Dill Pickle Spears

Dill pickles get their traditional flavor from dill weed, dill seed and garlic.

Serves: Makes 6 pint jars.
1 hrs Prep time
1 hrs Prep time
  • Wash cucumbers well with cold water. Trim blossom ends and quarter cucumbers lengthwise. Place in large bowl with turmeric. Pour boiling water over cucumbers; stir well. Let stand at room temperature for 1 hour. Drain. Rinse and drain again.

  • Place 1/2 tablespoon each dill seed and dill weed, and 1/4 teaspoon minced garlic in each of 6 hot sterilized wide-mouth, pint canning jars.

  • Mix remaining ingredients in large saucepan. Bring to boil, stirring to dissolve salt.

  • Meanwhile, firmly pack cucumber wedges vertically into jars. Ladle hot liquid over cucumbers, leaving 1/4-inch headspace. Run thin, non-metallic utensil down inside of 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° to 190°F (simmering water) for 15 minutes. After processing jars, remove from water bath canner. Cool at room temperature on towel or rack for 12 to 24 hours. Check for seal.

Cooking tip

Soaking raw cucumber spears in turmeric-water gives finished pickles an attractive color.

Dill pickles are processed at a slightly lower temperature (simmering water vs. boiling water) to produce pickles that do not become too soft.

Nutrition information

Nutritional Information coming soon!

Ratings & Reviews: 3

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  • Ula on 07/02/2015

    This is the second year I am making these. I've previously made the dill pickles from the Ball recipe book and I like the McCormick recipe much better. These do taste more like the dill pickles you get from the store versus the Ball recipe that is heavy on clove (which I do not like) because of the pickling spice. These are very easy to make, but as Donna said in her review, you may need to make more of the vinegar/water/salt mix if the cucumbers are not packed VERY tightly in the jar. That will cause more liquid being needed.

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  • Karen on 07/28/2015

    I made 3 quart sized jars, because my cucumbers were very long, and I packed them tightly and only used 2 lbs., but I still had to make 1-1/2 times the pickling liquid to fill the jars. I kept all other measurements the same. I had a little of the pickling liquid left over, so I added a little more dill and garlic to some leftover cucumber ends that I had cut off and put them in the fridge, and it made great refrigerator pickles!

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  • donna on 08/01/2014

    Couldn't go any lower.water and vinegar amounts don't match up to jar size syrup needed. Trusting recipe didn't plan on need extras at last minute. You follow receipes so you can just cook!

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