why make this recipe
Dill pickle spears are a crunchy, tangy treat that add flavor to many meals. Making your own dill pickle spears at home is satisfying and fun. It allows you to control the ingredients and make them just how you like. Homemade pickles can be used as snacks, side dishes, or toppings for sandwiches. You also get to enjoy the freshness of seasonal cucumbers.
how to make Dill Pickle Spears
Ingredients:
- 4 lbs. pickling cucumbers (3 to 5 inches long)
- 6 Tbsp. canning salt
- 1 gallon water
- Trimmed, soaked cucumbers
- 12 fresh dill sprigs (or 6 tsp. dried dill seeds)
- 6 tsp. whole mustard seeds
- Pickle crisp (1/8 tsp. per pint, optional)
- 1 quart water
- 3 cups white vinegar (5% acidity)
- 1/4 cup canning salt (or kosher salt)
- 2 Tbsp. sugar
- 1 Tbsp. pickling spice (see note)
Directions:
- Begin by washing your cucumbers. Scrub them gently to remove any spines.
- Cut each cucumber lengthwise into quarters to create spears.
- Next, dissolve 6 tablespoons of salt in 1 gallon of cold water.
- Place the cucumber spears in a bowl and pour the cold salt water over them. Let them soak for 24 hours.
- After soaking, drain the water from the cucumbers and pack them into wide-mouth pint jars. If needed, trim the cucumbers to ensure they fit, leaving about 1/2 inch of headspace.
- Add 1 teaspoon of mustard seeds and 2 dill sprigs to each jar. If you do not have fresh dill, use 1 teaspoon of dried dill seed instead. If you’re using pickle crisp, add 1/8 teaspoon per pint jar.
- Prepare a water bath canner if you plan to can the pickles.
- Make the pickle brine. In a pot, bring the brine ingredients (the next four items in the ingredient list) to a boil. Stir to dissolve the sugar and salt.
- Pour the boiling brine over the cucumbers in each jar, still maintaining 1/2 inch of headspace. Cap the jars with 2-part lids.
- If you’re making refrigerator pickles, let the jars cool completely before placing them in the fridge.
- For canned pickles, process the jars in a water bath canner for 10 minutes. Turn off the heat and let the jars sit in the canner for an additional 5 minutes before removing them to cool on a towel on the counter.
- Wait 12 to 24 hours, then check the seals. Store any unsealed jars in the refrigerator and use them first.
- Properly canned and sealed jars of dill pickle spears will last for up to 12 months on the pantry shelf. They are safe to eat as long as they are sealed. Always refrigerate opened jars.
- For the best flavor, let the jars sit for 1 to 2 weeks before enjoying. This allows the flavors to develop.
how to serve Dill Pickle Spears
Dill pickle spears can be served in many ways. Enjoy them as a crunchy snack or as a side with sandwiches and burgers. They also make a great addition to a cheeseboard or as a garnish for your favorite cocktails.
how to store Dill Pickle Spears
If you choose to refrigerate your pickle spears, they can last for several months in the fridge. For canned spears, store them in a cool, dark place. Once opened, keep them in the refrigerator and consume them within a few weeks for the best taste.
tips to make Dill Pickle Spears
- Choose small to medium-sized pickling cucumbers for the best crunch.
- Letting the cucumbers soak in salt water helps to enhance their flavor and texture.
- Experiment with spices and herbs to add your personal touch to the pickles.
variation
You can try adding other spices like red pepper flakes or garlic to the brine for a spicier version. Also, consider using different herbs such as oregano or thyme for a unique flavor twist.
FAQs
1. How long do dill pickle spears last?
Properly sealed jars can last for up to 12 months on the pantry shelf. Opened jars should be refrigerated and consumed within a few weeks.
2. Can I use other types of cucumbers?
Pickling cucumbers work best, but you can try other types as long as they are firm and crunchy.
3. What if my jars don’t seal?
If a jar doesn’t seal, store it in the refrigerator and consume it first. Always check the seal before storing your pickles.
