Crispy Dill Pickles: Just Like Klaussen’s

As promised, this is the tried-and-true dill pickle recipe I have used and shared with others for years. They taste just like the Klaussen pickles. I have made them with whole cucumbers and cut cucumbers. My favorite dill pickles are made with the small, whole pickling cucumbers. The cucumbers can be spear-cut, sliced, or cut in chunks — use what you have.

One of the “secrets” to making crispy dill pickles is to cold-pack the pickles in hot, sterilized jars. The other “secret” is to time the water bath precisely.

You will need about 16 4-inch long cucumbers, or 12 large cucumbers that can be chunk-cut or spear-cut.

Update: This recipe uses a hot water bath canning process. Please refer to my post Hot Water Bath Canning: The Basics for a full explanation of this canning process.



Crispy Dill Pickles

  • Cucumbers (see above description)
  • 12 large garlic cloves, peeled
  • 4 heads fresh dill
  • 2 hot red peppers or 1 t. crushed hot red pepper flakes


  • 2 1/2 cups white vinegar
  • 2 1/2 cups water
  • 1/4 cup pickling salt

Prepare canning jars and lids (wash, then sterilize).

Chill the cucumbers in a refrigerator overnight if possible. Remove when you are ready to begin cold-packing the cucumbers in the jars.

Wash the cucumbers to remove any debris or garden soil. Leave the small ones whole; with larger cucumbers, cut in chunks, spears, or slices. Pack the chilled cucumbers into 4 sterilized pint jars. To each pint, add 3 whole, peeled cloves of garlic, 1 head dill, and 1/2 hot red pepper (or 1/4 t. pepper flakes).

Make the brine:  Mix the vinegar, water, and pickling salt in a stainless steel saucepan and heat to the boiling point. Pour hot brine over the cucumbers in the jars. Seal and place in a boiling water bath for 5 minutes, marking the time as soon as you put the jars in. If you leave the jars in the boiling water bath longer, they will get soft.

Store processed pickles for several weeks before using.

Makes 4 pints.

92 thoughts on “Crispy Dill Pickles: Just Like Klaussen’s

  1. Thanks for these canning posts, it is a weak link in our self-sufficient lifestyle that we are focused on this year. We canned two quarts of spicy dills and two of peppers early this morning…you inspired us to get moving on this task. The goal is to can the majority of our tomatoes, peppers, and cucs this year… that’s a whole lot. We are going to try your cucumber recipe next.:)

    I have a question for you? Before I go all out on canning a vaste amount of peppers, How long before I can taste test the ones we just canned….2 weeks? Thanks

    • Morning, Mike. From all the pickled recipes that I have made (and read up on), the general rule seems to be about 2 weeks. The waiting period is no doubt for the flavors to blend and for those blended flavors to be absorbed by the vegetables. If you are in a situation where you’ve not tried a recipe but it sounds good, I would hold a small sampling aside for a tasting. Let it totally cool, or hold it maybe overnight, then taste it. If you don’t like it then, you may not like it later.

      Start watching the proportions for your brine. If a recipe appears to be off with the ratio of vinegar to water, the finished produce will probably have a strong vinegar taste. If something calls for a great deal of sugar, it may be better to call that a ‘syrup’, not a relish. ;-) This will be the last year I use ‘regular’ sugar in these recipes. I am totally phasing white sugar (and brown sugar) out of our diets so any sweet relishes will need to be adapted to a more wholesome sweetener. The past couple of years I began switched honey for sugar in some of the jams and it worked well. I’m getting braver as I understand the ‘chemistry’.

      With the Klaussen pickles, the second batch I made was sliced cucumbers and even though I packed tightly, I still had about 3 tablespoons left. I decided to set them aside to eat later. The next day, they were part of my lunch and they were very good, just not as flavored as they would have been if I had waited.

      I have had good luck freezing stuffed peppers. I’ll look up my recipe (comes from a Rodale Press book Stocking Up III). Maybe you can try that one in a small quantity at first. I still owe you a post on the freezing issues (it’s in the works!) and may have a few ideas why it’s working for us and not you.

  2. These are amazing! Thank you so much for posting this recipe! You finally helped me solve my soft-pickle problem, and the flavor is wonderful.

