Pickle Spears
intro
Crunchy, tangy garlic-dill pickle spears, perfect for snacking, topping burgers, or pairing with grilled fare. These quick fridge pickles require no special canning equipment.
Ingredients
Steps
Prep the cucumbers
Wash 450g of Kirby cucumbers thoroughly under cold running water, scrubbing off any tiny surface spines or residual dirt. Trim 3mm off both the blossom and stem ends of each cucumber, then slice each lengthwise into 4 equal, long spears. Pat spears lightly with a clean paper towel to remove excess surface moisture.
Sterilize storage jar
Wash a 1-liter (1 quart) glass mason jar and its tight-sealing metal lid with hot soapy water, then rinse fully. Submerge the jar and lid in a pot of rolling boiling water (100°C/212°F) for 10 minutes, then use tongs to lift them out and air dry completely on a clean dish rack before use.
Make the pickling brine
In a small stainless steel saucepan over medium heat (160°C/320°F), combine 240ml white vinegar, 240ml filtered water, and 2 tablespoons (30g) kosher salt. Stir constantly for 3-4 minutes until salt is fully dissolved, then remove the pan from heat and let brine cool to room temperature (21°C/70°F) over 20 minutes; do not use hot brine as it will make pickles soft.
Pack jar with aromatics
Place 3 dill sprigs, 2 crushed garlic cloves, ½ teaspoon black peppercorns, ½ teaspoon coriander seeds, ¼ teaspoon red pepper flakes (if using), and half the bay leaf in the bottom of the dry sterilized jar. Stand cucumber spears vertically in the jar, packing them tightly without squishing, then top with the remaining 3 dill sprigs, 2 garlic cloves, remaining spices, and the other half of the bay leaf.
Pour brine to cover
Slowly pour the cooled room-temperature brine over the packed cucumber spears, ensuring all spears are fully submerged, leaving 1cm of headspace at the top of the jar. Gently tap the base of the jar on the counter 2-3 times to release any trapped air bubbles between the spears.
Seal and chill pickles
Wipe the jar rim with a clean paper towel to remove any spilled brine, then fasten the lid tightly. Place the jar in the refrigerator set to 4°C (40°F) for a minimum of 48 hours to develop full flavor, shaking the jar gently once every 12 hours to distribute spices evenly.
Tips
2.Use only non-iodized salt for brining; iodized table salt will make the brine cloudy and give the pickles a bitter, unpleasant off-flavor.
3.Ensure all cucumber spears are fully submerged under brine at all times during chilling; any spear exposed to air will develop mold or spoil quickly.
OMG these are SO good! I’ve tried so many homemade pickle recipes that turn out soggy every single time, but these stayed perfectly crispy even after 3 days in the fridge. Brought a jar to our neighborhood potluck last weekend and people were begging me for the recipe. Total game changer!
Made these to go with our smoked brisket for Sunday family dinner and everyone raved. Perfect tang, just the right amount of dill and garlic, and that crunch is chef’s kiss. Super easy too, only took me 20 minutes to prep before I stuck them in the fridge. Will be making a double batch next time for meal prep!
My kids loved it! I was worried the dill would be too strong for my picky eaters but they ate three spears each with their burgers last night. Only note is I added a tiny pinch of red pepper flakes to one jar for a little heat, which was chef’s kiss.
Wait, quick question—do I have to use pickling cucumbers, or can I use regular slicing cucumbers from the grocery store? I grabbed the wrong ones on my run today and don’t want to waste them!
Packed these for our day hike last weekend and they were the perfect salty, crunchy snack. Way better than bringing chips, no crumbs, and they held up great in the cooler even when it was 90 degrees out. 10/10 will be a regular in our rotation.
Brought these to our office potluck yesterday and the entire jar was gone in 10 minutes flat. Multiple coworkers asked if I’d sell them jars, little do they know how stupid easy this recipe is! Only thing I did different was add a couple extra garlic cloves because I’m a garlic fiend.
Finally, a homemade pickle recipe that actually stays crispy! I’ve tried boiling brine methods, adding grape leaves, all the hacks, and my pickles always go limp after a day. These were perfect at 48 hours and still crunchy a week later. I’m never buying store bought dill spears again.
These are the exact burger topping I’ve been missing my whole life. Tangy, herby, crispy, not too salty—they pair perfectly with a cheeseburger and crinkle cut fries. My husband said they taste just like the fancy deli pickles we pay $8 a jar for, but these cost like $2 to make. Wild.
Great easy recipe for weekly meal prep! I prepped a big batch on Sunday and they’ve been perfect to toss on lunch sandwiches, eat as a quick afternoon snack, or pair with weeknight dinners. Only wish the recipe made more, I already ran out after 4 days!
Tweaked this a little to make spicy dills by adding a sliced jalapeño to each jar, and holy cow they’re incredible. The heat is mellow but noticeable, pairs so well with the dill and garlic. If you like spicy pickles you have to try this hack.
First time ever making pickles and I was so intimidated, but this was genuinely so easy! I thought canning would be a whole production, but there’s no boiling or sealing required? Wild. My spears turned out perfect, my roommate said they’re better than Claussen. That’s the highest compliment possible tbh.
Chopped these up and mixed them into tuna salad for lunch earlier this week and it elevated the whole sandwich 100%. The crispy texture and bright dill flavor cut through the creamy tuna so well. I’ll never make tuna salad without these again, honestly.
Was worried I wouldn’t be able to make these since I live in a tiny studio apartment with basically zero kitchen equipment, but all I needed was a knife, cutting board, and a couple mason jars. No fancy tools, super minimal cleanup, and the results are insane. 10/10 for beginner cooks or people with tiny kitchens.
These taste great, but I will say I caved and tried them after 24 hours of brining and they were super bland. I almost dumped them out, but I decided to wait the full 48 hours and WOW, night and day difference. Don’t be like me and peek early, the wait is so worth it.
I’ve been trying to find healthier after school snacks for my kids that aren’t loaded with sugar, and these are a home run. They ask for pickle spears every single day when they get home now, and I don’t feel bad giving them to them because they’re just cucumbers and simple spices. Total win for parent life.
I’m the person who orders extra pickles on literally every fast food order, so I had high expectations for these, and they did not disappoint. The dill flavor is so fresh, not that weird artificial dill taste you get from some store brands. I ate half a jar while watching a movie last night, no regrets.