There’s an undeniable joy that comes with biting into a perfectly crisp, tangy dill pickle spear. These delightful cucumber transformations are more than just a side dish; they elevate any meal, turning an ordinary lunchtime sandwich into something truly special. While store-bought options are readily available, nothing compares to the vibrant flavor and satisfying crunch of homemade dill pickle spears. This comprehensive guide will walk you through the process of crafting your own, perfect for both preserving through canning or enjoying as quick refrigerator pickles. Our recipe is a carefully adapted version of a tested canning method from Ball Canning, ensuring safety and exceptional taste.
The Art of Preserving Cucumbers: Why Homemade Pickles Reign Supreme
Mid-summer marks the peak of cucumber season, especially for those who cultivate their own gardens. While numerous methods exist for preserving cucumbers, making homemade pickles remains a perennial favorite. The process is not only rewarding but also allows you to control the ingredients, avoiding unwanted additives and ensuring a fresh, authentic taste. Each year, we dedicate time to crafting bread and butter pickle slices and dill pickle slices for canning. This year, our focus expands to include more whole pickles and, of course, these irresistible dill pickle spears for a well-stocked pantry.
Our garden beds generously yield cucumbers of various sizes, each perfectly suited for different pickling adventures. The tiny specimens, typically 1.5 to 2 inches, are ideal for making delicate French Cornichons. Slightly larger cucumbers, measuring 2 to 3 inches, become delightful old-fashioned sweet gherkins. However, for the ultimate dill pickle spears, we aim for cucumbers between 3 to 5 inches in length. This size is crucial for achieving that signature crunchy texture and ideal fit within standard pint jars.
As for those unusually large cucumbers that sometimes hide under expansive leaves, save them for classic bread and butter slices, or if you’re feeling adventurous, try your hand at old-fashioned fermented dill pickles, reminiscent of those found in barrels at traditional country stores. It’s important to note, however, that these oversized cucumbers are not suitable for pickle spears, as they tend to result in mushy, undesirable pickles. The key to crisp spears truly lies in selecting the right-sized, fresh cucumbers.
For the freshest and crispest dill pickle spears, it’s paramount to harvest your 3 to 5-inch cucumbers and begin the pickling process on the very same day. The sooner they are processed after picking, the better their texture will be.
Key Ingredients for Exceptional Dill Pickle Spears
This recipe provides a thoroughly tested canning method for dill pickle spears, adapted from The All New Ball Book of Canning and Preserving (page 212). While Ball offers various pickling recipes, this specific adaptation is designed to produce dill pickle spears that fit perfectly into wide-mouth pint jars, ensuring optimal processing and storage.
A critical aspect of safe canning is the brine ratio. The original tested recipe specified 4 cups of water and 3 cups of vinegar. However, to guarantee safe preservation and align with established guidelines for pickling, a minimum 1:1 ratio of vinegar to water is generally recommended. We’ve slightly increased the vinegar content to meet this standard, using equal parts water and vinegar, which ensures safety without compromising the delicious flavor.
To prepare six wide-mouth pint jars of delectable dill pickle spears, gather the following ingredients:
For the Essential Cucumber Pre-Soak:
- 4 lbs. (approx. 1.8 kg) pickling cucumbers, 3 to 5 inches (7.5 to 12.5 cm) long
- 6 Tbsp. canning salt
- 1 gallon water
Ingredients Packed Directly into Each Jar:
- Pre-soaked and trimmed cucumbers
- 2 fresh dill sprigs per jar (or 1 tsp. dried dill seeds per jar)
- 1 tsp. whole mustard seeds per jar
- Pickle crisp (1/8 tsp. per pint, optional, but highly recommended for extra crunch)
For the Flavorful Pickling Brine:
- 3 1/2 cups water
- 3 1/2 cups white vinegar (5% acidity)
- 1/4 cup canning salt (or kosher salt)
- 2 Tbsp. sugar
- 1 Tbsp. pickling spice (see note below for customization)
A Note on Pickling Spice: Commercial pickling spice mixes typically contain a blend of whole allspice, coriander, mustard seeds, and cloves, often with broken bay leaves and cinnamon sticks. Some variations may also include ginger or red pepper flakes for an added kick. You have the flexibility to use a pre-made mix or create your own blend. The beauty of pickling spice is that it primarily contributes to flavor and does not affect the safety of the canning process. Feel free to adjust the ingredients to suit your personal preference, omitting any spices you dislike.
