Dill Pickle Spears Recipes

GRANDMA'S DILL PICKLES

Steps:

• In a stockpot, bring water, vinegar and salt to a boil; boil 10 minutes. Pack cucumbers into nine hot quart jars within 1/2 in. of top. Place one dill head, two garlic cloves and two peppers in each jar. , Carefully ladle hot mixture into jars, leaving 1/2-in. headspace. . Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

DILL PICKLE SPEARS

Steps:

• Place cucumbers in a medium bowl. In a medium saucepan, combine vinegar, sugar, salt, dill seed, and garlic with 2 cups water. Bring to a boil, stirring until sugar and salt dissolve; pour over cucumbers.
• Use a small plate to submerge cucumbers in liquid. Refrigerate until cool, at least 2 hours.

DILL PICKLE SPEARS

Steps:

• Wash cucumbers well with cold water. Trim blossom ends and quarter cucumbers lengthwise. Place in 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 large saucepan. Bring to boil, stirring to dissolve salt.
• Meanwhile, firmly pack cucumber wedges vertically into jars. Ladle hot liquid over cucumbers, leaving 1/4-inch headspace. Run thin, non-metallic utensil down inside of jars to remove air bubbles. Wipe rim of jars clean with damp cloth. Cover jars with metal lids and screw on bands.
• Process in boiling water canner at 180° to 190°F (simmering water) for 15 minutes. After processing jars, remove from water bath canner. Cool at room temperature on towel or rack for 12 to 24 hours. Check for seal.

QUICK SWEET-AND-SOUR PICKLE SPEARS

Steps:

• Fit the cucumbers, dill and garlic into a 1-quart Mason jar. In a small saucepan, combine the vinegar, sugar, salt, mustard seeds and 1 cup water. Bring to a simmer, stirring until the sugar dissolves. Pour the hot mixture into the jar with the cucumbers and let cool to room temperature. Cover and refrigerate for at least 2 hours and preferably overnight. The pickles will keep, refrigerated, for up to 2 weeks.

TWO-INGREDIENT RANCH KOSHER DILL PICKLE SPEARS

Steps:

• Open the jar of pickles and spoon out 3 tablespoons of the pickle juice. Pour in packet of ranch salad dressing mix. Screw lid on and shake until evenly combined.n
• Refrigerate for 24 hours, shaking jar every 8 hours.n

REFRIGERATOR DILL PICKLES

Steps:

• Stir water, vinegar, sugar, and sea salt together in a saucepan over high heat. Bring to a boil; remove from heat and cool completely.
• Combine cucumber spears, garlic cloves, and fresh dill in a large glass or plastic container. Pour cooled vinegar mixture over cucumber mixture. Seal container with lid and refrigerate for at least 3 days.