1-First Step: Make the brine Start by combining 2 quarts cold water and 1/2 cup white vinegar in a pitcher or mixing container. Add 1/3 cup canning or pickling salt or coarse Kosher salt, 1 teaspoon coriander seed, 1/2 teaspoon mustard seed, 1/4 teaspoon red pepper flakes, 1 tablespoon black peppercorns, 1 tablespoon dill seed, and 1/4 teaspoon dried garlic. Stir until the salt dissolves fully and the brine looks well mixed. This is the part that gives homemade Claussen pickles their signature taste, so do not rush it. If the salt is not dissolved, the flavor can end up uneven in the jars. Using a 4-cup measuring cup makes the brine easier to pour later, and a pitcher gives you more control when filling the jars.

2-Second Step: Prepare the cucumbers Wash 20 to 25 small to medium pickling cucumbers very well. Trim both the blossom end and the stem end, because trimming the blossom end helps keep the pickles from turning mushy. Then slice each cucumber in half lengthwise so they fit nicely into the jars and absorb the brine quickly. Choose firm cucumbers without wax coating. If the cucumbers feel soft or look yellow, skip them. Fresh cucumbers are the secret to a crisp Claussen pickles copycat recipe.

3-Third Step: Fill the jars Use two clean quart jars for this recipe. Divide the dill seed and dried garlic between the jars, then pack in the cucumber halves. You want the cucumbers snug, but not crushed. A tight pack helps them stay below the brine level once you pour it in. If you like to keep your fridge organized, label the jars with the date. That makes it easy to track the one day on the counter and the extra 2 to 3 days in the refrigerator.

4-Fourth Step: Strain and pour the brine Set a fine mesh colander over a bowl or another container and strain the brine to separate the solids. Divide the solids evenly between the two jars. Then pour the brine into each jar until the cucumbers are fully covered. If you are using pickle crisp, add 1/4 teaspoon per quart jar now. Make sure the brine covers every piece. Anything poking above the surface is more likely to soften or discolor. If needed, gently press the cucumber halves down with a clean spoon.

5-Fifth Step: Rest on the counter Cover the jars lightly with lids. Do not tighten them all the way at this stage. Leave the jars on the counter for 1 day so the flavor can begin to develop at room temperature. This short rest helps the seasoning settle into the cucumbers and starts that classic Claussen style taste.

6-Sixth Step: Refrigerate until ready After the first day, move the jars to the refrigerator for 2 to 3 more days. The pickles will continue to absorb flavor and firm up as they chill. By the end of that time, they should be ready to eat. Once ready, secure the lids and store the jars in the refrigerator for up to six months. The texture is usually best earlier rather than later, so try to enjoy them within the first few months for the crispest bite.

7-Seventh Step: Serve and enjoy Serve the pickles cold straight from the jar. They are fantastic with sandwiches, pulled pork, burgers, grilled chicken, or just as a snack on their own. Because these are refrigerated pickles, they keep that bright crunch better than shelf-stable versions. If you are making them for a crowd, consider slicing a few into spears or serving them whole on a pickle plate. For simple entertaining, they add a nice salty bite beside cheese, crackers, and deli meats.