The 24-hour saltwater soak for the cucumbers before jarring is a critical step for preventing soggy pickles. This pre-soak draws out excess water from the cucumbers, contributing significantly to their firm, crisp texture after processing. Do not skip this important stage!
Unlike some recipes, dill, mustard seeds, and pickle crisp are added directly to each jar rather than being incorporated into the brine. This ensures an even distribution of these flavor agents and crisping aid throughout every jar.
Pickle crisp, also known as calcium chloride, is an optional but highly beneficial additive. This calcium-based salt works by strengthening the cell walls of the cucumbers, helping them maintain their crispness throughout the canning process. Rest assured, it is completely tasteless and will not add any saltiness to your finished pickles.
Preparing Cucumbers for Perfect Dill Pickle Spears
The preparation process for these dill pickle spears is straightforward, yet each step plays a vital role in the final quality of your pickles.
- Washing and Scrubbing: Begin by thoroughly washing your cucumbers. Gently scrub them to remove any dirt, small spines, or residues.
- Trimming and Cutting: Trim the ends of the cucumbers. It is crucial to always cut off the blossom end, rather than the stem end. The blossom end contains enzymes that can cause pickles to soften, even after processing. Removing at least 1/16 of an inch from the blossom end is recommended for all pickles, but for spears, you’ll trim more to achieve the ideal length for your jars. After trimming, cut each cucumber vertically into quarters to form spears.
- The Saltwater Soak: Place the trimmed and quartered cucumber spears into a large bowl. In a separate container, dissolve 6 tablespoons of canning salt into 1 gallon of cold water. Pour this saltwater solution over the cucumbers, ensuring they are fully submerged. Allow the spears to soak in this cold saltwater for a full 24 hours. This essential pre-soak is the secret to preventing soggy pickles and is fundamental for achieving that coveted crisp texture. While it contributes some salt to the pickles, most of it will be drained away before jarring.
For cucumbers at the longer end of the 3 to 5-inch spectrum, you may need to trim a bit more from the bottom to ensure they fit comfortably into wide-mouth pint jars, leaving the required 1/2-inch headspace. Most pint canning jars offer just over 4 inches of usable space once proper headspace is factored in.
Step-by-Step Guide: How to Make Dill Pickle Spears
Once your cucumbers have completed their essential saltwater soak, it’s time to transform them into delicious dill pickle spears.
- Drain and Pack: Carefully drain the soaking water from the cucumbers. Pack the already trimmed pickle spears tightly into clean, wide-mouth pint mason jars. Ensure you leave 1/2 inch of headspace at the top of each jar. Using wide-mouth pint jars is highly recommended, as packing spears into narrow-mouth jars can be quite challenging. While you might consider quart jars for larger pickles, it’s generally not advisable, as the longer processing time for quarts can lead to mushy pickles. Remember, 3 to 5-inch cucumbers are truly the best size for crisp, flavorful spears.
- Add Flavorings: To each packed jar, add 1 teaspoon of whole mustard seeds and 2 fresh dill sprigs. If fresh dill is unavailable, substitute with 1 teaspoon of dried dill seed per jar. If you are using pickle crisp for extra firmness, add 1/8 teaspoon to each pint jar at this stage.
- Prepare Canner (if canning): If you plan to can your pickles for shelf-stable storage, begin preparing your water bath canner by heating it to a simmer while you prepare the brine.
- Make the Pickling Brine: In a non-reactive saucepan, combine the brine ingredients: 3 1/2 cups water, 3 1/2 cups white vinegar (5% acidity), 1/4 cup canning salt (or kosher salt), 2 tablespoons sugar, and 1 tablespoon pickling spice. Bring this mixture to a rolling boil, stirring continuously to ensure the salt and sugar fully dissolve.
