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Claussen-Style Dill Pickles

These homemade Claussen-style dill pickles offer the briny crunch and signature garlic-dill flavor of deli pickles using a hot-pack canning method for shelf-stable jars.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 quarts
Course: Condiment, Preserve
Cuisine: American
Calories: 15
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 pounds pickling cucumbers Kirby or small, 3 to 4 inches long
  • 6 cups white vinegar 5% acidity
  • 4 cups water
  • 1/4 cup pickling salt or kosher salt, not table salt
  • 8 cloves fresh garlic peeled and halved
  • 8 dill flower heads or 1/2 cup fresh dill fronds 2 per jar
  • 1 tablespoon black peppercorns
  • 4 dried red chili peppers optional, 1 per jar
  • 2 teaspoons mustard seeds optional, 1/2 teaspoon per jar
  • 4 bay leaves 1 per jar

Equipment

  • Large stainless steel pot (6-quart capacity)
  • Water bath canner or large pot with rack
  • Quart-sized mason jars with lids and bands (4)
  • Jar lifter
  • Funnel
  • Large wooden spoon or ladle
  • Measuring cups and spoons
  • Cutting board and sharp knife
  • Clean kitchen towels
  • Bubble remover tool (or thin knife)

Method
 

  1. Wash 4 quart jars, lids, and bands in hot soapy water and rinse well.
  2. Fill a water bath canner three-quarters full with water and bring to a simmer.
  3. Rinse cucumbers, trim 1/4 inch off blossom ends, and pat dry.
  4. Peel and halve garlic cloves; measure dill, peppercorns, bay leaves, chili peppers, and mustard seeds.
  5. In a large pot, combine 6 cups vinegar, 4 cups water, and 1/4 cup pickling salt; bring to a rolling boil, stirring until salt dissolves (5 to 7 minutes).
  6. Pack 2 dill heads, 2 garlic halves, peppercorns, 1 bay leaf, chili pepper, and mustard seeds into each jar; add cucumber spears, leaving 1 inch headspace.
  7. Using a funnel, pour hot brine into jars to within 1/2 inch of rim; remove air bubbles with a bubble remover or thin knife.
  8. Wipe jar rims, place lids and bands on jars, and tighten bands firmly by hand.
  9. Lower jars into simmering water bath, ensure water covers jars by at least 1 inch, and bring to a rolling boil.
  10. Boil jars for 10 minutes (add 1 minute per 1,000 ft if at high altitude), then turn off heat and let jars sit in water for 5 minutes.
  11. Use a jar lifter to remove jars and place on a towel to cool completely; wait for lids to pop and seal.

Notes

Store sealed jars in a cool, dark place for up to one year. After opening, refrigerate and consume within 3 months.