Copycat Claussen Dill Pickles
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Serves: 6 quarts of pickles
  • 10 pickling cucumbers, sliced or cut into spears
  • 12+ sprigs fresh dill
  • 10 garlic cloves, cut into slivers and divided
  • ½ cup minced onion
  • 2 tsp mustard seeds
  • 9 cups water
  • 3 cups apple cider vinegar
  • ¾ cup canning salt
  1. Add cucumbers, dill, and half of the garlic slivers among 6 quart-sized mason jars.
  2. In a pot, bring remaining garlic slivers, minced onion, mustard seeds, water, vinegar, and salt to a boil, boiling until salt fully dissolves; allow to cool.
  3. Pour vinegar mixture over cucumbers and let jars sit on the counter for three days, shaking or turning them occasionally.
  4. Transfer jars to the refrigerator and refrigerate for up to one year.
Recipe slightly adapted from Flavorite

I did not calculate nutrition information for this recipe because it would be such a wild guess on sodium.
Recipe by Prevention RD at