- Fill Jars with Brine: Carefully pour the boiling pickling brine over the cucumber spears in each jar, making sure to maintain the crucial 1/2 inch of headspace.
- Refrigerator Pickles (Alternative): If you are making refrigerator pickles, simply cap the jars with clean two-part lids, let them cool to room temperature, and then transfer them to the refrigerator. Allow them to pickle for 1-2 weeks for optimal flavor development before enjoying.
- Proceed to Canning (if applicable): If you intend to can your dill pickle spears for long-term storage, proceed to the detailed canning instructions below.
Canning Dill Pickle Spears for Long-Term Storage
For shelf-stable dill pickle spears, water bath canning is the recommended method. Ensure your water bath canner is prepared and pre-heated to a simmer before you start preparing your pickle brine. Proper headspace is paramount for successful seals and safe preservation.
- Secure Lids: After filling your jars with hot brine and leaving 1/2 inch headspace, wipe the jar rims clean to remove any food particles. Center new, clean two-part canning lids on each jar and screw on the bands to “finger-tight” (just snug, not overly tight).
- Load Canner: Using a jar lifter, carefully place the lidded jars onto the rack in your pre-heated water bath canner. Ensure the jars are completely submerged in water by at least 1 inch. Add more hot water if necessary.
- Process Jars: Bring the canner to a full, rolling boil. Once boiling vigorously, process pint jars for 10 minutes. Adjust processing time for altitude as described below.
- Cool Down: After the processing time is complete, turn off the heat. Allow the jars to remain in the hot canner water for an additional 5 minutes. This prevents siphoning (liquid loss from jars) and helps ensure a strong seal.
- Remove and Cool: Carefully remove the jars from the canner using a jar lifter and place them on a towel-lined counter, leaving space between them for air circulation. Allow the jars to cool undisturbed for 12-24 hours. You will hear the satisfying “ping” sound as the lids seal.
- Check Seals and Store: After the cooling period, check all jar seals. A properly sealed lid will be concave (curved inwards) and will not flex when pressed in the center. Any unsealed jars should be stored in the refrigerator and consumed first. Properly canned and sealed jars of dill pickle spears will maintain peak quality on the pantry shelf for approximately 12 months, and remain safe to eat as long as the seal is intact. Always refrigerate after opening. For the best flavor, allow the pickles to sit for at least 1-2 weeks after canning for the flavors to fully meld and develop.
Altitude Adjustments for Canning Dill Pickle Spears:
The standard 10-minute canning time is for pint jars at elevations at or below 1,000 feet. If you reside at a higher altitude, you must increase the processing time to ensure food safety:
- 1,001 to 6,000 feet: Process pint jars for 15 minutes.
- Above 6,000 feet: Process pint jars for 20 minutes.
While quart jars are not recommended for pickle spears due to the risk of mushiness, if you choose to use them, the processing times would be:
- Below 1,000 feet: Process quart jars for 15 minutes.
- 1,001 to 6,000 feet: Process quart jars for 20 minutes.
- Above 6,000 feet: Process quart jars for 25 minutes.
Homemade Dill Pickle Spears
Ashley Adamant
1 day
10 mins
10 mins
1 day 20 mins
36
servings, Makes 6 Pint Jars
Equipment
-
Water Bath Canner
-
Wide Mouth Pint Mason Jars
-
Wide Mouth Canning Lids
Ingredients
For the Cucumber Pre-Soak:
- 4 lbs. pickling cucumbers, 3 to 5 inches long
- 6 Tbsp. canning Salt
- 1 gallon water
Packed into jars (per pint jar):
- Trimmed and soaked cucumbers (as many as fit)
- 2 fresh dill sprigs (or 1 tsp. dried dill seeds)
- 1 tsp. whole mustard seeds
- Pickle crisp, 1/8 tsp. per pint (optional)
Pickling Brine:
- 3 1/2 cups water
- 3 1/2 cups white vinegar (5% acidity)
- 1/4 cup canning salt (or kosher salt)
- 2 Tbsp. sugar
- 1 Tbsp. Pickling Spice (see note above)
Instructions
- Wash cucumbers thoroughly, gently scrubbing. Cut them lengthwise into quarters to form spears. Trim off the blossom end to prevent softening.
