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Crisp Homemade Dill Garlic Refrigerator Pickle Spears

homemade dill garlic refrigerator pickle spears - featured image
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A quick and easy recipe for tangy, crunchy dill garlic refrigerator pickle spears that are ready in 48 hours and perfect for snacking or entertaining.

Ingredients

Scale
  • 4 to 5 medium pickling cucumbers (Kirby cucumbers preferred), sliced into spears
  • 4 to 6 sprigs fresh dill (fronds and stems)
  • 3 to 4 large garlic cloves, peeled and smashed
  • 2 cups (480 ml) distilled white vinegar
  • 2 cups (480 ml) water (filtered or bottled preferred)
  • 2 tablespoons pickling salt or kosher salt (avoid iodized salt)
  • 1 teaspoon whole black peppercorns
  • 1 teaspoon mustard seeds (optional)
  • ½ teaspoon red pepper flakes (optional)
  • 1 bay leaf (optional)

Instructions

  1. Wash and slice cucumbers: Rinse 4 to 5 medium pickling cucumbers under cold water. Cut off the ends and slice each cucumber lengthwise into 4 to 6 spears about ½ inch thick.
  2. Prepare the brine: In a medium saucepan, combine 2 cups white vinegar, 2 cups water, and 2 tablespoons pickling salt. Heat over medium heat, stirring occasionally until the salt dissolves. Remove from heat and let cool to room temperature.
  3. Pack jars: Place 3 to 4 smashed garlic cloves, 4 to 6 sprigs fresh dill, 1 teaspoon black peppercorns, 1 teaspoon mustard seeds, ½ teaspoon red pepper flakes (if using), and 1 bay leaf (if using) at the bottom of each clean quart-sized jar. Pack cucumber spears tightly without crushing them.
  4. Pour in the brine: Once cooled, pour the brine over the cucumbers in the jars, leaving about ½ inch headspace. Ensure cucumbers are fully submerged; use a small weight or extra dill sprig if needed.
  5. Seal and refrigerate: Screw on lids tightly and place jars in the refrigerator. Let pickle for at least 48 hours for best flavor and crispness. Flavor deepens over 4 to 7 days.
  6. Enjoy: Serve cold straight from the jar as a tangy snack or with sandwiches, burgers, or charcuterie boards.

Notes

Use pickling or kosher salt to avoid cloudy brine. Let brine cool before pouring to keep pickles crisp. Keep cucumbers submerged to prevent spoilage. Patience is key: at least 48 hours refrigeration, 4-7 days for best flavor. Optional additions include mustard seeds, red pepper flakes, bay leaf, or herbs like tarragon for variation. Store refrigerated and consume within 3 to 4 weeks.

Nutrition

Keywords: dill pickles, refrigerator pickles, garlic pickles, quick pickles, homemade pickles, tangy snack, crunchy pickles

Find it online: https://yumnode.com/crisp-homemade-dill-garlic-refrigerator-pickle-spears-recipe-for-easy-tangy-snack/