These dill pickle spears are so tasty and really easy to make. I usually double the batch of liquid that I am making to ensure that I have enough to pickle the vegetables I am trying to can. I have run out a few times and then it is such a pain when you have to wait for the mixture to come together again. I have found that even though I usually have liquid left over, it keeps my mind at ease that I will have enough,
Dill Pickle Spears
Makes 6 (1 pint) jars
4 pounds pickling cucumbers (about 4 “)
3 cups white vinegar
2 TBSP sugar
1 TBSP pickling spice
12 dill sprigs
2 TBSP whole mustard seeds
Wash cucumbers and cut them into spears – make sure that they will fit in your 1 PT jars.
Sterilize jars- according to this post.
While the jars are boiling, combine vinegar, sugar, pickling spice and 1 quart of water to a boil.
Put 2 dill sprigs and 1 tsp of whole mustard seeds into each hot jar. Pack each jar with as many cucumber spears as you can fit. Cover with the boiling liquid leaving ½ inch headspace.
Seal and process jar for 10 minutes.
Remove jars from water and let stand upright for 24 hours. Check the seals and if properly sealed store in a cool dry spot for up to 1 year. Let stand 3 weeks before using.
I have come to love pickling and canning. I have found that if you are going to pickle/can try to do as much as you can in one day. Maybe even have a party and invite a few friends over, if everyone brings something to pickle or can, you can all reap the benefits! Have a look at my strawberry jam and mixed berry jam recipes.