Classic Dill Pickle Spears (Refrigerator or Canning)

🥒 Instructions

1. Prepare the cucumbers

• Wash cucumbers thoroughly.

• Trim ends (especially the blossom end) — it can make pickles soft.

• Slice into spears (quarters lengthwise) or leave whole for small pickles.

2. Make the brine

In a saucepan combine:

• water

• vinegar

• salt

• sugar
  Bring to a simmer, stir until salt and sugar dissolve. Remove from heat.

3. Pack the jars

In clean pint jars, divide:

• garlic cloves

• dill heads or dill seed

• pickling spice & peppercorns

Pack the cucumber spears upright and snug.

4. Add brine

Pour hot brine over cucumbers, leaving about ½ inch headspace.

5. Seal

• For Refrigerator pickles: Seal with lids; cool to room temp; refrigerate.

• For Canned pickles (shelf-stable): Process in a boiling water bath:

  • 10 minutes for pints

  • 15 minutes for quarts
    (Altitude adjustments may apply)

⏱️ Timing

Refrigerator Pickles

• Best flavor: 24–48 hours

• Crispier texture: add grape leaves or bay leaves

• Keeps in fridge: 4–6 weeks

Canning (Shelf-Stable)

• Store in pantry up to 1 year

• Once opened: store in fridge and eat within 4–6 weeks

🍽️ Serving Suggestions

• With sandwiches (pastrami, turkey, ham)

• On burger or hot dog platters

• Chopped into potato or tuna salad

• Paired with charcuterie boards

• Right out of the jar!

Tips for Extra Crunch

• Use fresh, firm cucumbers with bumpy skin.

• Don’t add baking soda to the brine — it softens cucumbers.

• Add fresh horseradish root, grape leaves, or a tsp of alum (optional) to improve crunch.

• Keep cucumbers cold until pickling.