Description
Delight in the crunchy, tangy goodness of Refrigerator Kosher Dill Pickles (Claussen Copycat), a simple and quick way to enjoy homemade pickles without the hassle of canning. These pickles boast a bold flavor profile, combining fresh dill, garlic, and spices to create a refreshing treat that’s perfect for snacking, sandwiches, or adding zest to salads. With just a few fresh ingredients and easy-to-follow steps, you can have your own jar of these crispy delights ready to elevate any meal. Plus, they last up to six months in the fridge, making them an ideal option for meal prep or impromptu gatherings.
Ingredients
Scale
- 6 cups water
- 2 cups apple cider vinegar
- ⅓ cup dried minced onion
- 6 garlic cloves (finely minced)
- 1 ½ teaspoons yellow mustard seed
- ⅓ cup canning salt
- 18 pickling cucumbers
- Fresh dill (or dried dill seed)
Instructions
- In a large saucepan, combine water, vinegar, onion, garlic, mustard seed, canning salt, and dill seed. Bring to a rapid boil until salt dissolves; allow to cool.
- Sterilize wide-mouth quart jars by boiling in water for 10 minutes.
- Wash cucumbers and slice off the blossom end; cut into halves or quarters as desired.
- Pack jars with cucumbers and add fresh dill.
- Pour cooled brine over cucumbers until fully covered.
- Seal jars loosely and let sit at room temperature for three days before refrigerating.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Snack/Side
- Method: Refrigerating
- Cuisine: American
Nutrition
- Serving Size: 1 pickle (30g)
- Calories: 10
- Sugar: 0g
- Sodium: 440mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: <1g
- Cholesterol: 0mg