Classic Homemade Dill Pickle Spears

Name: Classic Homemade Dill Pickle Spears
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 16 servings
Cuisine: American
Ingredients: 6 pickling (Kirby) cucumbers, cut into spears; 2 cups water; 2 cups distilled white vinegar; 3 Tbsp kosher salt; 2 Tbsp granulated sugar; 4 cloves garlic, smashed; 2 Tbsp fresh dill, or 4 dill heads; 2 tsp black peppercorns; 1 tsp mustard seeds; 1/2 tsp red pepper flakes (optional)

Crisp refrigerator dill pickle spears in a garlicky brine — no canning equipment required.

⏱ Prep 20m🔥 Cook 5m🕒 Total 25m🍽 16 servings

#make-ahead#picnic

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Ingredients

6pickling (Kirby) cucumbers, cut into spears
2 cupswater
2 cupsdistilled white vinegar
3 Tbspkosher salt
2 Tbspgranulated sugar
4cloves garlic, smashed
2 Tbspfresh dill, or 4 dill heads
2 tspblack peppercorns
1 tspmustard seeds
1/2 tspred pepper flakes (optional)

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Method

1
Pack the cucumber spears tightly upright into two clean 1-quart jars, distributing garlic, dill, peppercorns, mustard seeds, and red pepper flakes evenly between them.
2
Combine water, vinegar, salt, and sugar in a saucepan and bring to a boil, stirring until the salt and sugar fully dissolve.
3
Pour the hot brine over the cucumbers, covering them completely, leaving about 1/2 inch of headspace.
4
Let cool to room temperature on the counter, uncovered, about 30 minutes.
5
Seal the jars with lids and refrigerate at least 48 hours before eating, though flavor improves after 4–5 days.
6
Keep refrigerated; these are quick pickles, not shelf-stable, and will keep well for about 3 weeks in the fridge.