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

Recipe Summary

prep:
20 mins
cook:
5 mins
additional:
1 day
total:
2 days
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.

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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.

  • 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

19 calories; protein 0.6g; carbohydrates 3.4g; fat 0.1g; sodium 788.7mg. Full Nutrition
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Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 5 stars
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
(8)

Most helpful critical review

Rating: 3 stars
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
Rating: 5 stars
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
(8)
Rating: 5 stars
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
(3)
Rating: 5 stars
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
(2)
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Rating: 5 stars
08/27/2018
I added a sliced small jalapeño to each jar and it added a nice kick to the flavor! Read More
(1)
Rating: 5 stars
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
Rating: 5 stars
07/27/2018
Fabulous. Had the first taste 4 hours after putting in fridge. The next day they were even better. Read More
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Rating: 4 stars
10/25/2019
Six pounds of cucumbers made a double batch = 4 quart jars. Excellent. Read More
Rating: 3 stars
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
Rating: 5 stars
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
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