Dill Pickle Spears

Learn how to make crunchy homemade dill pickle spears with this simple recipe! Fresh cucumbers, garlic, and dill create the perfect tangy pickles that taste far better than anything from the store.

There’s something truly special about making your own pickles, and dill pickle spears are a great place to start. Sure, we have convenience stores full of jarred pickles, but nothing beats the crisp, fresh flavor of homemade ones. Plus, it’s a great way to preserve the bounty of summer cucumbers, making them last well into the cooler months.

Making pickles at home is surprisingly simple, and the taste is way better than anything you’ll find at the store. For these dill pickle spears, all you need are fresh cucumbers, a few basic ingredients like vinegar, garlic, and dill, and a bit of patience while they soak up the flavors.

The result? Crunchy, tangy, and perfectly seasoned pickles that will have you reaching for jar after jar. Trust me, once you try homemade, you won’t want to go back to store-bought!

Ingredients:

3 lbs kirby cucumbers

1 bunch fresh dill

9 garlic cloves

1 1/2 Tablespoons pickling spice

1 Tablespoon black peppercorns

Marinade:

6 1/2 cups water

6 Tablespoons sugar

2 1/2 Tablespoons fine sea salt

3/4 cup white vinegar

Yields: 3 (1 quart) jars of pickle spears

How To Make Dill Pickle Spears

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, 1/2 Tablespoon of pickling spice and 1/3 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. You will have some of the marinade left over. You might even have enough for another jar of pickles. 

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.

Dill Pickle Spears

Olga Klyuchits

Learn how to make crunchy homemade dill pickle spears with this simple recipe! Fresh cucumbers, garlic, and dill create the perfect tangy pickles that taste far better than anything from the store.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 5 minutes mins

Total Time 20 minutes mins

Course Miscellaneous

Servings 3 (1 quart) jars

Ingredients

  

1x2x3x

• 3 lbs kirby cucumbers
• 1 bunch fresh dill
• 9 garlic cloves
• 1 1/2 Tablespoons pickling spice
• 1 Tablespoon black peppercorns

Marinade:

• 6 1/2 cups water
• 6 Tablespoons sugar
• 2 1/2 Tablespoons fine sea salt
• 3/4 cup white vinegar

Instructions

 

• 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, 1/2 Tablespoon of pickling spice and 1/3 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.

Tried this recipe?Let us know how it was!