Rating: 5 stars
22 Ratings
  • 5 star values: 19
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

These dill spears are excellent on sandwiches, eaten plain, or chopped up for a hot dog topping.

Recipe Summary

cook:
5 mins
additional:
1 day 23 hrs 35 mins
total:
2 days
prep:
20 mins
Servings:
20
Yield:
2 quarts
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.n

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  • 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.n

  • 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.n

Nutrition Facts

19 calories; protein 0.6g; carbohydrates 3.4g; fat 0.1g; sodium 788.7mg. Full Nutrition
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