Homemade Pickles  Easiest Recipe Ever

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Dill Pickle Spears are easy to make at home! I make these dill pickle spears every summer and eat them year-round.  


– 2 & 1/2 pounds pickling cucumbers about 3-4 inche – 2 & 1/2 cups water – 2 cups white vinegar – 1/4 cup granulated sugar – 1/4 cup Salt for Pickling and Preserving or kosher salt – 4 cloves garlic – 4 bay leave – 12 fresh dill sprig – 2 teaspoons yellow mustard seed – 4 small hot peppers optional – 1/2 teaspoon Pickle Crisp optional


Set up the boiling water canner. Avoid boiling, heat jars in simmering water until ready. Band the lids after washing in warm soapy water.  

Step 1

Cold-wash pickling cucumbers and spicy peppers. To make 3 inch cucumbers, slice 1/16 inch from the blossom end and trim the stem ends. Quarter cucumbers lengthwise.  

Step 2

Mix water, vinegar, sugar, and salt in a small stainless saucepan. Boil on medium. Reduce heat to simmer. Fill a heated jar with 1 garlic clove, 

Step 3

3 dill sprigs, ½ tsp mustard seed, 1 bay leaf, 1 hot pepper, and 1/8 teaspoon Pickle Crisp (optional). Pack the cucumber spears into the jar, leaving ½ inch headroom.  

Step 4

Tall cucumbers should be cut. Fill a heated jar with brine, allowing ½ inch headspace. Take out air bubbles. Jar rim wipe. Place band on jar lid and tighten to fingertip. 

Step 5

Add jar to boiling water canner. Repeat to fill all jars. Adjust for altitude and boil the jars covered for 15 minutes. Remove the lid, turn off the heat,  

Step 6

and allow jars stand 5 minutes in the water canner. Jars should be removed and cooled for 12-24 hours. It should not flex when the centre is pressed to check lid closure.  

Step 7


-Calories: 137kcal -Carbohydrates: 25g -Protein: 3g -Fat: 2g -Saturated Fat: 0.3g -Polyunsaturated Fat: 0.3g -Monounsaturated Fat: 0.4g -Sodium: 24mg -Potassium: 506mg -Fiber: 4g -Sugar: 17g -Vitamin A: 480IU -Vitamin C: 15mg -Calcium: 114mg -Iron: 2mg

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