Recipe For Dill Pickle Spears

Ramon De

2 min read

·

10-02-2025

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This recipe delivers perfectly crisp and tangy dill pickle spears, capturing that classic homemade flavor. Forget store-bought; these pickles are incredibly easy to make and will elevate your sandwich game, or any meal that needs a briny kick.

Ingredients:

• Pickles:
  • 4 pounds pickling cucumbers (about 10-12 medium), scrubbed thoroughly and trimmed
  • 2 cups distilled white vinegar (5% acidity)
  • 2 cups water
  • 1/2 cup kosher salt
  • 1/4 cup sugar
  • 4 cloves garlic, smashed
  • 1 tablespoon black peppercorns
  • 1 tablespoon mustard seeds
  • 2-3 sprigs fresh dill (or 2 tablespoons dried dill)
  • 2-3 small red chili peppers (optional, for added heat)

Instructions:

Preparing the Cucumbers:

1. Wash and Trim: Wash the cucumbers thoroughly. Trim the blossom ends, as they can cause the pickles to become soft. Leaving a small portion of the stem end intact helps the pickles retain their shape and crispness.
2. Pack the Jars: Pack the clean cucumbers tightly into sterilized quart-sized mason jars. Add smashed garlic cloves, peppercorns, mustard seeds, and dill sprigs evenly between the cucumbers. If using chili peppers, add them as well.

Making the Brine:

1. Combine Ingredients: In a medium saucepan, combine the vinegar, water, salt, and sugar. Bring the mixture to a boil over medium heat, stirring until the salt and sugar are completely dissolved.
2. Cool Slightly: Remove the brine from the heat and let it cool slightly before pouring it over the cucumbers in the jars. Leave about 1/2 inch headspace at the top of each jar.
3. Remove Air Bubbles: Use a non-metallic utensil (a chopstick or clean spoon works well) to gently release any trapped air bubbles in the jars. This is crucial to preventing spoilage.
4. Adjust Headspace: Top off the brine to within 1/2 inch of the jar's rim. Wipe the jar rims clean with a damp cloth.
5. Seal and Process: Place the lids and rings on the jars, tightening them to fingertip tightness. Process the jars in a boiling water bath for 10 minutes (adjust time based on your altitude—check a canning guide for details).

After Canning:

1. Cool and Check Seals: Remove the jars from the canner and let them cool completely. You should hear a "pop" sound as the jars seal. Check the seals by gently pressing down on the center of each lid; if it doesn't flex, the seal is good.
2. Storage: Once the jars have completely cooled and sealed, store them in a cool, dark, and dry place. Your pickles will be ready to enjoy in at least 2-3 weeks, but the flavor will deepen with time. They will keep for several months, or even longer, if stored properly.

Tips for Extra Crisp Pickles:

• Use pickling cucumbers: These cucumbers are bred specifically for pickling and tend to stay crisper than slicing or snacking cucumbers.
• Don't overpack the jars: Allow some space between the cucumbers to ensure the brine reaches all parts.
• Use kosher salt: This type of salt dissolves more easily and won’t make your pickles cloudy.
• Sterilize your jars: This is a crucial step for food safety to prevent spoilage.

Enjoy your homemade dill pickle spears! They're a delicious and satisfying treat that's perfect for any occasion. Remember to always practice safe canning techniques and consult a reliable canning resource if you have any questions.