  3. Hi, just made my first batch of your pickles and know they will be wonderful. Question for you: are they best stored in the refridgerator (like Klaussen does) or can they be stored in the pantry with equally fine results?

    • Hi Kevin.

      Glad you tried those pickles. Here’s hoping yours will be just as good!

      If you processed your pickles with the water-bath method, they will store in a cool pantry, like other canned goods. They do not need to be refrigerated after canning. Once you open a jar, they’ll need to be refrigerated, though. Of course any opened jar of canned food need to be refrigerated, but you know that.

      With the Klaussen-type pickles, we refrigerate a jar before we open them. I guess we were so used to that great chilled flavor of the original Klaussen’s and that’s what we grew to expect.

      I’m making myself hungry…..

      • Well I tried this today, out of 4 jars, only 1 sealed, so I have no choice but to put on new lids and process again, So I suppose now I will have soggy pickles.

  4. I’m still trying to rap my mind around this…what little mind I have. Would you process longer for quart jars and for my higher elevation, or is the point to heat them just enough to allow for a seal?

    • Mike, I haven’t ever used quart jars for pickles (I like them crisp). Have you checked the Ball forum or any other canning site to see how they advise people who live in the upper elevations? Usually, I’ve read that the time increases. With most pickles, hot brine is poured over the cucumbers so it seems to me that the canning process for most pickles is for a good seal more than anything. But don’t take my word as gospel — I don’t know much about the science of canning. Again, the Ball forum would probably be of help. They also might already have this subject on their forum.

  5. Thanks Lynn. I’ll check out the forum but I think I will be stuck with 15 minutes all together including the 5 for my elevation. That is how I did it last year and they were good, but not quite as crunchy as I had hoped. I suppose I will have to try it your way for the crunch and use smaller jars. Either way I am having fun with it.:)

    • Mike, you might want to take your refrigerated pickles and put them into an ice bath prior to canning them. That would get the cucumbers even cooler. Maybe that step would offset that additional 5 minutes for your higher elevation.

      Take care with extra cold cucumbers though, as glass jars might crack with the temperature change when pouring the hot brine. The easiest way to remedy hot brine going into cold jars would be to keep the jars warm. Two choices there: keep the jars warm in your oven at 275-degrees F. or keep the sterilized jars in the water until just before filling them.

      Seems like so many things to consider, but crispy is really worth it, huh? Okay, I’m off to the kitchen to pickle some peppers and jalapeno jelly!

      • Mike, you might want to try grape or horseradish leaves they help keep the pickles crisp

      • Hi there, I just made pickles for the first time using a different receip and unfortunately they were not crispy at all. I had them in an ice bath for 3 hours and even threw in an oak leaf for good measure (as the recipe I had found called); however, I boiled the sealed jars for 11 minutes and think this may have caused the sogginess of my pickles. It seems the shorter boiling time is the key. Given the acidity of the recipe, if you boil both the jars and brine solution I can’t see why 5 minutes wouldn’t do. That being said I am an amateur at this (I mean just look at my soggy pickles!).

  6. I threw together two quarts of small whole pickles and did the ice bath as you suggested. I’ll try them in two weeks and see what I think. We made a batch of kimchi and some hawthorn berry syrup yesterday…I really love this canning stuff.:) We are excited to try your chili sauce recipe, soon I hope…just waiting on enough of the tomatoes to ripen up.

    Micki and Rowdy are in the other room tucking the grandson in…next up is our dinner, luckily it is leftovers from yesterday so we don’t have to cook too much tonight.

    • Mike, I’ll be anxious to see how that batch worked for you. Last night I went through my 2 reliable cookbooks that offer recipes for pickles and many of them call for iced-down cucumbers. Hopefully that added step will help. Also, the whole pickles with skins on should help as a barrier against mushing up your lovely cucumbers. If you succeed, maybe you should copy down the parts of this recipe you used and post it on your blog with your modifications so that others in your region can use your fine-tuning.

      Like you, I really enjoy canning, too. There are so many benefits to preserving your own homegrown, organic foods. And all the finished jars are so darn nice to look at!

      That hawthorn berry syrup sounds wonderful. I’m ready to make some huckleberry glop but I keep getting all this other garden produce to work on and my days run too short on me!

