What are the ingredients in Claussen dill pickles?

Cucumbers, water, salt, garlic, dill, and spices all cold-brined for crunch.

What makes Claussen pickles different?

They’re never pasteurized and always cold-packed for freshness and crisp texture.

Cold brining, fresh cucumbers, and no boiling keep them crisp and firm.

It’s 3 parts water, 2 parts vinegar, and 1 part sugar though Claussen-style skips the sugar.

A crisp, cold-brined Claussen dill pickle recipe made with garlic, dill, and spices — no canning required.

Scale

2 lbs pickling cucumbers

8 cups cold filtered water

1/3 cup pickling salt

3 tbsp white vinegar

6–8 garlic cloves

2 tsp mustard seeds

2 tsp peppercorns

1 tsp coriander seeds

4–5 dill sprigs

1/4 tsp crushed red pepper (optional)

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1. Rinse and trim cucumbers.

2. Dissolve salt and vinegar in cold water.

3. Add garlic, dill, and spices to jars.

4. Pack cucumbers tightly.

5. Pour brine to cover.

6. Let sit 2–3 days at room temperature.

7. Refrigerate and enjoy within 3 months.

Use grape leaves to maintain crunch.

Do not heat brine — cold method preserves texture.

Fermentation cloudiness is normal.