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