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Kosher Dill Pickle Spears

Servings: 4 4 pints


  • 2 ½ lbs 3-4 inch pickling cucumbers
  • 2 ½ cups water
  • 2 cups white vinegar
  • 1/4 cup sugar
  • 1/4 cup Ball® Salt for Pickling and Preserving
  • 4 cloves garlic
  • 4 small bay leaves
  • 12 dill sprigs
  • 2 tsp yellow mustard seeds
  • 4 small hot peppers optional
  • Ball ®Pickle Crisp optional


  • Prepare boiling water canner. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.
  • Wash cucumbers and hot peppers in cold water. Slice 1/16 of an inch off the blossom end of each cucumber; trim stem ends so cucumbers measure about 3 inches. Cut cucumbers into quarters lengthwise.
  • Combine water, vinegar, sugar and salt in a small stainless saucepan. Bring to a boil over medium heat. Lower heat to simmer.
  • Place 1 garlic clove, 3 dill sprigs, ½ tsp mustard seed, 1 bay leaf and 1 red pepper and Ball® Pickle Crisp (if desired) into a hot jar. Pack cucumber spears into jar, leaving a ½ inch headspace. Trim any cucumbers that are too tall.
  • Ladle hot brine into a hot jar leaving a ½ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
  • Process jars 15 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.