Serves: 4 jars | Prep: 30 min | Cook: 10 min | Total: 48 hours (min) to 2 weeks (optimal)
Essential Ingredients & Tools
Ingredients:
- 2 lbs pickling cucumbers (Persian or Kirby work best)
- 4 cups water
- 2 cups white vinegar (Apple Cider or rice vinegar for variations)
- 3 tbsp kosher salt (avoid iodized—it clouds brine)
- 2 tbsp sugar (or honey/maple syrup for alternatives)
- 2 tbsp mustard seeds
- 1 tbsp black peppercorns
- 8 cloves garlic, smashed
- 1 large bunch fresh dill (or tarragon/thyme for twists)
- 1 tsp red pepper flakes (optional, or jalapeños for heat)
Tools:
- 4 (16-oz) mason jars with lids
- Large pot for boiling water
- Tongs
- Sharp knife or mandoline
- Saucepan
How to Make Dill Pickle Spears
- Prep Those Cucumbers Like a Pro
Wash 2 lbs cucumbers thoroughly to remove dirt or wax. Trim both ends—the blossom end contains enzymes that cause softening. Slice into ¼-inch spears: halve lengthwise, then quarter each half. Why precision matters: Uniform cuts ensure even brine absorption. - Sterilize for Success
Submerge 4 (16-oz) mason jars and lids in boiling water for 10 minutes to kill bacteria. Air-dry upside down on a clean towel. Skip wiping: Cloths reintroduce contaminants. - Brine Time: The Heart of the Pickle
Combine 4 cups water, 2 cups white vinegar, 3 tbsp kosher salt, 2 tbsp sugar, 2 tbsp mustard seeds, and 1 tbsp black peppercorns in a saucepan. Boil for 3 minutes, stirring until dissolved. Cool slightly. Taste test: Adjust sugar for sweetness or vinegar for tang. - Pack with Love (and Strategy)
Divide 8 cloves smashed garlic, 1 large bunch fresh dill, and 1 tsp red pepper flakes between jars. Pack spears vertically to minimize air pockets. Layer aromatics: Half the dill at the base, half on top for even flavor. - Brine ‘Em Up
Pour warm brine over cucumbers, leaving ½-inch headspace. Seal tightly. Critical: Ensure all spears are submerged to prevent mold. - The Waiting Game
Refrigerate for at least 48 hours, but 1–2 weeks yields optimal flavor. Patience pays: Brine penetrates gradually for crisp, tangy spears.
Pro Technique
The Crispness Secret
Blanch cucumbers in boiling water for 30 seconds, then ice-bath shock to deactivate softening enzymes. Or, add Pickle Crisp® (calcium chloride) for foolproof crunch.
Flavor Layering Like a Chef
Place garlic and dill at the jar’s base to infuse brine first. For complexity, add a bay leaf or grape leaf—their tannins naturally enhance firmness.
Chef’s Wisdom
Freshness is Non-Negotiable
Use cucumbers within 2 days of purchase. Pickling varieties have thin skins and small seeds for ideal texture. Salt choice matters: Kosher salt dissolves cleanly; iodized can cloud brine.
Timing is Everything
While edible after 48 hours, waiting 1–2 weeks deepens flavor. Store in the fridge’s coldest spot (usually the back). Cloudy brine? Likely harmless yeast—skim and enjoy.
Storage & Freshness Guide
Fridge Rules
Sealed jars keep for up to 2 months. For longer storage, process in a boiling water bath for 10 minutes (may soften slightly).
Reviving Limp Pickles
Drain old brine, boil fresh vinegar-salt solution, and repack. A fresh grape leaf can restore firmness.
Spoilage Signs
Discard if you see mold, smell off odors, or notice excessive bubbling. White film (kahm yeast) is harmless—skim and refrigerate.
Nutrition Profile
Per spear (30g):
- Calories: 5
- Fat: 0g
- Protein: 0.2g
- Carbs: 1g
- Fiber: 0.3g
Ingredient Variations and Their Impact
Vinegar Swaps
- Apple cider vinegar: Fruity tang
- Champagne vinegar: Delicate, nuanced bite
Herb Variations
- Tarragon: Anise-like depth
- Basil: Summery freshness
Heat Variations
- Jalapeños: Classic spice
- Szechuan peppercorns: Tingling heat
Perfect Pairings
Complementary Dishes
- Reuben Sandwich: The pickles’ acidity cuts through rich corned beef and Swiss cheese. Layer spears inside or serve on the side.
- Fried Chicken Burger: A cold spear balances the heat and crunch, while the brine enhances savoriness.
Drinks
- Dry Riesling: Bright acidity mirrors the pickles’ tang.
- Gin & Tonic: Botanicals complement dill and garlic; effervescence refreshes.
Something Sweet
- Sharp Cheddar Cheese: Salty creaminess contrasts the brine’s bite.
- Dark Chocolate (70% cocoa): Bittersweet meets tangy for a surprising bite.
Dill Pickle Spears: The Ultimate Crunchy, Tangy Homemade Delight
Learn how to make crunchy, tangy Dill Pickle Spears at home with my easy recipe. Perfect for snacking, burgers, and more. Get the recipe now!
Ingredients
For the Brine
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4 cups water
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2 cups white vinegar
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3 tbsp kosher salt
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2 tbsp sugar
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2 tbsp mustard seeds
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1 tbsp black peppercorns
For the Jars
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2 lbs pickling cucumbers (sliced into spears)
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8 cloves garlic (smashed)
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1 large bunch fresh dill
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1 tsp red pepper flakes (optional)
Instructions
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Wash and trim 2 lbs cucumbers; slice into ¼-inch spears.01
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Sterilize 4 (16-oz) mason jars and lids in boiling water for 10 minutes.02
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Combine 4 cups water, 2 cups white vinegar, 3 tbsp kosher salt, 2 tbsp sugar, 2 tbsp mustard seeds, and 1 tbsp black peppercorns in a saucepan; boil for 3 minutes. Cool slightly.03
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Divide 8 cloves smashed garlic, 1 large bunch fresh dill, and 1 tsp red pepper flakes between jars. Pack with cucumber spears.04
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Pour brine over cucumbers, leaving ½-inch headspace. Seal tightly.05
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Refrigerate for 48 hours (minimum) or up to 2 weeks for best flavor.06
