Dill Pickle Spears
By: McCormick Kitchens
Made With:
Dill pickle spears are brined with garlic, fresh dill and mustard seeds for a sharp, herbaceous finish. This dill pickle spears recipe skips the store and lets you control the crunch and salt level. For party trays or lunchbox additions, a classic pickle spear recipe never fails. These pickled cucumber spears are satisfying, snappy and made for repeat batches.
Dill pickle spears are brined with garlic, fresh dill and mustard seeds for a sharp, herbaceous finish. This dill pickle spears recipe skips the store and lets you control the crunch and salt level. For party trays or lunchbox additions, a classic pickle spear recipe never fails. These pickled cucumber spears are satisfying, snappy and made for repeat batches.
Key products
Instructions
- Wash cucumbers well with cold water. Trim blossom ends and quarter cucumbers lengthwise. Place in a large bowl with turmeric. Pour boiling water over cucumbers; stir well. Let stand at room temperature for 1 hour. Drain. Rinse and drain again.
- Place 1/2 tablespoon each dill seed and dill weed, and 1/4 teaspoon minced garlic in each of 6 hot sterilized wide-mouth, pint canning jars.
- Mix remaining ingredients in a large saucepan. Bring to a boil, stirring to dissolve salt.
- Meanwhile, firmly pack cucumber wedges vertically into jars. Ladle hot liquid over cucumbers, leaving 1/4-inch headspace. Run a thin, non-metallic utensil down inside of jars to remove air bubbles. Wipe the rim of jars clean with a damp cloth. Cover jars with metal lids and screw on bands.
- Process in a boiling water canner at 180–190°F (simmering water) for 15 minutes. After processing jars, remove from the water bath canner. Cool at room temperature on a towel or rack for 12 to 24 hours. Check for seals.
