Dill Pickle Spears

Considering that the average supermarket dill pickle spears contain 313mg sodium each, these are downright saintly, with only 193mg in 4 spears.

Yield: Serves 40 (serving size: 4 spears)
Recipe from Cooking Light

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Recipe Time

Hands On: 50 Minutes

Nutritional Information

Amount per serving
  • Calories: 15
  • Fat: 0.1g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 1g
  • Carbohydrate: 4g
  • Fiber: 0.0g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 193mg
  • Calcium: 15mg


  • 2 gallons water
  • 1/2 cup pickling salt
  • 40 pickling cucumbers, quartered lengthwise (about 8 pounds)
  • 1/2 cup mustard seeds
  • 24 fresh dill sprigs
  • 6 garlic cloves, halved
  • 1 1/2 quarts white vinegar
  • 4 cups water
  • 1/4 cup sugar
  • 2 tablespoons pickling spice


  1. 1. Combine 2 gallons water and salt in a large container, stirring with a whisk until salt dissolves. Add cucumbers; let stand at room temperature for 12 hours.
  2. 2. Place 2 teaspoons mustard seeds, 2 dill sprigs, and 1 garlic clove half in each of 12 (1-pint) hot sterilized jars. Drain cucumbers; divide among jars.
  3. 3. Combine vinegar, 4 cups water, sugar, and pickling spice in a large saucepan. Bring to a boil; cook 10 minutes. Divide hot vinegar mixture evenly among jars, filling to 1/2 inch from top. Remove air bubbles; wipe jar rims. Cover with metal lids; screw on bands.
  4. 4. Process in boiling-water bath for 20 minutes. Remove jars from water bath; cool completely, and check for proper seal (see Note below). For best flavor, allow 2 weeks before eating. Store pickles in a cool, dark place for up to 1 year.
  5. Note: Remove jars from canner, placing on a towel. Let jars stand at room temperature 12 to 24 hours. Press center of each lid; lids should not flex or "pop." Remove bands; gently try to lift lid with gentle pressure. If lid stays on, you have a good seal.
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