      Time to toddle off to the kitchen again. Today is tomato sauce and green bean canning day for me. I’ve picked from Garden #2 today and the hens are close enough that I can wing the dropped or spoiled ones over to them. Maybe I can train them to hop up for a tomato.

      I’d like to see that Rowdy tucking a small-boy into bed. His idea of ‘tucking in’ is probably nabbing the covers and playing tug of war! lol

  7. Lyn,
    Thank you so very much for your wonderful articles, inspiration and recipies!
    I made a double batch of your Klaussen pickles and they are WONDERFUL.
    A little spicy but delicious. I am thrilled. I’ve canned over500 jars of food since last year. Love it.

    • Hi Penny. I’m so glad to hear that you tried the Klaussen-style pickles. It sounds like you are a very serious canner — 500 jars is very impressive! :-) I’ll bet when you stand back and look at your efforts, you are really smiling!

  8. Hi Lyn,

    I ran out of pint size canning jars! since my last post to you I’ve gone thru 6 more dozen jars. Still need to can more chili beans and apple pie filling and apple sauce. I am almost to 600 jars this year! Wish I had a big enough pantry to admire the jar contents but afraid they exist in boxes stashed everywhere. Soon I will need a map to find what i want. Ha.
    Thanks again for your great site.

    • Well Penny, hats off to you on your hard work!!! Oh I’d love to see a photo of all of those jars — home canned foods are just beautiful if you ask me! Since you don’t have a pantry, have you thought of arranging a few on a table top, maybe adding a few dried gatherings like pine cones or a few dried ‘weeds’? I think it would be lovely!

      Remember, a pantry can be a concept as well as a physical closet space and in your case, you are arranging a pantry-worth of foods all around you. I think that’s great — like a private stash you’ve hidden away. With a map, yes, you are then doing a geocache, right? ;-)

  9. I tried this recipe today for the first time. I’m anxious to see how they turn out, but will behave & wait the proper amt of time before tasting them :). I used quart jars & cut my pickles into long spears. I didn’t alter the processing time, just the 5 min you suggest.

  10. Can you recommend a measurement of dill to use if I am not able to get fresh dill heads? I am very excited to try this recipe!

    • Hi Janelle — if you don’t have fresh dill heads, use between 1/2 teaspoon to 1 full teaspoon per jar, depending on your own taste. The fresh dill heads make a nice garnish in the jars but can easily be switched out for dill seeds.

  11. I made two batches of your pickles, one in pints and one in quarts..I added a little time in water bath. I haven’t tried them yet..but can’t wait. The only thing I’m concerned about is that one jar with each batch broke and I had to throw that one away. Jars are pretty costly. Am I doing something wrong

    • Cathy, Usually a canning jar will break from two reasons. Maybe your jar was packed too tightly with pickles? The other reason might be the sudden change in the jar’s temperature — when the jars are immediately put into a boiling water bath (or near boiling), sometimes the jar might break. If I am cold-packing, I use my jar rack and place all of the filled up jars on the rack, then I allow the rack to sit above the steam for a few minutes to raise the jar temperature even before they have been submersed into the hot water bath. A broken jar is so disappointing!

  12. Hello all. I am just getting back into putting up food again. I bacame a Master Food Preserver when my children were young and I lived on acreage. My husband and I bought 13.6 acres three years ago here in NW Oregon and I am again able to have a large vegi garden, fruit trees and berry garden.
    We have many pre-existing cherry plum trees. They have a cling pit and I am at a quandry about how to use them. I remember as a child my Mom canning them but they were pretty sweet/sour flavored and not one of my favorite of her canned fruit.
    I just acquired a large dehydrator so I know I could make fruit leather if I could heat the plums enough to release the pulp from the stone with a potatoe masher in a big colandar. I am not sure if the heating will compromise the quality of the fruit leather.
    I also was thinking about trying to make fruit wine with the cherry plums. Most recipies instruct to remove the seeds from the fruit first. I am thinking that with the fruit breakdown during the initial fermentation process that the pits could be removed then with the pulp.
    I am sure these plums would make good jam but we have lots more fruit than we could ever eat with just jam, even with gifting it.
    Does anyone have experience with using Cherry Plums? They are a cherry size plum that is much like a Santa Rosa Plum with tart skin. These are not like Italian Prune Plums.

