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Dill Pickle Spears
Dill pickle spears are easy to make at home, and this recipe works wonderfully for canning or refrigerator pickles.
👥 36 Servings⏱️ Prep & Cook: 24h 20m⏳ Prep: 24h🔥 Cook: 10 min👤 Ashley Adamant📖 creativecanning
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●pot
📝 Preparation Steps
1
Wash the cucumbers, gently scrubbing to remove any spines. Cut the cucumbers lengthwise into quarters to form spears.
. pickling cucumbers (3 to 5 inches long)4 lbsCucumbers (Trimmed and soaked cucumbers from above)
2
Dissolve 6 Tbsp. salt in 1 gallon of cold water.
3
Place the cucumbers in a bowl and pour the cold salt water over them. Allow them to soak for ⏱️ 24 hours.
. pickling cucumbers (3 to 5 inches long)4 lbsCucumbers (Trimmed and soaked cucumbers from above)
4
Drain the soaking water and pack the cucumbers into wide-mouth pint jars. Trim off the cucumber if necessary to ensure they fit, leaving 1/2 inch headspace.
. pickling cucumbers (3 to 5 inches long)4 lbsCucumbers (Trimmed and soaked cucumbers from above)
5
Add 1 tsp mustard seeds and 2 dill sprigs to each jar. Lacking fresh dill sprigs, you can add 1 tsp dried dill seed to each jar instead. Add pickle crisp if using at a rate of 1/8 tsp per pint jar.
fresh dill sprigs (or 6 tsp. dried dill seeds)12Pickle crisp (1/8 tsp. per pint, optional)
6
At this point, prepare a water bath canner if canning.
7
Make the pickle brine by bringing the brine ingredients to a boil in a pot, stirring to dissolve the sugar and salt.
8
Pour the boiling brine over the top of the cucumbers in the jars, maintaining 1/2 inch headspace. Cap with 2 part lids.
. pickling cucumbers (3 to 5 inches long)4 lbsCucumbers (Trimmed and soaked cucumbers from above)
9
If making refrigerator pickles, allow the jars to cool completely before storing in the refrigerator.
10
If canning, process the jars in a water bath canner for ⏱️ 10 minutes. Turn off the heat and allow the jars sit in the canner for an additional ⏱️ 5 minutes before removing them to cool completely on a towel on the counter.
11
Wait ⏱️ 12-24 hours , then check seals. Store any unsealed jars in the refrigerator and use first.
12
Properly canned and sealed jars of dill pickle spears will maintain peak quality on the pantry shelf for 12 months, and be safe to eat so long as they're sealed. Refrigerate after opening.
13
For the best flavor, allow the jars to sit for at least 1-2 weeks before enjoying, so they have time to properly developed a pickled flavor.
Nutrition Facts
calories
14 kcal
fat Content
0.1 g
serving Size
1 serving
fiber Content
0.4 g
sugar Content
2 g
sodium Content
1749 mg
protein Content
0.3 g
carbohydrate Content
2 g
saturated Fat Content
0.02 g
unsaturated Fat Content
0.014 g
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