Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.
Dill Pickle Spears
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Let homemade pickles become your new project (and new addiction). Great for gifts or impressing your neighbors at the next cookout.
serves/makes:
ready in:
2-5 hrs
2-5 hrs
5 reviews
ingredients
4 pounds pickling cucumbers (about 4 inches long)
2 teaspoons ground turmeric
10 cups boiling water
3 tablespoons dill seed, divided
3 tablespoons dill weed, divided
6 teaspoons mustard seed, divided
6 cloves crushed, peeled garlic, more if desired
peppercorns
2 1/4 cups distilled white vinegar (5% acidity)
2 1/4 cups water
3 tablespoons pickling or non-iodized salt
For Each Jar
1/2 tablespoon dill seed
1/2 tablespoon dill weed
1 teaspoon mustard seed (optional)
1 clove garlic, crushed, peeled (or to taste)
4 peppercorns
directions
Wash cucumbers with cold water. Trim off blossom ends and quarter cucumbers lengthwise. Place in a large bowl with turmeric. Pour boiling water over cucumbers, stir well. Let stand at room temperature for 1 hour. This will give a nice color to pickles. Drain, rinse and drain again.
Prepare 6 hot sterilized wide-mouth, pint-size canning jars. Place the dill seed, dill weed, mustard seed (optional), crushed, peeled garlic cloves (to taste), and peppercorns in each jar.
Combine remaining ingredients in large saucepan; bring to boil and stir to dissolve salt. Pack cucumber wedges vertically in jars and ladle hot liquid over cucumbers, leaving 1/4-inch headspace. Run a thin, non-metallic utensil inside jars to remove air bubbles. Wipe rim of jars clean with damp cloth.
Cover jars with metal lids and screw on bands. Process in boiling water canner at 180-190 degrees F (simmering water) for 15 minutes.
added by
ssmnita
nutrition data
9 calories, 0 grams fat, 2 grams carbohydrates, 0 grams protein per ounce. This recipe is low in fat.
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reviews & comments
September 3, 2014
Good recipe.
July 3, 2013
This was my first try at making pickles and I am pleased to say it was a huge success! I cut the recipe in half because I was nervous about ending up with a bunch of pickles we didnt like but next time I'll keep it the regular size batch because we love these! Good crunch and flavor. MUCH better than most of the pickles you can buy in the store, that's for sure!
July 1, 2012
I made this recipe for the first time and found it easy to follow. The end product is very pleasing to look at in the jar. I like let my dill pickles sit in the jar for about six weeks before I open the jar and taste them. My husband and I were invited to a BBQ party and we wanted to bring some pickles so we opened a jar that had been aged only one week. The pickles were delicious and they were a hit at the party! One person said it was the best pickle he had ever tasted! I will definitely be using this recipe again.
November 16, 2006
This is an update to my previous review. If you are using smaller jars, adjust the number of pepper corns accordingly. I just made a batch of really warm spears.
October 16, 2006
This is an excellent recipe. The pickles turned out perfect. The Ingredients list is a touch confusing. The "For Each Jar" ingredients are also included in the general ingredients list. Other that that... This recipe is a perfect.