    • Hi Kim. I don’t know the exact species of plum you have but I have had great success making a basic plum jelly with my less-than-sweet plums. These are small plums that are not very sweet and they have a tart skin.

      I’ve made this jelly with sugar and also with honey. I use the tart plum jelly with other ingredients to combine into a simmering sauce. A half pint of the tart plum jelly with a pint of tomatoes, tomato sauce, or a chili sauce, with a blend of herbs is a wonderful sauce to simmer meatballs in. Usually I make the sauce in a crockpot, then add meatballs and go about my day.

      I’ve been thinking about chutneys recently — maybe a chutney with a tart plum would be a good food to try?

      I’ve never made wine so I’m unsure about the pits and whether there might be an off-flavor from fermentation.

      Good luck to you.

  13. I am so happy I found this Recipe. Me and My Wife have tried for years to perfect the crunchy pickle like Claussen. I do have a question for you. I will be storing these pickles in a cabinet. Are we safe to keep them for a lengthy period of time? What would you recommend for max time to store? We made a bunch last weekend and we can’t wait to open a jar .

    • Greetings Dennis. I’ve always kept my canned foods in a food pantry or in shelving in the basement — both are pretty dark. Excess heat, cold, or light are the worst factors for canned produce.

      Home canned Pickles are safe to eat provided they were canned correctly. Cucumbers need a vinegar to create the acidity that is necessary for a water bath canner. The Crispy Dill Pickles are very, very good and I’m so happy to share the recipe that I found — it’s an excellent recipe. Give the pickles a few weeks to absorb the herbs before you decide to test them. Personally, I also like them refrigerated — those Claussen dill pickles left such a memorable imprint on my brain, I want to eat them cold!

      • Hi Lynn,
        I hope I find you doing well. I wanted to get back with you after trying your method of making the Claussen style pickle. Well to make this short and sweet…It Worked! I have never been happier than with last years pickles. I do agree with you about putting them in the refrigerator. It makes them so much tastier. Lynn my wife and I have tried numerous recipes over about 15 years. This is the one! I can’t thank you enough for opening the door and sharing such a wonderful recipe. We ate pickles all last winter and I am down to just a few jars left. So we are off to the farmers market in the hopes of finding some nice cucumbers.We are hoping to can a bunch this fall season.Well Lynn, You take care and “Happy Canning”

  14. Hi! I love crunch pickles and am excited to try your recipe. I’ve never made pickles before and am wondering if you just use salt or is a pickling spice an unstated rule?

  15. I am going to make the pickles tomorrow; will they still be crunchy if I slice them? I plan to make a few jars of whole pickles, a few spears, and a few sliced, but, I am afraid they will be mushy.

    • Pam, As I wrote in the post, the Klaussen-style pickles can be made with whole or sliced cucumbers. Remember to pre-chill the cucumbers and take care to have hot sterilized jars to start with. Make sure that you only process for the amount of time required. Hope this helps.

  16. I am also interesed to know if you have used this recipe for whole pickles or only spears and slices? I like using small, whole pickles. But need a new recipe since I found out mine is not safe. :-(

    • Nora, I’ve used this recipe dozens and dozens of times. Like the post says, whole cucumbers or sliced cucumbers. I’ve used regular slices and spears. My ‘favorites’, though, are with whole cucumbers. Be sure to time the processing exactly and pre-chill the cucumbers for the crispiest pickles. Hope you enjoy them!

  17. So, I made pickles with your recipe this afternoon! I only made 1 recipe, so 4 pints. I experimented… 1 jar is spears, another is chips and another is whole while the last one is also chips but with lots of heat added. I just started experimenting with pickles this year, so next year I will know which recipes are keepers. I have to say that the chips and spears appear to have stayed in tack and don’t look mushy. Wait 2 weeks at least, right?

    • Good job, Nora!! Nice to know you experimented because that’s the best way to learn! It really is best to wait a few weeks so that the herbs can work their ‘magic’ in the canning jars. Hard to do, isn’t it??? We like our dill pickles cold, too, so we refrigerate the jar before opening.

      I hope you enjoy them, Nora!

