.
- 10
Skim off any foam or fuzz that forms on the brine surface with a spoon.
- 11
Remove any cucumbers with fuzz attached and ensure others remain submerged.
- 12
Secure lid and refrigerate.
Tips
Do not scrub cucumbers as this damages the skin and affects texture; gentle washing preserves the crucial outer layer for crispness.
Remove any foam or fuzz immediately with a spoon to prevent spoilage; this is normal fermentation activity but must be monitored.
Use only non-iodized salt and fresh pickling cucumbers, as iodized salt clouds the brine and waxed cucumbers prevent brine penetration.
Good to Know
Refrigerate covered in brine for up to 6 months. Keep cucumbers fully submerged to prevent mold.
Make 2-4 days before serving. Flavor intensifies over time in refrigeration.
Serve chilled straight from the jar as a snack, side dish, or condiment. Use for sandwiches, charcuterie boards, or alongside meals.
Common Mistakes
Do not scrub cucumbers to avoid damaging skin and losing crispness.
Do not use iodized salt to avoid cloudy brine and off-flavors.
Do not use waxed cucumbers to avoid preventing brine absorption.
Remove fuzz-covered cucumbers immediately to avoid spreading mold to others.
Do not cover tightly during fermentation to avoid pressure buildup.
Substitutions
high
low
FAQ
Can I use regular cucumbers instead of pickling cucumbers?
No. Regular slicing cucumbers have higher water content and softer skins, resulting in mushy pickles. Pickling varieties are bred for density and crispness and are essential to this recipe.
What if white foam or fuzz appears on the brine?
Skim foam off with a spoon immediately. It is normal fermentation activity. If fuzz is attached to cucumbers, remove those cucumbers and ensure others stay submerged under brine.
How long can I keep these refrigerated?
Up to 6 months if kept fully covered in brine. Flavor and crispness peak within the first month. Discard if brine becomes cloudy or develops a foul smell.