Monday, June 11, 2018

Canning Crispy Deli Style Claussen Pickles

These are MY Favorite Pickles!!!

Please remind me to not skip growing pickling cucumbers ever again!! The reason they make such great pickles is because the seeds are very tiny and the skins are a little tougher than a lot of other types. This keeps them much crunchier and the flavor is perfect!

This is an older post from me that I thought needed a little updating. I actually use a pinch of Stevia to replace the tiny bit of sugar that went in the original recipe. You might find me doing this a lot with many of my recipes. :)

My new Heritage Green Vintage Mason Jars

With the fact that I still actually have fresh dill growing in our hot Texas garden and I even have some of our garlic left that we grew last fall makes this recipe all the yummier.

The problem is I have to wait at least 7 to 10 days before they are good and ready to eat! But that's okay, these are so easy to make because they go straight to the refrigerator. 

I hope you've saved some nice big pickle jars to make some of your own. If not just use some good old fashion wide mouth quart canning jars.

I'm excited, because I just got the Heritage Green Vintage Mason Jars. I thought they might make my pickles a little prettier. The important thing is to make sure you have the space in your fridge for the jars. I had to clean mine out, HA!! That's right...and not a huge surprise that it needed it too!

If for some crazy reason you have never eaten a deli style pickle...just know this...they make the most excellent pickle to go with a homemade sandwich. And since I love making my own bread, especially my French Sesame Buns, a healthy hearty sandwich makes a delicious meal with an excellent pickle..


For The Brine
(I've broken this down for you, so if you need more brine just increase the amount you are making) Remember the brine will stay good in the refrigerator for a long time to be used later as well. So if you end up making to much its really not a problem. You may also chose to use Canning Salt, but I say why? when your making kosher pickles!
3 Parts Distilled Water, 1 Part 5% white distilled vinegar and 2 Tbsp. of Kosher Salt

For The Spices and The Goodies. 
This list is for quart size measurements that would be placed in a single quart size jar. If you are using larger jars for your pickles, just adjust it accordingly.

1 garlic clove, minced
1/4 tsp. fresh peppercorns
1/4 tsp. fresh mustard seed
1/4 tsp. whole allspice, or 1/8 tsp. ground allspice
1/4 tsp. red pepper flakes
1 dill seed head, include some weed and some stems (dill seed alone can be substituted) 
A pinch of turmeric
1/4 tsp. sugar
Pickling Cucumbers, small whole or larger halved or quartered


Combine the ingredients for the brine and bring to a boil. Be sure to use a non reactive type of pot for this. Something like a stainless steel or enameled pot works great.

Put all the spices and goodies in your jar or jars. Fill them tight with your pickling cucumbers. Make sure to leave at least 1/2 inch head space from the top of the jar. Pour your hot brine into the jars. Wipe the rims and put on the lids. Let cool to room temperature before placing in the refrigerator. The pickles will keep for up to 8 to 11 weeks in the fridge. Ours never last that long and I bet they will keep much longer than this!

Happy Gardening!


  1. OMG, Pammy! I love these pickles and this looks so doggone easy! Thanks for sharing the recipe. xxoo Nancy

    1. You are so very Welcome Nancy!! I've got a few more to put up this morning. Get's me off the sugar train too!! Enjoy!!! xox

  2. I knew when I saw your picture on Facebook that you were going to share your recipe! I grew pickling cukes this year and boy are they looking yummy!

    1. You know me so well Aadel! LOL It's been 12 days now since I put up the Claussens and BOY are they yummy!! Enjoy your cucumbers!! xox

  3. OK, looks like a little confusion here. This is very much like the dill pickle recipe that my MIL gave to me 40 years ago. But when you say so many parts water and so many parts vinegar and then 2 TBSP salt, that's going to make a difference when the "parts" can be cups or quarts or..., and the 2 tbsp salt doesn't vary. Know what I mean? ;~>

    Here's what I do: I put a tablespoon of salt in each quart jar along with the dill and other spices. I don't add sugar, but that's just a matter of preference.

    If you use Pickle Crisp, you can process these pickles in a boiling water bath for five minutes after you put on the canning flat and ring. Just make sure you get all the air pockets out first. Then they will store on a shelf till you are ready to use.

    The recipe was originally intended to self-seal from the boiling brine being poured over the cucumbers and that's how MIL always made them. I made them like that for years until it was determined this method of canning was not safe. If you process them 5 mins in a bwb without Pickle Crisp, they lose their wonderful crisp texture, which is what my family always loved about them. I don't know how many times I've gone down into the pantry and found a jar of just the brine and a fork on the shelf....

    1. Hi Ilene!! Good Point!! I guess I think everyone should be able to read my mind LOL isn't that cool with your MIL!!! It is a generational recipe indeed! I have pickle crisp, but have never used it at all!! That makes sense to me to try if they stay crispy that way. My family is the same way..the have to be very crisp!! I'm gonna give that a try next go round. Got a whole lot more cucumbers coming up in another area of the garden. LOVE preserving, don't you!! Thanks so much for the tips! I love it when we learn from each other =D ~ Pammy

  4. How long do they have to sit before they're good for eating?

    1. At least a week Lily, so you have to be patient LOL Like everything, the longer they marinate the tastier they will be. I hope I can grow more cucs this season so I can put up more. The spices I use for these make them even better than the ones you eat from the store. Let me know how you do!! xox

  5. Wrote it all down! not losing this again!!

    1. Oh saw the picture of yours!!! They look awesome!! I LOVE THESE PICKLES LOL xxoo

  6. Look delicious!! What variety of pickling cucumbers did you grow for this? Love their light coloring.

    1. Well, everyone knows I'm always growing those heirlooms....but actually these came straight from our feed store bin and were just called pickling cucumbers....sorry couldn't help more....

  7. has anyone ever pickled English cucumbers, the burpless cucumber type?

  8. This is the first time I've tried pickling cucumbers, excited to try the recipe! I guess I'm confused about how much salt to add. Are your "parts" cups, quarts, gallons?

    1. Hope this worked out for you and that you had been able to discover that it just depended on how much brine you wanted to make. I was hoping to break it down in such a way that the recipe could be started with a small batch. You can start with cups first.

  9. Hello Pammy, I just picked up 40 lbs of pickeling cucumbers! I will be makeing Bread & Butter, as well as Kosher Dill (some refrigerator & some canned to put in the pantry.)I will mostly be using quart sized jars. When it comes to measuring, are you saying 3c water, 1c vinegar, and 2 Tablespoons kosher salt? It sounds like you made a small batch to begin with, so when you made yours what measurements did you use exactly & how many quarts did you end up with? With the research I have done, if I use say this small batch recipe cups as my parts being measured,I will end up with at least 2 quarts of pickles. Thanks a bunch

    1. Yes 3 water 1 vinegar with 2 salt. Keep us posted :)

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