Dill Pickle Spears
Author: Olga’s Flavor Factory
Recipe type: Miscellaneous
Serves: 3 (1 quart) jars
- 3 lbs kirby cucumbers
- 1 bunch fresh dill
- 9 garlic cloves
- 1½ Tablespoons pickling spice
- 1 Tablespoon black peppercorns
- 6½ cups water
- 6 Tablespoons sugar
- 2½ Tablespoons fine sea salt
- ¾ cup white vinegar
- Sterilize your canning jars and lids. You can do that by submerging the jars completely in water, bringing the water to a boil and then cooking them for 15 minutes. Be careful with the lids; I usually bring a pot of water to a boil, take it off the heat and let the lids stay in the boiling water for 10-15 minutes also. I used 3 (1 quart) jars for this recipe.
- Cut the cucumbers into spears. If your cucumbers aren’t straight from the garden and are just a bit soft, put them into really cold water and they will become really crisp and firm again.
- Add 3 cloves of garlic, ½ Tablespoon of pickling spice and ⅓ Tablespoon of black peppercorns to each sterilized jar. Add some dill to each of the jars as well. Fill each jar with the cucumbers.
- Meanwhile, in a medium-large pot, bring the water, sugar and salt to a boil. As soon as the marinade boils and all the salt and sugar dissolve, pour in the vinegar. (Note: I used sea salt for this recipe. You can also use pickling salt or regular table salt, just make sure that they do not contain iodine, which will cause a chemical reaction and your garlic will turn blue/green. There’s nothing wrong with it and it’s still safe to eat, but you might get weird looks from family of guests.)
- Pour the marinade over the cucumbers in each jar, making sure that there is at least an inch of marinade at the top.
- Seal the jars with the lids. Store at room temperature for at least 12 hours and then you can keep it in the refrigerator, if you’d like.
- The pickles are ready to eat in 1-2 days, since they are cut into spears the marinade penetrates them really quickly. Store opened jars of pickles in the refrigerator.