When it comes to pickles, Claussen is a household name. Their signature crunch and tangy, garlicky brine have made them one of the most beloved pickle brands in America. But did you know you can make your own Claussen-style refrigerator pickles at home?
With the right brine, spices, and technique, you can recreate that famous flavor without the store-bought jar — and even experiment with exciting variations. In this post, we’ll explore 10 different Claussen-inspired refrigerator pickle recipes that keep the crunch and add some delicious twists.
Why Claussen-Style Pickles Are Special
Unlike many store-bought pickles, Claussen pickles are never heated or pasteurized. This is why they keep that signature crunch — heat softens cucumbers. Instead, they are refrigerated right after brining, keeping them fresh and crisp.
By following similar principles at home — cold brining, fresh cucumbers, garlic, and dill — you can create refrigerator pickles that rival the original.
The Base Claussen-Style Brine Recipe
Before we get into the variations, here’s a master brine you can use for almost all of these recipes.
Ingredients:
- 1 cup distilled white vinegar
- 1 cup cold water
- 1 tablespoon kosher salt (non-iodized)
- 1 tablespoon sugar
- 4 cloves garlic, smashed
- 1 teaspoon mustard seeds
- 1 teaspoon coriander seeds
- 1 teaspoon black peppercorns
- 1 teaspoon dill seeds (or fresh dill heads)
- Pinch of crushed red pepper flakes (optional for heat)
Instructions:
- Wash and trim cucumbers (Persian or Kirby cucumbers work best).
- In a large clean jar, pack cucumbers with garlic, dill, and spices.
- In a bowl, whisk together vinegar, water, salt, and sugar until dissolved.
- Pour brine over cucumbers until fully covered.
- Seal and refrigerate for at least 48 hours before tasting.
(They’ll get better over 3–5 days.)
1. Classic Claussen-Style Dill Spears
The ultimate homemade version of the original Claussen spear.
Ingredients:
- 6–8 Kirby cucumbers, quartered into spears
- Master brine (above)
- 4 fresh dill sprigs
Instructions:
- Pack spears vertically in a jar with dill and garlic.
- Cover with brine.
- Chill for 3–5 days for maximum flavor.
Pro Tip: Add a pinch of alum (optional) for extra crunch.
2. Spicy Claussen Jalapeño Spears
If you like a kick with your crunch.
Ingredients:
- 6 cucumbers, cut into spears
- 2–3 fresh jalapeños, sliced
- Master brine with ½ teaspoon extra red pepper flakes
Instructions:
- Layer cucumbers and jalapeños in a jar.
- Pour over spiced brine.
- Refrigerate for 3 days.
Serving Idea: Perfect for burgers, tacos, or a charcuterie board.
3. Garlic Lover’s Claussen Pickles
For those who can’t get enough garlic.
Ingredients:
- 6 cucumbers
- Master brine
- 8 cloves garlic (yes, eight!)
Instructions:
- Add garlic to the bottom and middle of the jar.
- Pack cucumbers in tightly.
- Pour brine and chill for 4–5 days.
Flavor Note: Garlic intensifies over time — by day 7, these are bold!
4. Bread-and-Butter Claussen-Style
A sweeter take while keeping Claussen’s crunch.
Ingredients:
- 6 cucumbers, sliced into rounds
- 1 cup vinegar
- 1 cup water
- ½ cup sugar
- 1 tablespoon kosher salt
- 1 teaspoon mustard seeds
- ½ teaspoon turmeric
- ½ teaspoon celery seed
- 3 garlic cloves
Instructions:
- Heat brine just enough to dissolve sugar and salt (don’t boil).
- Cool, then pour over cucumbers and garlic.
- Chill for 48 hours.
5. Half-Sour Claussen Pickles
A New York deli-style twist.
Ingredients:
- 6 cucumbers
- 2 tablespoons kosher salt
- 1 tablespoon pickling spice
- 3 garlic cloves
- 1 fresh dill head
- Water to cover
Instructions:
- Skip vinegar — just use salted water for brine.
- Let cucumbers ferment in the fridge for 3–5 days.
- Flavor is milder, with a fresh cucumber bite.
6. Claussen Pickled Green Beans
Crunchy and tangy — great for Bloody Mary garnishes.
Ingredients:
- 1 pound fresh green beans, trimmed
- Master brine
- 1 teaspoon red pepper flakes
- 3 garlic cloves
Instructions:
- Blanch beans for 1 minute, then ice-bath cool.
- Pack with garlic and pepper flakes.
- Pour brine and refrigerate for 3 days.
7. Claussen-Inspired Pickled Cauliflower
For a veggie pickle platter.
Ingredients:
- 1 small head cauliflower, cut into florets
- Master brine
- 1 sliced red chili
- 1 lemon slice (optional)
Instructions:
- Blanch cauliflower for 2 minutes, then cool.
- Pack with chili and lemon.
- Pour brine and refrigerate for 3–4 days.
8. Sweet & Spicy Claussen Pickles
A perfect balance of heat and sweetness.
Ingredients:
- 6 cucumbers
- Master brine + extra ¼ cup sugar
- 2 sliced jalapeños
Instructions:
- Mix jalapeños with cucumbers.
- Cover with sweetened brine.
- Chill for 48–72 hours.
9. Claussen-Style Pickled Carrots
Sweet, tangy, and snackable.
Ingredients:
- 5 large carrots, cut into sticks
- Master brine
- ½ teaspoon coriander seeds
- 2 garlic cloves
Instructions:
- Blanch carrots for 1 minute.
- Pack with garlic and spices.
- Add brine and refrigerate for 2–3 days.
10. Claussen Copycat Mixed Veggie Pickles
A colorful pickle medley.
Ingredients:
- Cucumbers, cauliflower, carrots, green beans
- Master brine
- 3 garlic cloves
- 1 teaspoon mustard seeds
Instructions:
- Mix vegetables in a large jar.
- Cover with brine.
- Chill for 3–4 days.
Tips for Perfect Claussen-Style Refrigerator Pickles
- Use cold brine to keep veggies crisp.
- Choose fresh, firm cucumbers — avoid waxed ones.
- Don’t skimp on garlic — it’s a flavor essential.
- Store in the fridge immediately — no shelf-stable time.
- Wait at least 48 hours — patience pays off.
How Long Do They Last?
Claussen-style refrigerator pickles last up to 1 month in the fridge. After that, they may soften, but will still be safe if stored properly.
FAQs About Claussen-Style Refrigerator Pickles
Q: Can I use apple cider vinegar instead of white?
A: Yes, but it will change the flavor slightly — ACV is fruitier.
Q: Do I need to heat the brine?
A: No — one of the keys to Claussen’s crunch is cold brining.
Q: Can I reuse the brine?
A: Only once, and for fresh veggies within a week.
Q: Why aren’t my pickles crunchy?
A: The cucumbers may have been too old, or you used hot brine.
Final Thoughts
Making Claussen-style refrigerator pickles at home is easier than you think. With just vinegar, water, salt, garlic, dill, and fresh cucumbers, you can recreate that iconic crunch in your own kitchen — and add your own spin with spicy, sweet, or veggie variations.
Whether you’re a pickle purist who sticks with the classic dill spear or a flavor explorer trying sweet-spicy jalapeños or tangy green beans, there’s a Claussen-inspired recipe here for you.
