Shelf-Stable Dill Pickle Spears
Servings: 4 Pint Jars
Ingredients
- 3 pounds mini seedless cucumbers
- Ice water for soaking
- 2 cups plus 2 tablespoons De La Rosa White Distilled Vinegar divided
- 2 cups water
- 6 tablespoons Diamond Crystal Kosher salt or ¼ cup pickling salt
- 8 garlic cloves peeled
- 8 fresh dill sprigs
- 4 bay leaves
- 4 teaspoons mustard seeds
- 1 teaspoon red pepper flakes (optional)
- ½ teaspoon Pickle Crisp (calcium chloride), divided
Equipment
- 4 pint canning jars with lids and bands
- Large stockpot or water-bath canner
- Jar lifter
- Canning funnel
- Bubble remover or thin spatula
Instructions
- Wash the cucumbers thoroughly. Trim a thin slice from both ends of each cucumber and cut them lengthwise into spears.
- Place the cucumber spears in a large bowl and cover completely with ice water. Let soak for 2 to 4 hours. Drain well before packing into jars.
- Meanwhile, prepare a boiling water canner and heat the water plus 2 tablespoons of vinegar to a simmer. Wash the jars, lids, and bands in hot, soapy water. Then, sanitize in the vinegar water for 5 minutes. Remove and place on a clean towel to cool. Let the water continue to simmer.
- In a large saucepan, combine the De La Rosa White Distilled Vinegar, water, and pickling salt. Bring to a boil, stirring until the salt dissolves. Reduce the heat and keep the brine hot.
- Place 2 garlic cloves, 2 dill sprigs, 1 bay leaf, 1 teaspoon mustard seeds, ½ teaspoon black peppercorns, and a pinch of red pepper flakes, if using, into each jar.
- Pack the cucumber spears tightly into the jars, arranging them upright and leaving ½-inch headspace.
- Carefully ladle the hot brine into the jars, maintaining ½-inch headspace. Remove any trapped air bubbles using a bubble remover or thin spatula. Add additional brine if needed to maintain the proper headspace. Cover all the cucumbers.
- Add ⅛ teaspoon of pickle crisp to each jar.
- Wipe the jar rims with a clean damp cloth. Place the lids on the jars and screw on the bands until fingertip-tight.
- Place the jars in the simmering water canner, ensuring they are covered by at least 1 inch of water. Bring the water to a full boil and process for 10 minutes, adjusting for altitude if necessary. Turn off the heat and let sit for 5 more minutes.
- Carefully remove the jars and place them on a towel-lined counter. Allow them to cool undisturbed for 12 to 24 hours.
- After cooling, check that the jars have sealed properly. Remove the bands, wipe the jars clean, label, and store in a cool, dark place.
- Properly sealed jars may be stored for up to 1 year. Once opened, refrigerate and use within 1 month.
Nutrition
Calories: 28kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 16mg | Potassium: 69mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 251IU | Vitamin C: 5mg | Calcium: 33mg | Iron: 1mg
