Claussen Kosher Dill Pickles/Deli Pickles (Copycat - Easy No Canning!)

Prep Time
Cook Time
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"This is the perfect homemade pickle! I made these about a month ago, they are just like the real Claussen pickles and like the ones sold and served in the Deli in huge barrels! The first time I made these I used a large food-safe container, the second time I made them I made two separate recipes and used about 100 cucumbers then transferred them to smaller glass jars (as shown). Do not try to use the regular grocery store cucumbers they have wax on them and the brine will not penatrate, use your fresh picked local garden pickling cucumbers as they are not waxed. These can be stored in the refrigerator for up to six months provided you keep them covered with brine. Try these! They are so good!"

Original recipe yields 40 servings


  • Serving Size: 1 (215.2 g)
  • Calories 16.5
  • Total Fat - 0.2 g
  • Saturated Fat - 0 g
  • Cholesterol - 0 mg
  • Sodium - 1903 mg
  • Total Carbohydrate - 2.9 g
  • Dietary Fiber - 0.9 g
  • Sugars - 1.5 g
  • Protein - 0.7 g
  • Calcium - 21.7 mg
  • Iron - 0.3 mg
  • Vitamin C - 3.7 mg
  • Thiamin - 0 mg

Step 1

Wash all the cucumbers well but DO NOT SCRUB!

Step 2

Trim 1/8-inch from the blossom end of each cucumber and slice in half lengthwise or into quarters, depending on how large your cucumbers are and how big you want them to be when they're done.

Step 3

In a gallon jar (or large, wide-mouth, food-safe container) layer the dill heads or seed, garlic cloves and sliced cucumbers.

Step 4

In a separate pitcher or bowl, stir together the remaining ingredients until the salt is dissolved.

Step 5

Pour the brine over the cucumbers, taking care to make sure all of them are fully submerged. If needed, place a plate or mug or other non-reactive heavy item on the cucumbers to weigh them down and keep them under the brine!

Step 6

Cover lightly with a lid just perched on top or secure a piece of cheesecloth over the jar with a rubber band to keep fruit flies away.

Step 7

Leave out of direct sunlight on the counter for two to four days or until the cucumbers taste like pickles throughout.

Step 8

Fix your lid onto your jar or container and chill.

Step 9

These can be stored in the refrigerator for up to six months provided you keep them covered with brine.

Step 10

NOTE: If at any point in the proceedings "fuzz" or "foam" develops on top of the brine, use a spoon to remove it. If there is "fuzz" attached to any of the cucumbers, remove the ones affected and be sure the others are still fully submerged.

Tips & Variations

  • A gallon jar or large, wide-mouth, food-safe container



I'm sometimes hesitant to try new pickle recipes but somehow this one stood out to me, I had a felling this one was a winner. This is the second week in jars and the flavor is aweswome! I can only imagine how much better they will be in a few weeks and months. I am making more this week. This is now my go-to pickle recipe, thanks very much for posting your recipe.

review by:
(17 Aug 2014)


Great tasting dills,very similar to one of our family favourite 'counter dills' that starts our dilling season each year, but my first time using cider vinegar for pickling. I will be using more of the cider vinegar next pickling season. Sampling begin within days and then refrigerated to keep them crisp and flavourful. Other than adding a large chili pepper from my backyard garden I made as posted with results that has this Claussen Dill recipe added to my Canning Cookbook.

review by:
(2 Oct 2013)


Awesome! I made these a few weeks ago and they just keep getting better and better, I'm rating this way more than five stars. I can't get enough of these I keep going back and snacking on them all the time, I'm going to make more, thank very much for this wonderful recipe!

review by:
(11 Sep 2013)


Made these a couple days ago and just had a taste, I know these will be awesome when left a while longer, thank you SO-So much for this wonderful recipe! UPDATE: OMG the best pickles on the face of the earth, I just bought more garden cukes at my farmer`s market, I`m making more this weekend... and more, and more! thank you so very much, I love this recipe!

review by:
(28 Aug 2013)


I'm making these today I will rewrite my review and post the stars in a few weeks after the pickles marinate in the brine, thank you for this recipe!

review by:
(25 Aug 2013)