Claussen Kosher Dill Pickles – Refrigerated Crisp Dill Pickles
We’ve been making Claussen dill pickles the same way since 1870 — with fresh cucumbers brined in our signature garlic and spice blend, then kept refrigerated to lock in that cold-pack crunch. Unlike shelf-stable pickles, our kosher dill pickles never see a hot-fill process, so they stay crisp bite after bite.
Every spear delivers bold dill and garlic flavor without the mushy texture you’ll find in room-temperature jars. We pack our pickles in a resealable refrigerated jar so you can enjoy that audible snap from the first spear to the last. Perfect for sandwiches, burgers, snack platters, or straight from the jar when the craving hits.
Our kosher dill pickles are certified kosher and contain no artificial preservatives — just cucumbers, water, salt, vinegar, natural flavors, and our proprietary spice blend. They’re the crisp, garlicky pickle your refrigerator has been missing.
- Cold-pack refrigerated process preserves maximum crunch
- Bold garlic and dill brine with authentic kosher spices
- Never heated — stays crisp from brine to your plate
- Resealable jar keeps pickles fresh in your fridge
- Certified kosher with no artificial preservatives
Why Claussen Pickles Stay Refrigerated
Our kosher dill pickles live in the refrigerated section for one reason: we never heat-process them. Most grocery store pickles sit on shelves because they’ve been pasteurized at high temperatures, which kills bacteria but also destroys the crisp texture of the cucumber.
Claussen dill pickles skip that step entirely. We brine fresh cucumbers in cold garlic-dill brine, pack them into jars, and keep them chilled from our facility to your store’s refrigerator case. That cold chain preserves the snap you expect from a truly fresh pickle.
Kosher Dill Brine Recipe
We build our brine around four core ingredients: water, distilled vinegar, salt, and garlic. From there, we add dill and a proprietary blend of pickling spices that’s been in our family recipe since the 1800s.
The garlic is the backbone — you’ll taste it in every bite without it overpowering the cucumber. We use natural dill flavor to keep the herbaceous notes bright and consistent jar to jar. The vinegar provides the tang you expect from a classic kosher dill, while the salt draws out moisture and firms up the cucumber flesh.
Serving Ideas & Pairings
Sandwiches & Burgers
Claussen kosher dill pickles are built for stacking. The spears fit perfectly on deli sandwiches, and the chips nestle into burger buns without sliding out. The cold-pack crunch holds up against hot grilled meats and melted cheese, so you get texture contrast in every bite.
Snack Platters & Entertaining
Arrange spears on a charcuterie board alongside cheeses, cured meats, and olives. The bold garlic-dill brine cuts through rich flavors and refreshes your palate between bites. We also see customers serve whole pickles straight from the jar at cookouts and game-day spreads.
More Fresh Refrigerated Pickles from Claussen
What people are saying
Questions About Claussen Kosher Dill Pickles
We use a cold-pack brining process that never heats the cucumbers, so our pickles stay crisp and fresh. Most shelf-stable pickles are pasteurized at high temperatures, which extends shelf life but destroys the crunch. Claussen dill pickles stay refrigerated from production to your home to preserve that cold-pack texture.
Refrigeration also allows us to skip artificial preservatives. The vinegar, salt, and cold temperature work together to keep the pickles safe and flavorful without heat processing.
Once opened, keep your jar refrigerated and tightly sealed. For best crunch and flavor, we recommend enjoying the pickles within two to three weeks. Make sure the pickles stay submerged in brine — this prevents the top ones from drying out or losing their snap.
Always use a clean utensil when removing pickles to avoid introducing bacteria into the jar.
Yes, all Claussen kosher dill pickles carry official kosher certification. We follow strict dietary guidelines for ingredients and preparation, and every batch is certified by a recognized kosher authority.
Our ingredient list is simple and transparent: cucumbers, water, vinegar, salt, natural flavors, and spices. We don’t use any non-kosher additives or processing aids.
The crunch comes from our cold-pack process and the addition of calcium chloride, a food-grade firming agent. We never heat-process our cucumbers, so they retain their natural structure and snap. Calcium chloride helps the cucumber flesh stay firm during brining, delivering that signature audible crunch.
Shelf-stable pickles lose their texture during pasteurization, which is why they tend to be softer and more translucent.
Absolutely. Our garlic-dill brine is flavorful enough to use as a marinade, salad dressing base, or cocktail ingredient. Many customers use it to brine chicken, add tang to coleslaw, or mix into dirty martinis and pickle-backs.
Because the brine is already seasoned with garlic, dill, and vinegar, it adds instant depth to recipes without extra prep.
Our kosher dill pickles contain no artificial preservatives. The ingredient list includes cucumbers, water, distilled vinegar, salt, calcium chloride (for firmness), natural flavors, polysorbate 80 (a spice distributor), and yellow 5 for color.
We rely on vinegar, salt, and refrigeration to keep the pickles fresh and safe, so there’s no need for chemical preservatives.
Our kosher dill spears are pre-cut lengthwise for easy stacking on sandwiches and burgers. Whole pickles give you the full cucumber in one piece, which some customers prefer for slicing at home or serving at parties.
Both varieties use the same cold-pack brine and deliver the same crunch — it’s just a matter of convenience and how you plan to use them.