Dill Pickle Spears

Dill Pickle Spears
Prep time
15 mins
Cook time
5 mins
Total time
20 mins
Author: Olga’s Flavor Factory
Recipe type: Miscellaneous
Serves: 3 (1 quart) jars
Ingredients
  • 3 lbs kirby cucumbers
  • 1 bunch fresh dill
  • 9 garlic cloves
  • 1½ Tablespoons pickling spice
  • 1 Tablespoon black peppercorns
Marinade:
  • 6½ cups water
  • 6 Tablespoons sugar
  • 2½ Tablespoons fine sea salt
  • ¾ cup white vinegar
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.)
  5. Pour the marinade over the cucumbers in each jar, making sure that there is at least an inch of marinade at the top.
  6. 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.
  7. 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.
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