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Dill Pickle Spears


  • 5-7 lbs of cucumbers

Pickling Liquid

  • 6 cups of white vinegar
  • 2 quarts of water
  • 1/4 cup sugar
  • 2 Tbsp pickling spice
  • 1/2 cup kosher salt

In each jar

  • 1-2 garlic cloves
  • 1 tsp mustard seed
  • 1/8 tsp Pickle Crisp Granules
  • 3 springs of fresh dill


  1. Yield: About 7 Pints
  2. Place all of the pickling liquid ingredients in a pot, and bring to a simmer. Once at a simmer, let it go for about 5 minutes, and then you are ready to top your jars.
  3. In each jar, put 1-2 garlic cloves, 1 teaspoon of mustard seed, 1/8 teaspoon of Pickle Crisp Granules, and 3 springs of fresh dill.
  4. Stack your cucumbers neatly, fitting as many in each jar as possible.
  5. Top the jars with your pickling liquid, leaving 1/2 inch headspace.
  6. Wipe the rims and top with hot lids and clean rings.
  7. Process in a water bath canner for 10 minutes (adjust time for your altitude).