Claussen Kosher Pickles Copycat

Claussen Kosher Pickles Copycat

I love Claussen Kosher Pickles, but they are a bit pricey for me. Now with this copycat recipe, I can make my own at home.


  • 1-gallon cucumbers washed
  • 6 heads fresh dill
  • 1 1/2 quarts water
  • 1/3 cup instant minced onion
  • 1/2 tablespoon mustard seeds
  • 2 cups cider vinegar
  • 1/2 cup canning salt
  • 6 garlic cloves, minced
  • 6-quart jar, sterilized, depends on the size of cucumbers


  1. Sterilize jars, lids, and rings, I just put mine in the dishwasher.
  2. Wash cucumbers.
  3. Quarter cucumbers into lengthwise slices.
  4. Place cucumbers in jars with dill heads.
  5. Mix water, vinegar, canning salt, garlic, mustard
  6. seeds and instant minced onion into large pan; boil to dissolve the salt; cool.
  7. Pour mixture over cucumbers; seal with lid and ring.
  8. Let sit out for three days, turn the jars occasionally, then refrigerate.

They will keep for one year in the refrigerator.

Do not use the regular cucumber in store, they are covered with wax and will not work. Ask for pickling cucumbers, they are wax free.

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1 comment:

  1. There are couple modifications to this recipe.

    These pickles taste great but they are missing 1 important thing that Claussen has...


    Add 1 tbsp Alum to the mixture


    Bathe the cukes in ice water for 2 hours, replacing ice as it melts.


    Add 1 medium grape leaf to the bottom of the jars (Many say it keeps the pickles crunchy. It does, due to an enzyme but it also keeps the pickles from discoloring).

    Pick one of the 1st two and add in a grape leaf for safe measure.

    This recipe is spot on once you add in one of the above additions.

    Someone finally got the Claussen flavor right.

    Good job, Margielynn.