Copycat Claussen Kosher Dill Pickles

Recipe for Copycat Claussen Kosher Dill Pickles

Copycat Claussen Kosher Dill Pickles

Prep Time: 30 minutes

Cook Time: 30 minutes

Copycat Claussen Kosher Dill Pickles


  • 1 gallon cucumber
  • 1/3 cup instant minced onion
  • 6 garlic cloves, minced
  • 1/2 tablespoon mustard seeds
  • 6 heads fresh dill
  • 1 1/2 quarts water
  • 2 cups cider vinegar
  • 1/2 cup canning salt


  1. Slice cucumbers lengthwise into quarters; add to sterilized jars along with the dill.
  2. Boil liquids and seasonings to dissolve the salt then cool.
  3. Pour over pickles and let sit on counter for three days shaking or turning them occasionally,
  4. Refrigerate for up to one year.
  5. Please do not try to use the regular grocery store cucumbers, they have wax on them and they will not turn out. You can use grocery store pickling cucumbers as they are not waxed.


  1. I will definitely be making these this summer, thank you for the recipe . I thought I had a great recipe but this sounds better, I don’t put onions in my recipe. I just don’t understand the keeping in refrigerator for one year, aren’t we canning these pickles? I also make crock pickles and then I put in a jar and keep in the fridge. Thank you Joanne Newton

  2. I have made these piclkes since 2010 amd they are great. Yes, they need to be refrigerated so they stay crisp; but, they will last a year. If you water bath can them, you are also cooking the cukes and they will no longer be crisp.

    I don’t have a recipe for their relish. I have my own personal one that I have made for years; but, will always try a new one. Mine is sweet with a touch of heat.

  3. replies are 4 years old but i have found if you pasturize them instead of a boiling water bath they will stay crisp. big problem i had for years was BWB and soft pickles. also using distilled water, Ball Canning pickle crisp and salting the cukes for 3 hours to drain off excess water. so far those 4 changes have resulted in crisp pickles

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