Claussen CopyKat Pickles

Ricky Gilman


We like it Spicy, omit Pepper flakes and chile peppers for no heat.


☆☆☆☆☆ 0 votes

30 Min
15 Min
No-Cook or Other


  • 3-4 lb
    pickling cucumbers

  • 6 c
  • 2 c
    white vinegar

  • 1/8 tsp
  • 1/4 tsp
  • 1/4 tsp
    alum or ball's pickle crisp granules
  • 1/2 tsp
    red pepper flakes and/or
  • 1-2 small
    chile peppers
  • 1 tsp
    mustard seed
  • 1 tsp
    whole peppercorns
  • 1 Tbsp
    onion flakes, dehydrated
  • 1 Tbsp
    pickling salt or kosher salt plus
  • 1 tsp
    pickling salt or kosher salt
  • 6 clove
    garlic, crushed -or-
  • 1 Tbsp
    minced garlic
  • 6 sprig(s)
    fresh dill or
  • 1 Tbsp
    dill weed

How to Make Claussen CopyKat Pickles


  1. Prepare your jars by making sure they are clean and placing equal amounts of spices; pickling salt, peppercorns, turmeric, chili peppers, sugar, smashed garlic, onion, dill, alum/pickle crisp, and mustard seed in each jar.
  2. In a pot, heat your water and vinegar. While it's heating, clean and slice cucumbers in quarters if desired. Once the salt water brine is boiling, add 1/2 c. brine to each of the jars. Let stand 30 min.
  3. Place cucumbers in the jars. After brine has cooled, add brine to jars; insure cukes are completely covered with brine. Place the lid on top. Let sit on the counter for 3 days, shaking occasionally. Place in the fridge for up to 6 months.

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