Dill Pickle Spears


Do you have an over abundance of cucumbers like we do this year? Have you seen how cheap they are to buy right now? Why not make some homemade Dill Pickle Spears? If you don’t want to can them, you can store them in the refrigerator for up to two weeks although they taste the best if you wait a week before eating them.

Interested in canning them like we did? Follow my directions for preparing the Dill Pickle Spears and then follow the National Center for Home Food Preservation for the canning process. Use this link https://nchfp.uga.edu, click on the left side where it says search. Type in dill pickle and follow the safe canning method they give you.






In a large pot combine the water, salt and vinegar.

Bring to a boil and simmer for 15 minutes.



Place the dill and garlic in the bottom of a sterilized jar.

Sterilize your jars and lids by washing them in hot soapy water and rinse.

Boil jar and lids completely submerged in boiling water for at least five minutes.



Pack the cucumber spears into the sterilized jar.



Pour the vinegar mixture into the jar stopping 1/2” from the top.



Wipe the rim of the jar with a paper towel.

Put the sterilized top on and either refrigerate or

can them using the process according to https://nchfp.uga.edu


Dill Pickle Spears

  • Difficulty: intermediate
  • Print




  • 1 head dill per jar (or 1 tsp dill seed)
  • 8 pounds cucumbers, clean and cut into quarter spears
  • 1 clove garlic per jar
  • 8-1/2 cups water
  • 2-1/4 cups white vinegar
  • 1/2 cup pickling salt


  1. In a large pot, combine the water, salt and vinegar. Bring to a boil over medium heat and then turn down to a simmer. Simmer for 15 minutes uncovered.
  2. Sterilize the jars and lids by washing with hot soapy water and rinsing well. Boil them, submerged, for at least 5 minutes.
  3. Place a dill head and clove of garlic in the bottom of the sterilized jar.
  4. Pack the cucumber spears into the jar tightly.
  5. Pour the simmering vinegar mixture into the jar stopping 1/2” from the top of the jar.
  6. Wipe the rim of the jar with a paper towel and put the lid on.
  7. Place the jars in the refrigerator or follow the canning process link below:


**Pickles taste best if you wait one week before opening them.**

**If you do not can them, they will keep in the refrigerator for approximately two weeks.**











    • The plants just started to die back. I think they put out so much so fast they said that’s it…lol We are still getting about 6 every couple of days from the 8 plants though which is great for eating! What a year!

    • You’re welcome! You should have her show you how easy it is to make them. It about took about 3 hours to make these. We have canned for years and once you learn the safety of home canning you will want to do more!

  1. There’s just nothing like a homemade pickle! We took them for granted when my mother made them. Of all her recipes we have, we can’t find the one she used to make Bread and Butter Pickles.

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