  18. This is exactly what i was hoping to find, a simple recipe with all the qualities I look for in pickles. Thanks for sharing! I did add one thing though: peppercorns. About 2 tsp. to each jar. I add them to my pickled green beans and love the flavor, so I decided to try them with the pickles too.

  19. I have tried different dill recipes – my biggest issue is getting them crispy. We have softend water and very hard water. Does it make a difference and which one is best?

  20. If you follow all the heat processing steps to a tee, is it ok to do the boiling water bath for less than 5 minutes? I have been doing 3 minutes and they seal and look great – I am trying to maximize crunch. Thoughts?

    • Christian, I’m a bit fearful of the boiling water bath under 5 minutes. The jars might seal correctly but are the contents being processed adequately? Hopefully the brine will prevent spoilage, but please be careful!

  21. FINALLY! Finally a delicious dill pickle recipe! I have tried so many different recipes over the years and have never been satisfied with the results until NOW! I made chunks and baby dills with this and both turned out wonderful! Thanks for a great and EASY recipe!

    • Thanks Sandy. Glad you like the recipe. I’ve not had dill pickle relish before but doesn’t that sound great???

  22. PS I made the sweet pickle relish recipe also that you have on your site and it is mmmmmmm Delicious! Do you happen to have a dill pickle relish recipe that you can share?

  23. Is the amount of processing time of the pickles the same for all altitudes? I live in Colorado at about 4800 ft. Also, I’ve read that adding cherry lor grapes leaves keeps them crunchy. Any experience with that?

  24. tried your recipe, first batch turned out great. Second batch only 4 out of 8 pint jars sealed,thought i did something wrong so i did another batch, and same thing. do you have to put jars in the hot water bath and wait for it to boil before you start timing, or do you put them in when water is boiling and then start timing. Thanks

    • Rich, the minutes that jars are processed with water bath canning begins when the pot of water begins to boil after the canning jars are placed in the canning pot. I don’t recommend putting filled jars directly in boiling water because the jars will sometimes crack. So put the filled jars into the water bath when the temp is not yet boiling so the jars can gradually adjust to the water as it’s heating up. I am working on a post that will explain the basics of water bath canning so stay tuned!

  25. I added a grape leaf to some of my canning jars and i did see significant improvement. I have also read, and I am testing it next time to put the cucumbers in ice before u can them. any suggestions on whether icing the cucumbers makes a difference? I have also read about calcium chloride and adding it to jars. anyone use any of these methods?

    • Salt will extract excess water in the cucumbers before pickle-making. Icing the cucumbers will help with crispness. Grape leaves are reported to help with crispness, too, but I’ve not tried doing that yet.

  26. just opened our first jar of these pickles, they were fantastic! They weren’t as crisp as I would have liked–but still crisp in comparison to other canned pickles. Next time I will try icing the cukes to see if that helps. Regardless of how they turn out, I will be using this recipe for years to come. Crisp or soft–the flavor of these are out of this world!

  27. Hi Mike- Have you ever heard of doing the water bath in the dishwasher? I’ve done this with canned hot peppers and just turn the heat up on the water heater then make sure the water is hot when running into the dishwasher. Usually let them run in there for no more than 10 minutes. I have a really hard time getting my water bath hot enough in the big pan I use. Thanks and I can’t wait to try your recipe as am getting a ton of pickles this weekend, fresh picked! ;)

  28. For the hot bath is it required to using a pressure cooker or will using a regular pot with boiling water work for the bath?

    • With high acid foods, a water bath is just that, boiling water….. Low acid (or questionable acid levels) are the pressure cooker’s ‘job’….

  29. Hi Mike really learning some different ways to can…I am doing dill pickles tonite..but I always use there a differnce in the time with quarts rather than pints? I am always worried I won’t leave them in the water bath long enough? Thanks so much…

  30. okay now I am confused…. I used this reciepe and my pickles have been sealed and sitting on the counter for last 72 hr. I had a close look at my pickles and they have a white film on the end of them, garlic has bubbles on them. I followed this reciep and processed in a water bath for 5 min. Should I be concerned about them being spoiled. All the jar sealed.

