Hands-on Time
50 Mins
Total Time
336 Hours
Serves 40 (serving size: 4 spears)

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

How to Make It

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

You May Like

Ratings & Reviews

Shushka's Review

August 05, 2014
This was my first attempt at canning my own pickles. They came out pretty good, but next time I'll add more dill!