Dill pickle spears are a tasty way to preserve fresh cucumbers during their peak season. There’s something about a homemade pickle that can transform a simple lunchtime sandwich into a memorable treat. This recipe is inspired by a tried-and-true pickle canning method from Ball Canning, but it can also be prepared as refrigerator pickles for a quicker option.
INGREDIENTS
For the Cucumber Pre-Soak:
- 4 lbs. (1.8 kg) pickling cucumbers, 3 to 5 inches (7.5 to 12.5 cm) long
- 6 Tbsp. canning salt
- 1 gallon (3.8 liters) water
For Packing into Jars:
- Trimmed, soaked cucumbers (prepared above)
- 12 fresh dill sprigs (or 6 tsp. dried dill seeds)
- 6 tsp. whole mustard seeds
- 1/8 tsp. pickle crisp per pint jar (optional)
For the Pickling Brine:
- 1 quart (0.95 liters) water
- 3 cups white vinegar (5% acidity)
- 1/4 cup canning salt or kosher salt
- 2 Tbsp. sugar
- 1 Tbsp. pickling spice (see note)
INSTRUCTIONS
- Prepare the Cucumbers: Wash the cucumbers thoroughly, scrubbing gently to remove any spines. Slice them lengthwise into quarters to create spears.
- Saltwater Soak: Dissolve 6 tablespoons of salt in 1 gallon of cold water. Place the cucumber spears in a bowl and cover them with the saltwater. Let them soak for 24 hours.
- Prepare the Jars: After soaking, drain the cucumbers and pack them into wide-mouth pint jars. Trim the spears as needed to ensure they fit, leaving 1/2 inch of headspace. Add 1 teaspoon of mustard seeds and 2 sprigs of fresh dill (or 1 teaspoon dried dill seeds) to each jar. If using pickle crisp, add 1/8 teaspoon to each jar.
- Prepare for Canning (Optional): If you plan to can the pickles, prepare a water bath canner while packing the jars.
- Make the Brine: In a pot, combine the water, vinegar, salt, sugar, and pickling spice. Bring the mixture to a boil, stirring until the salt and sugar are dissolved.
- Fill the Jars: Pour the hot brine over the cucumbers in the jars, maintaining 1/2 inch of headspace. Secure the jars with two-part lids.
- For Refrigerator Pickles: Allow the jars to cool completely, then store them in the refrigerator.
- For Canning Pickles: Process the jars in a water bath canner for 10 minutes. Turn off the heat and let the jars sit in the canner for an additional 5 minutes. Remove the jars and place them on a towel to cool completely.
- Check Seals: After 12-24 hours, check the seals on the jars. Store any unsealed jars in the refrigerator and use them first. Properly sealed jars can be stored in the pantry for up to 12 months. Refrigerate after opening.
- Flavor Development: For the best flavor, allow the pickles to sit for 1-2 weeks before enjoying to ensure the brine has time to fully develop its flavor.
NOTES
- Pickling Spice: Most pickling spice mixes include whole allspice, coriander, mustard seeds, and cloves, along with pieces of bay leaves and cinnamon sticks. Some also include ginger or red pepper flakes for added heat. Use a store-bought mix or customize your own blend based on your preferences.
- Saltwater Soak: The 24-hour saltwater soak helps keep the pickle spears crisp. Don’t skip this step—it makes a noticeable difference!
- Adding Spices to Jars: Dill, mustard seeds, and pickle crisp are added directly to each jar rather than the brine to ensure even distribution.
- Pickle Crisp: This optional ingredient, made from calcium chloride, strengthens the cucumbers’ cell walls to maintain their crispness during canning. It’s tasteless and enhances texture without affecting flavor.