  31. Never having canned before I was a bit nervious making these pickles – my garden produced so many cucumbers (over 100) I had to do something, I was getting tired of giving them away. I canned several jars a couple weeks ago and just opened my first (chilled) jar….they were awesome!!! Getting ready to can a dozen more today. Great & easy recipe – Thanks !!

    • Geri, try making some relish too with those extra pickles it’s super easy. Just add red and green bell peppers, onion and blend until nice and minced…not pureed. Cook in a pot with seasonings of your choice. Sterilize your jars and lids and go from there. You can find recipes if not on Lyn’s site, other sites…happy canning! =)

  32. Hi, Lyn, I like your pictures….and your pantry is lovely. I just tried your pickle recipe so wish me luck on the results. I’ve made pickles in the past and I still have some from 2007, But those are bread and butter chips. I wanted something with no sugar in it and your recipe was what I was looking for. I had to adjust the amount of brine to prepare, but all in all the easiest recipe I found. Thanks so much. And I will be checking your site more for rug making and macrame =)

  33. These pickles are delicious! I have tried canning pickles in the past and they always turn out soggy. These are crisp and the taste is perfect! Thank you!

    • Hi Ursula. I’m so happy that you and others are enjoying these pickles! Thanks for visiting and letting me (and others) know of your success!

  34. Pingback: Jeff and Jeanne » Blog Archive » My current favorite dill pickle recipe

  35. I used your pickle recipe for okra and it worked out very well. I did sub 1 tsp. dill seed for the dill heads and 1 jalapeño cut into strips per jar.

    Thank you for posting this I book marked it and will be using it again.

  36. Hello Lynn,
    I stumbled upon your site from Pinterest and I have to say that your recipe is extremely close to the one my mom used years ago. The only difference is she used apple cider vinegar.
    Anyway I think I can help with the crunch issue that mike is having and I know that everyone will tell you that this is not safe, but…I don’t water bath them. My mom didn’t and I don’t. (And no, they have never made me sick)
    You simply wash and dry your jars(mom used the dishwasher), get everything ready, and when you are making the brine put them in a 250 degree oven.
    Also we boil the lids at the same time. So the lids are boiling, the brine is boiling, and the jars are in the oven.
    You do this one jar at a time. Take a jar out of the oven with tongs, fill with your cucumbers, dill, garlic and pepper. Now fill the jar with the brine until you get the right “head space”. To seal you take a lid out of the boiling water with your tongs, and run the edge of the lid(dripping with hot water) around the top of the jar. Place the lid on the top of the jar, and with a towel on hand screw on the lid. Set them aside like you would after a “traditional” water bath to wait for the jar to seal. Ping(or as my mom would say “praise the Lord”)! Anyway, I just got a jar out of the basement I canned from two years ago. The jar was a little dusty, but the pickles where as crisp and tasty as ever!

  37. I just opened some that I made last summer and they are WAY too salty. Had to throw 20 pints out because they were so bad. Is 1/4 cup of salt correct?

    • Lisa, this recipe makes about 4 pints per batch using 2.5 cups of white vinegar, 2.5 cups of water, and 0.25 cups of pickling salt (1/4 cup). I’m sorry the recipe didn’t work out for you. I’m unsure if you quadrupled the recipe to make 20 pints to make these at the same time or in different batches. I’m also unsure if you used a different salt than the pickling salt. Maybe you could make one fresh batch of 4 pints this year, making sure to use pickling salt and double-checking the measurements. From reading over the comments on this post, others don’t appear to be having issues with the salt so it may be an error at your end or perhaps you are extra-sensitive to anything containing salt??

      • I did use pickling salt and I think I used a little less than the 1/4 cup. I’ll try again this summer. The reviews are so good, I’d be silly not to! Thank you for your response!

  38. Pingback: My current favorite dill pickle recipe » Jeff and Jeanne

  39. Lynn, these sound wonderful. I am interested in making dill slices. The bread and butter recipe I use instructs me to slice the cucumbers and then sprinkle with salt and leave for 2 hours to pull off some of the water. Then I drain and rinse the slices and proceed with the recipe. For this recipe, I do not see the salting step. My question is, does the brine not become too diluted when making slices, and result in less flavor compared to using whole pickles? Thank you!

