New this month
Get the Allrecipes magazine

Refrigerator Garlic Dill Spears

"These dill spears are excellent on sandwiches, eaten plain, or chopped up for a hot dog topping."
Added to shopping list. Go to shopping list.


2 d servings 18 cals
Original recipe yields 20 servings (2 quarts)

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Divide garlic, dill, and peppercorns between 2 clean quart jars. Wash cucumbers and trim away blossom ends. Cut each into 6 to 8 spears. Pack spears vertically and snugly into jars.
  2. Stir together vinegar, water, and salt in a small nonreactive pot, and bring to a boil over high heat. Stir and reduce heat, if necessary, until salt dissolves. Remove from heat. Pour or ladle hot brine into jars, covering cucumbers and leaving 1/2 inch headspace. Tap jars gently to remove any air bubbles. Add more brine if necessary to leave 1/2 inch headspace. Wipe rims clean with a damp paper towel.
  3. Let cool completely to room temperature, about 1 hour. Apply clean lids. Refrigerate at least 48 hours before eating for best flavor. (Flavor improves with time.) Store in refrigerator up to 1 month.

Nutrition Facts

Per Serving: 18 calories; 0.1 g fat; 3.3 g carbohydrates; 0.6 g protein; 0 mg cholesterol; 789 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 3
Most helpful
Most positive
Least positive

Excellent! I had 2.5lbs of cukes to use up, and they fit just perfectly into the 2 quart jars. I've always used dill weed in my pickles, so the dill seed in this recipe was a nice change of pace...

Delicious! I only had dill weed so I used that. These lasted less than a week in my house. I'll be making more soon as the recipe was quick, easy and very tasty! Thank you for the great recipe &...

Great recipe, and very easy to make. I made a quart of large wedges, a smaller jar of smaller wedges, and a half quart of chips. I added onion powder and a little mustard seed, and after about a...