Dill Pickle Spears

by Michelle K.      August-6-2012

A classic that is easy to make, dill pickles never go out of style.


  • approximately 7 1/2 lbs pickling cucumbers, quartered lengthwise, blossom end removed
  • 6 cups water
  • 2 cups white vinegar, 4 to 6 percent acidity
  • 1/3 cup pickling salt
  • 18 fresh sprigs of dill, or 12 dill heads
  • onion slices, 1/2 inch thick
  • 12 garlic cloves, smashed
  • 12 tsps dill seeds
  • 1/4 tsp Pickle Crisp Granules (optional)


  1. Wash and scrub the cucumbers carefully. Remove the blossom end (the dimpled end) and then quarter the cucumber lengthwise. Place the cucumbers in a bowl of ice water and set aside.
  2. Prepare your jars, lids, rings and canner. If you are new to water bath canning, or it has been a while, be sure to refresh your skills from a reliable and official source to guide you through this process.
  3. Combine the water, vinegar and pickling salt in a large pot and bring to a boil. Once it is hot keep it on a low simmer, making sure the brine stays very hot.
  4. Place a slice of onion, 2 garlic cloves, 3 sprigs of dill (or 2 dill heads) and 2 teaspoons of dill seeds in the bottom of each hot jar. Put the cucumbers into the jars vertically, fitting them as tightly as you can. Top with some horizontal cucumber pieces if needed, leaving 1 inch of headspace.
  5. Cover the cucumbers with the boiling hot brine leaving 1/2 inch headspace. Remove any bubbles and adjust the headspace one last time.
  6. Clean the rim of the jar thoroughly, apply your hot lid, and then the ring. Tighten the ring just until "finger tip tight", not too tight, but not loose either.
  7. Process you jars in a hot water bath for 10 minutes measuring the time after the water returns to a full boil. Adjust your processing time as necessary depending on your elevation.
  8. Once the 10 minutes are up turn off the heat under your canner and remove the lid, letting the jars rest for 2 - 3 minutes. This will prevent the jars from boiling over when you remove them from the pot due to the temperature change.
  9. Remove your jars from the water bath to a cloth covered counter. Let them cool completely for 12-24 hours before testing the seals. Any jars that do not seal properly are still perfectly good to eat, just keep them in the refrigerator for 6 weeks before doing so.
  10. Store your pickles in a cool dark place. These pickles have to wait 6 weeks before eating.


Prep time: 40 minsCook time: 10 minsTotal time: 1 hourYield: 6 quarts