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Dill Pickle Spears

For best results, use coarse (kosher) salt, not table salt, which would be much too salty. If the brine is too tart, add a little sugar to round out the flavor.

  • prep: 10 mins
    total time: 2 hours 15 mins
  • yield: Makes 1 quart

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Ingredients

  • 4 to 6 Kirby cucumbers (about 1 pound), quartered lengthwise
  • 1 cup white-wine vinegar
  • 1/4 cup sugar
  • 3 tablespoons coarse salt
  • 1 teaspoon dill seed
  • 2 garlic cloves, peeled and smashed

Cook's Note

To store, transfer to an airtight container, and refrigerate up to 2 weeks. To serve, remove from liquid.

Directions

  1. Step 1

    Place cucumbers in a medium bowl. In a medium saucepan, combine vinegar, sugar, salt, dill seed, and garlic with 2 cups water. Bring to a boil, stirring until sugar and salt dissolve; pour over cucumbers.

  2. Step 2

    Use a small plate to submerge cucumbers in liquid. Refrigerate until cool, at least 2 hours.

Source
Everyday Food, June 2007

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Reviews (3)

  • 13 Sep, 2012

    Enter your review...

  • 29 Jun, 2010

    I also modified my recipe almost exactly like the other poster (peppercorns and a sprig of dill in the jar), and I cut the sugar down to 2 Tbsp. b/c I don't like them quite that sweet. These are so simple and delish! Thank you so much for this awesome recipe!

  • 7 Jan, 2009

    I have modifeid this recipe slightly and gotten great feedback, "Better than store bought . . . .delicious!" I add 5 - 8 Peppercorns. You can't add too much garlic, 12 cloves. Six Kirbys makes three wide mouth pints. In addition to Dill Seed, a good size sprig of frozen fresh dill in each jar is placed in before pouring boiling liquid and removed before serving. Ready in less than two hours. Superb and highly recommended! They have kept for three to four weeks so far.