Dill Pickle Spears

Name: Dill Pickle Spears
Prep time: 14 d
Cook time: 14 d
Total time: 14 d
Yield: 40
Cuisine: Global
Ingredients: 2 Tbsps pickling spice; 24 fresh dill sprigs; 6 garlic cloves, halved; 118 milliliters mustard seeds; 4 kilograms 40 pickling cucumbers, quartered lengthwise (about; 118 milliliters pickling salt; 59 milliliters sugar; 2 gallons water; 946 milliliters water; 1 liters white vinegar

Dill Pickle Spears might be a good recipe to expand your hor d'oeuvre recipe box. This recipe serves 40. One serving contains 36 calories, 1g of protein, and 1g of fat. If you have water, dill sprigs, vinegar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 336 hours. It is a good option if you're following a gluten free and dairy free diet.

Instructions

Combine 2 gallons water and salt in a large container, stirring with a whisk until salt dissolves.

Ingredients you will need

Water

Salt

Equipment you will use

Whisk

Add cucumbers; let stand at room temperature for 12 hours.

Ingredients you will need

Cucumber

Place 2 teaspoons mustard seeds, 2 dill sprigs, and 1 garlic clove half in each of 12 (1-pint) hot sterilized jars.

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Mustard Seeds

Whole Garlic Cloves

Dill

Drain cucumbers; divide among jars.

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Cucumber

Combine vinegar, 4 cups water, sugar, and pickling spice in a large saucepan. Bring to a boil; cook 10 minutes. Divide hot vinegar mixture evenly among jars, filling to 1/2 inch from top.

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Vinegar

Sugar

Water

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Sauce Pan

Remove air bubbles; wipe jar rims. Cover with metal lids; screw on bands.

Process in boiling-water bath for 20 minutes.

Ingredients you will need

Water

Remove jars from water bath; cool completely, and check for proper seal (see Note below). For best flavor, allow 2 weeks before eating. Store pickles in a cool, dark place for up to 1 year.

Ingredients you will need

Pickles