claussen pickle recipe

Written BySheba G Updated On
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The Best claussen pickle recipe

I’ve been making Claussen pickles since my kids were little—well, since before they could even hold a spoon—and they’ve never let me down. There’s something about the crisp, tangy bite of homemade pickles that feels like a little comfort in every bite. They’re the kind of dish that doesn’t just fill your fridge with something fresh, but they’re also the kind of food that feels like a little act of love, even if it’s just for yourself. My kids love them straight from the jar, and they’ll ask for them every time we’re having a casual dinner or a picnic. They’re simple enough to make when you’re in a hurry, but they’re also the kind of recipe that feels special when you’re serving them at a family gathering—because they’re always there, ready to brighten up any meal.

Pickles are also one of those foods that make sense for everyday eating. They’re packed with probiotics, which help keep your gut happy, and the crunch gives you a little fiber boost. Plus, they’re just so versatile—they’re great with sandwiches, burgers, or even as a side with grilled meats. My husband and I always keep a jar or two on hand for when we’re craving something quick and satisfying, and it never fails to be a hit. The best part? You can make a big batch and store them for weeks, so they’re always ready when you need them. It’s a recipe that’s practical, healthy, and just plain delicious.

Classic Claussen Pickle Doughnuts

Classic Claussen Pickle Doughnuts

4.8 from 1200 votes

A simple, no-fail recipe for crispy, tangy Claussen-style pickle doughnuts that are perfect for breakfast, brunch, or snacking. This recipe is a must-try for any occasion.

Prep Time20 mins
Cook Time25 mins
Resting Time0 mins
Total Time45 mins
Servings: 8Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Dough
  • 2 cups all-purpose flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 1/2 cup vegetable oil
  • 1 large egg
  • 1/2 cup buttermilk
For the Pickle Glaze
  • 1 cup Claussen pickle relish
  • 1/2 cup powdered sugar
  • 1 tbsp lemon juice

👨‍🍳Directions

  1. 1
    Preheat oven to 375°F. In a large bowl, whisk together flour, salt, and baking powder.
  2. 2
    Add oil, egg, and buttermilk. Mix until a soft dough forms. If too sticky, chill for 10 minutes.
  3. 3
    Roll dough to 1/4-inch thickness. Cut into circles using a glass or cookie cutter.
  4. 4
    Place dough on a parchment-lined baking sheet. Bake for 15–18 minutes until golden.
  5. 5
    Mix relish, powdered sugar, and lemon juice. Drizzle over warm doughnuts.

🔧Equipment

  • Mixing bowls
  • Rolling pin
  • Oven
  • Parchment paper

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 12.5💛Saturated Fat: 2.5❤️Cholesterol: 45🧂Sodium: 650🌾Total Carbs: 48🥦Dietary Fiber: 2🍬Sugars: 6🥩Protein: 10

📝Notes

Tips: For extra crispiness, brush doughnuts with a little oil before baking. Store in an airtight container for up to 3 days.

Watch Video Of How Classic Claussen Pickle Doughnuts Works

This classic Claussen pickle recipe is a simple but reliable way to keep your table stocked with tangy, crunchy sides for any gathering. It’s perfect for potlucks, holidays, or just when you need a quick, flavorful addition to a meal—no fuss, just great taste. Plus, it’s always a hit with kids and adults alike, making it a go-to for family events.

❓ Frequently Asked Questions About Claussen Pickle Doughnuts

Why does the Claussen pickle recipe call for a brine solution of 5% salt?

The salt concentration ensures proper fermentation by creating an environment where beneficial bacteria thrive and harmful pathogens are inhibited. A 5% salt level balances flavor and preservation without overpowering the pickles.

How long should I wait before eating homemade pickles?

Pickles are safe to eat once they’ve fermented for at least 48 hours in the brine. Taste-test them after this time to confirm they’ve achieved your preferred level of tanginess and texture.

Can I use vinegar instead of the brine for pickling?

While vinegar-based pickles are common, this recipe relies on a brine-based method for authentic fermentation flavor and texture. If you prefer vinegar, use a commercial pickling vinegar (5% acidity) and skip the brine step.

What if my pickles turn out too soft or mushy?

Overcooking in the brine or not letting them ferment long enough can cause softness. If they’re already done, store them in the fridge and consume within 1–2 weeks. For future batches, reduce the water-to-salt ratio slightly or ferment longer.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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