  40. I tried to find the answer to this in the comments, but didn’t see it. Can you please explain why only 5 minutes of processing time is okay for the pints? Isn’t the minimum recommended time 10 minutes? I’m thinking it’s because jars are sterilized before packing and obviously you want crunchy pickles. Thanks!

    • Megan, yes, the 5 minutes is to set the seal on the jars. With such a short amount of time in the canner, make absolutely sure that you have pre-sterilized the jars and lids. Hope this helps!

  41. We made these last year and they were excellent! At the time, I didn’t realize that we were your neighbors to the north just up 81 ;) We will be making them again and sharing the recipe with family.

  42. This message is for Joy or anyone else that has to cook them longer than the recipe ask of you. I don’t process them at all and put directly in the fridge! That way they will be crisp every time!! Make the brine and pour over pickles in jar , put lid
    on and place in fridge.

    • Yes indeed, Zina — this does work. In fact, the quickest way to make these is to do them the ‘refrigerator way’!

  43. Pingback: Refrigerator Pickles Like Klaussen’s Crispy Dills « Wood Ridge Homestead

  44. I have a TON of cucs, so I think I’m going to make some pickles tomorrow. I want to use your recipe since the reviews are so great, but I’m nervous about putting cold cucs into hot jars.

    I’m new at this, and I’ve read other places that I should never put cold food into hot jars b/c they will break. Are the jars not boiling hot then? I usually take them right out of the sterilizing water, fill them, then back they go. Should I let them cool down a bit before I fill them?

    Thanks for your guidance!

    • Shire Girl, I will be making more of these tomorrow, too!

      Sterilize your jars, lift them out of the pot and place them on a towel or cookie rack at the kitchen counter. Then fill your jars with cold cucumbers. (I’ve been keeping mine in an ice bath while I prep everything and while the jars are boiling. So I am packing very cold cucumbers in hot pint jars.)

      Cold cucumbers will go into hot jars, yes, but the temperature around the jars will cool them somewhat. Canning jars, if they’re in good shape, can handle the cold cucumbers. What you don’t want to do is over-pack your jars, especially if you are using whole or length-sliced cucumbers. If you struggle to add them, there is too much pressure on the sides of the jars. Try for a better fit. If you are using sliced cucumbers, pack them but don’t pressure-pack them too tightly. If you do that, you’ll be okay. (I’ve never lost a jar on the counter — only in the canner and only with pressure-canning because the water was boiling when I added full jars with cold-packed green beans.)

      Once you have added your cucumbers into the jars, pour your hot brine into each of the jars, wipe rims, add lids and seal, then put them into the water bath.

      Hope this helps — have fun tomorrow!

      • Just letting you know I successfully made 7 quarts of these pickles today! Well, successful in that none of the jars broke and they all sealed – yay! Will have to wait a few weeks to see about the taste/consistency, but my goal was just to get it to “work” since I’m such a novice. Thanks for all your help!

  45. Wow can’t wait to try this recipe i have never had good luck with my cucumbers not being mushy. My question is I hot seal my jars when I can I never water bath. Do you think that will work with this? I keep my jars in the oven on 200 and then keep my lids in a skillet on the stove on low turned upside down and then I have a hot mixture so everything is good and hot. Also how much minced garlic should I use if I do not use fresh garlic?

    • Kim, I’ve never canned food using that methodology and so I can’t say, or recommend doing it.

      I can tell you, though, that when I make this recipe to have some of them as ‘refrigerator’ pickles (see a recent post on this), the hot brine and sterilized lids and rings do form a tight seal after about 15 minutes. And I do these with a half-gallon Ball jar, not a bunch of pints.

      If by some chance, you do this recipe and they don’t seal with your method, just store them in the fridge and eat them over the next 3-6 months or so. With that much vinegar, they will keep if in the fridge.

      I don’t know about minced garlic instead of fresh garlic cloves. The pickles, when finished, have a garlic flavor but I don’t find it overpowering — I suppose it depends upon your taste.

      Happy canning….

    • Lara, the vinegar needed to make most pickles requires 5% acidity. Most commercial vinegars are 5% — check the acidity first.

      Apple cider vinegar can be substituted but the flavor will be different. Most dill pickles are made with white vinegar, but there is nothing wrong with experimenting!

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