Dill Pickle Spears

Name: Dill Pickle Spears
Prep time: 60 min
Total time: 1 h
Yield: 6
Ingredients: 4 pounds pickling cucumbers (4 to 5 inches long); 2 teaspoons McCormick® Ground Turmeric; 2 1/2 quarts boiling water; 3 tablespoons McCormick® Dill Seed; 3 tablespoons McCormick® Dill Weed; 1 1/2 teaspoons McCormick® Minced Garlic; 2 1/4 cups distilled white vinegar (5% acidity); 2 1/4 cups water; 3 tablespoons non-iodized salt

By: McCormick Kitchens

Made With:

Dill pickle spears are brined with garlic, fresh dill and mustard seeds for a sharp, herbaceous finish. This dill pickle spears recipe skips the store and lets you control the crunch and salt level. For party trays or lunchbox additions, a classic pickle spear recipe never fails. These pickled cucumber spears are satisfying, snappy and made for repeat batches.

Recipe Info

Prep Time:

60m
Cook Time:

m
Ingredients:

9
Servings:

6
User Rating:

Ingredients

4 pounds pickling cucumbers (4 to 5 inches long)
2 teaspoons McCormick® Ground Turmeric
2 1/2 quarts boiling water
3 tablespoons McCormick® Dill Seed
3 tablespoons McCormick® Dill Weed
1 1/2 teaspoons McCormick® Minced Garlic
2 1/4 cups distilled white vinegar (5% acidity)
2 1/4 cups water
3 tablespoons non-iodized salt

Nutrition Information

(per serving)

Key products

McCormick® Ground Turmeric, 1.87 oz

McCormick® Dill Seed, 0.85 oz

$5.49

Unit price: per

McCormick® Dill Weed, 0.3 oz

$6.49

Unit price: per

McCormick® Minced Garlic, 3 oz

$6.49

Unit price: per

Instructions

Wash cucumbers well with cold water. Trim 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. 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 a large saucepan. Bring to a boil, stirring to dissolve salt.
Meanwhile, firmly pack cucumber wedges vertically into jars. Ladle hot liquid over cucumbers, leaving 1/4-inch headspace. Run a thin, non-metallic utensil down inside of jars to remove air bubbles. Wipe the rim of jars clean with a damp cloth. Cover jars with metal lids and screw on bands.
Process in a boiling water canner at 180–190°F (simmering water) for 15 minutes. After processing jars, remove from the water bath canner. Cool at room temperature on a towel or rack for 12 to 24 hours. Check for seals.