Craving that tangy, crunchy bite? Making your own pickle spears is incredibly satisfying and easier than you think. These homemade pickle spears are perfect for snacking, alongside sandwiches, or straight from the jar. Get ready for a delicious, fresh batch!
Key Ingredients & Substitutions:
- Cucumbers: Kirby cucumbers are best for pickling due to their firm texture. English cucumbers can work in a pinch, but might be softer.
- White Vinegar: Essential for pickling. Apple cider vinegar can be used for a slightly mellower flavor.
- Dill: Fresh dill sprigs are key for that classic pickle taste. Dried dill weed can be used, but fresh is preferred.
- Garlic: Fresh garlic cloves add great flavor. Granulated garlic powder can substitute, but use less.
- Pickling Spices: A blend of mustard seeds, peppercorns, and other spices. You can buy pre-made blends or create your own.
Ingredients:
- 2 lbs pickling cucumbers (about 6-8 medium)
- 3 cups white vinegar
- 3 cups water
- 2 tablespoons pickling salt (non-iodized)
- 4-6 sprigs fresh dill
- 4-6 cloves garlic, peeled and smashed
- 2 tablespoons pickling spice blend
How Much Time Will You Need?
- Total Time: 1 hour (plus 24 hours chilling)
- Prep Time: 20 minutes
- Cook Time: 40 minutes (for brining)
- Servings: 2-3 pint jars
- Tools Needed: Large pot, canning jars with lids, large cutting board, sharp knife.
Step-by-Step Instructions:
1. Prepare Your Jars and Cucumbers
Wash your canning jars and lids thoroughly with hot, soapy water. Rinse well. Wash cucumbers and trim off both ends. Slice each cucumber lengthwise into spears.
2. Make the Brine
In a large pot, combine white vinegar, water, and pickling salt. Bring the mixture to a boil over medium-high heat, stirring until the salt dissolves. Reduce heat to low to keep warm.
3. Pack the Jars
Into each clean jar, add 1-2 sprigs of fresh dill, 2-3 smashed garlic cloves, and 1 tablespoon of pickling spice. Tightly pack the cucumber spears vertically into each jar.
4. Pour in the Brine
Carefully pour the hot brine over the packed cucumber spears, leaving about 1/2 inch of headspace from the top of the jar. Tap the jars gently to release any air bubbles.
5. Seal the Jars
Wipe the rims of the jars clean. Place the lids on tightly. Allow the jars to cool completely to room temperature on your counter.
6. Chill and Enjoy
Once cooled, transfer the jars to the refrigerator. Allow the pickle spears to chill and marinate for at least 24 hours before enjoying. The flavor will deepen over several days.
Storage Instructions:
Store your homemade pickle spears in sealed jars in the refrigerator. They will last for up to 2-3 weeks, though they are usually best within the first week. Always use clean utensils when removing pickle spears to prevent spoilage.
Frequently Asked Questions (FAQ):
Q: Can I use regular table salt instead of pickling salt?
A: It’s not recommended. Table salt often contains anti-caking agents or iodine that can make your brine cloudy and affect the texture of your pickle spears.
Q: Why are my pickle spears not crunchy?
A: This can be due to overcooking the cucumbers in the brine, using older cucumbers, or not chilling them long enough. Ensure your cucumbers are fresh and firm.
Q: Can I add other spices to my pickle spears?
A: Absolutely! Feel free to experiment with red pepper flakes for a kick, bay leaves, or even a touch of sugar for a sweet and sour pickle.
Q: How long do homemade pickle spears last?
A: When stored in the refrigerator, homemade pickle spears are best enjoyed within 2-3 weeks.
Q: Do I need to process these in a water bath?
A: This recipe is for refrigerator pickle spears and does not require water bath canning for shelf stability. If you want shelf-stable pickles, a proper canning process is necessary.
Q: My brine looks cloudy, is that okay?
A: A slight cloudiness can be normal, especially if you used a non-pickling salt or if the garlic or spices break down. However, excessive cloudiness or bubbling could indicate spoilage, so trust your nose and discard if it smells off.