Print

Crunchy Dill Pickle Spears Recipe Easy Homemade Refrigerator Canning Guide

crunchy dill pickle spears - featured image
Print Recipe

A quick and easy homemade recipe for crunchy dill pickle spears using a simple refrigerator canning method. Perfect for snacking, condiments, and adding tangy crunch to meals.

Ingredients

Scale
  • 6–8 medium pickling cucumbers, washed and cut into spears (about 3–4 inches long)
  • 4–5 sprigs fresh dill (or about 2 tablespoons chopped dill weed)
  • 4 garlic cloves, peeled and smashed
  • 2 cups white vinegar (distilled)
  • 2 cups water
  • 2 tablespoons pickling salt (or kosher salt)
  • 1 tablespoon sugar
  • 1 teaspoon black peppercorns
  • 1/2 teaspoon red pepper flakes (optional)

Instructions

  1. Rinse cucumbers under cold water and trim off the blossom ends. Slice each cucumber into spears about 3-4 inches long and roughly 1/2 inch thick.
  2. Place 1-2 sprigs of fresh dill and 2 garlic cloves at the bottom of each sterilized quart-sized mason jar. Tightly pack cucumber spears upright inside the jars, leaving about 1/2 inch headspace.
  3. In a medium saucepan, combine 2 cups white vinegar, 2 cups water, 2 tablespoons pickling salt, 1 tablespoon sugar, black peppercorns, and red pepper flakes if using. Bring to a boil, stirring until salt and sugar dissolve.
  4. Carefully pour the hot brine over the cucumbers in each jar, covering the spears completely and leaving about 1/2 inch headspace. Use a clean utensil to release any trapped air bubbles.
  5. Wipe the rims with a clean cloth and screw on the lids tightly. Let jars cool to room temperature, then refrigerate. Pickles are ready to eat in 48 hours but taste best after 4-5 days. Consume within 3-4 weeks.

Notes

Use pickling or kosher salt to keep brine clear and flavor clean. Trim blossom ends of cucumbers to maintain crunch. Pour hot brine over cucumbers to help absorb flavor and prevent bacterial growth. Do not overcrowd jars. Label jars with date. Keep refrigerator temperature steady at 37-40°F (3-4°C). For extra crunch, add grape leaves or tannin powder. Consume within 3-4 weeks for best quality.

Nutrition

Keywords: dill pickles, refrigerator pickles, crunchy pickles, homemade pickles, easy pickles, quick pickles, dill pickle spears, pickling recipe

Find it online: https://eliplate.com/crunchy-dill-pickle-spears-recipe-easy-homemade-refrigerator-canning-guide/