Refrigerator Garlic Dill Spears

Name: Refrigerator Garlic Dill Spears
Prep time: 20 min
Cook time: 5 min
Total time: 1 d 23 h 60 min
Yield: 2 quarts
Ingredients: 6 cloves garlic, peeled; 4 teaspoons dill seed; 2 teaspoons whole black peppercorns; 3 pounds kirby cucumbers (or other unwaxed, small-seeded 4- to 5-inch pickling cucumbers); 2 ¼ cups apple cider vinegar; 2 ¼ cups water; 6 ¾ teaspoons pickling salt

Rating: 4.82 stars

22 Ratings
12 Reviews
7 Photos

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

By foodinjars (Marisa McClellan)

Gallery

Recipe Summary

prep:

20 mins

cook:

5 mins

additional:

1 day

total:

2 days

Servings:

Yield:

2 quarts

Nutrition Info

Ingredients

Original recipe yields 20 servings

The ingredient list now reflects the servings specified

6 cloves garlic, peeled
4 teaspoons dill seed
2 teaspoons whole black peppercorns
3 pounds kirby cucumbers (or other unwaxed, small-seeded 4- to 5-inch pickling cucumbers)
2 ¼ cups apple cider vinegar
2 ¼ cups water
6 ¾ teaspoons pickling salt

Directions

Step 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.

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Step 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.
Step 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:

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

Reviews (12)

Most helpful positive review

France C

Allstar

05/23/2017

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 and delicious! Super easy to make and tons of flavor. I followed the recipe exactly. The only thing was that this made way more brine than needed. I ended up with 14oz leftover. Next time I'll reduce the water and vinegar. I tried the pickles after 24 hrs and they were already tasty. I'll make these again! Read More

Helpful

(8)

Most helpful critical review

Betsy Bubbles

05/23/2020

Well...they were really tart! But...we will eat them! Refreshing and a hint of heat. Next time I may cut back on apple cider vinegar and use a tad more water! Read More

22 Ratings

5 star values: 19
4 star values: 2
3 star values: 1
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

France C

Allstar

05/23/2017

Helpful

(8)

Curt Granger

08/02/2017

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 an hour, decided to add just a little sugar. They turned out awesome. Will definitely be making more. Read More

Helpful

(3)

tcasa

Allstar

07/28/2017

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 & tips! Read More

Helpful

(2)

Braunberger

08/27/2018

I added a sliced small jalapeño to each jar and it added a nice kick to the flavor! Read More

Helpful

(1)

Randy E Ruark

11/20/2019

In search of a brine for pickled that didn't taste sweet I used this recipe and I love it! Read More

Bobb Mohondro

07/27/2018

Fabulous. Had the first taste 4 hours after putting in fridge. The next day they were even better. Read More

TLDurgin

10/25/2019

Six pounds of cucumbers made a double batch = 4 quart jars. Excellent. Read More

Betsy Bubbles

05/23/2020

Well...they were really tart! But...we will eat them! Refreshing and a hint of heat. Next time I may cut back on apple cider vinegar and use a tad more water! Read More

wyatthawaii

09/17/2020

Easiest pickles ever! I add crushed red pepper because we like them a little spicy. When one jar is empty, I buy three fat pickling cucumbers and halve the recipe so we have a constant supply of pickles in the fridge. I also use kosher salt instead of pickling salt - not sure what the difference is but it works. Read More

More Reviews

Back to Refrigerator Garlic Dill Spears

All Reviews for Refrigerator Garlic Dill Spears

- of Reviews

Refrigerator Garlic Dill Spears

Servings Per Recipe: 20
Calories: 18.9

% Daily Value *

protein: 1 %

carbohydrates: 1 %

dietary fiber: 2 %

sugars:

fat:

vitamin a iu: 1 %

niacin equivalents: 1 %

vitamin c: 4 %

folate: 1 %

calcium: 2 %

iron: 2 %

magnesium: 4 %

potassium: 4 %

sodium: 32 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Refrigerator Garlic Dill Spears

1 of 12

All Reviews

France C

Allstar

05/23/2017

Helpful

(8)

Curt Granger

08/02/2017

Helpful

(3)

tcasa

Allstar

07/28/2017

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 & tips!

Helpful

(2)

Braunberger

08/27/2018

I added a sliced small jalapeño to each jar and it added a nice kick to the flavor!

Helpful

(1)

Randy E Ruark

11/20/2019

In search of a brine for pickled that didn't taste sweet I used this recipe and I love it!

Bobb Mohondro

07/27/2018

Fabulous. Had the first taste 4 hours after putting in fridge. The next day they were even better.

TLDurgin

10/25/2019

Six pounds of cucumbers made a double batch = 4 quart jars. Excellent.

Betsy Bubbles

05/23/2020

Well...they were really tart! But...we will eat them! Refreshing and a hint of heat. Next time I may cut back on apple cider vinegar and use a tad more water!

wyatthawaii