- Dissolve 6 Tbsp. canning salt in 1 gallon of cold water.
- Place cucumber spears in a large bowl and pour the cold saltwater over them. Allow to soak for 24 hours. This step is crucial for crisp pickles.
- After soaking, drain the saltwater. Pack the trimmed cucumber spears tightly into clean wide-mouth pint jars, ensuring 1/2 inch headspace. Trim cucumber ends if necessary to fit.
- To each jar, add 1 tsp whole mustard seeds and 2 fresh dill sprigs (or 1 tsp dried dill seed). Add 1/8 tsp pickle crisp per pint, if using.
- If canning, begin preparing your water bath canner by heating it to a simmer.
- Prepare the pickling brine by combining water, vinegar, canning salt, sugar, and pickling spice in a saucepan. Bring to a boil, stirring until salt and sugar dissolve.
- Carefully pour the boiling brine over the cucumbers in the jars, maintaining 1/2 inch headspace. Wipe jar rims clean and apply two-part canning lids to finger-tight.
- For Refrigerator Pickles: Allow jars to cool completely, then store in the refrigerator. Enjoy after 1-2 weeks for best flavor.
- For Canned Pickles: Load jars into the pre-heated water bath canner. Bring to a full rolling boil and process for 10 minutes (adjust for altitude).
- Turn off heat, let jars sit in the canner for an additional 5 minutes. Remove jars and place on a towel-lined counter to cool completely for 12-24 hours.
- Check seals. Store properly sealed jars in a cool, dark pantry. Refrigerate any unsealed jars and consume first.
- Allow canned pickles to sit for at least 1-2 weeks before opening to allow flavors to fully develop. Refrigerate after opening.
Notes
Pickling spice mixes typically include whole allspice, coriander, mustard seeds, and cloves, along with bay leaves and cinnamon sticks. Some may also contain ginger or red pepper flakes. Feel free to customize your blend or use a store-bought mix. The spice mix is for flavor and does not impact canning safety.
The 24-hour saltwater soak is crucial for crisp pickles; do not skip it.
Dill, mustard seeds, and pickle crisp are added directly to each jar for even distribution.
Pickle crisp (calcium chloride) is optional but enhances crispness by strengthening cucumber cell walls. It is tasteless.
Our brine uses a 1:1 ratio of vinegar to water (3 1/2 cups each) to ensure safe preservation, which is a slight increase from some older recipes but maintains excellent flavor.
Nutrition
Carbohydrates: 2g,
Protein: 0.3g,
Fat: 0.1g,
Saturated Fat: 0.02g,
Polyunsaturated Fat: 0.01g,
Monounsaturated Fat: 0.004g,
Sodium: 1749mg,
Potassium: 74mg,
Fiber: 0.4g,
Sugar: 2g,
Vitamin A: 39IU,
Vitamin C: 2mg,
Calcium: 16mg,
Iron: 0.2mg
Nutrition information is automatically calculated and should be used as an approximation.
More Pickling Adventures to Explore
Dill pickle spears are just one of many delightful ways to enjoy preserved vegetables. If you’re eager to expand your pickling repertoire, explore these other fantastic pickling recipes:
- Pickled Corn Salad
- Pickled Three Bean Salad
- Pickled Green Tomatoes
- Pickled Green Beans (Dilly Beans)
- Pickled Jalapenos
- Pickled Fiddleheads
Mastering the art of homemade dill pickle spears is a rewarding experience that brings fresh, crisp flavor to your table all year round. Whether you choose to can them for long-term storage or opt for quick refrigerator pickles, the process is straightforward and the results are undeniably superior to anything store-bought. Enjoy the satisfaction of preserving your own food and sharing these delightful, tangy treats with family and friends.