Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Pickle Spears July

Pickle Spears July: 4 Tangy Reasons to Make Them Today

Crunchy and tangy pickle spears perfect for snacking.

  • Total Time: 25 minutes
  • Yield: 4 jars 1x

Ingredients

Scale
  • 4 large cucumbers
  • 2 cups water
  • 1 cup white vinegar
  • 1/2 cup salt
  • 2 tablespoons sugar
  • 1 tablespoon dill seeds
  • 1 tablespoon mustard seeds
  • 4 cloves garlic, crushed
  • 1 teaspoon black peppercorns

Instructions

  1. Wash cucumbers and cut them into spears.
  2. In a pot, combine water, vinegar, salt, sugar, dill seeds, mustard seeds, garlic, and peppercorns.
  3. Bring the mixture to a boil, stirring until salt and sugar dissolve.
  4. Remove from heat and let it cool.
  5. Pack cucumber spears into sterilized jars.
  6. Pour the cooled brine over the cucumbers, ensuring they are fully submerged.
  7. Seal the jars and refrigerate for at least 24 hours before eating.

Notes

  • For extra flavor, add red pepper flakes.
  • Can be stored in the refrigerator for up to 2 months.
  • Use fresh cucumbers for the best crunch.
  • Author: Janet D. Evans
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Snack
  • Method: Refrigeration
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 spear
  • Calories: 5
  • Sugar: 0g
  • Sodium: 250mg
  • Fat: 0g
  • Saturated Fat: 0g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 1g
  • Fiber: 0g
  • Protein: 0g
  • Cholesterol: 0mg

Keywords: Pickle Spears, Cucumbers, Snack, Refrigerator Pickles