Quick Pickle Dill Spears
Stolen w/o permission from the ball jar bible on canning
and pickling: Ball Complete Book of Home Preserving
by Judi King and Lauren Devine.
This is our process that we use for three 1½ pint jars
worth of pickles w/o any leftover pickling liquid or cukes.
Ingredients
- 4 cucumbers cut hexagonally for spears (24 spears total)
- 2 cups white vinegar
- 2 cups water
- 6 T pickling or canning salt
- ¼ cup sugar
- 2 T pickling spice. We pick up ours at the local co-op,
but you can also make your own.
- In each jar place:
- 1½ t dill seeds
- 1 t mustard seeds
- ¼ t whole black peppercorns
- 2 halved garlic cloves (optional)
Method
- Place spears in 13 x 9 inch baking pyrex or pan.
- In medium stainless steel saucepan, combine vinegar, water,
pickling salt, sugar and pickling spice. Bring to a boil
and stir gently to dissolve sugar and salt.
- Reduce heat and cover, boiling gently for 10 minutes.
- Pour pickling liquid over cuckumber spears in pyrex. Cover
with wax paper and let cool to room temp, about 30
minutes.
- Spices should be in jars.
- Add eight spears to each jar.
- Ladle pickling liquid into each jar. Leave ½ inch
headspace.
- Wait two weeks for best results and use within three
months.