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Dill Pickle Spears

Inspired by
Course Snacks
Author Lisa B.


  • 1/3 cup finely minced onion
  • 6 garlic cloves finely minced
  • 1-1/2 teaspoons pickling spices
  • 1 1/2 quarts water
  • 2 cups cider vinegar
  • 1/4 cup kosher salt
  • 6 heads fresh dill or 3 tablespoons dill seed
  • 3-6 fresh cucumbers sliced into halves or spears
  • Approximately 3 1 quart each clean glass mason jars and lids


  • Combine first six ingredients in a medium non-reactive saucepan pan. Heat over medium high heat, stirring frequently until salt is dissolved. Removed pan from heat and allow to cool completely.
  • Once brine has cooled, placed two heads of dill in the bottom of each jar. If using dill seed, place 1 tablespoon dill seed into the bottom of each jar. Tightly pack cucumber spears into each jar. Pour the cooled brine over the top, leaving about ΒΌ inch headspace.
  • Screw the lids on each jar. Allow jars to sit on the counter for three days. Gently shake the jar at least once a day. On the fourth day, place pickles in the refrigerator.