Easy and delicious Homemade Sour & Spicy Dill Pickle Spears, or also known as refrigerator pickles. No canning required!

Are you an expert canner?

Every now-and-again I get a email or question regarding canning and I have not a clue what to respond with. My Mom canned a lot when I was a kid (maybe you could email her?) but back then I was too busy “cooking” in my Strawberry Shortcake particleboard kitchen that I never paid any attention. I was only really interested when she was baking. Naturally.

I just remember seeing rows up rows and jars upon jars of bread and butter pickles on the metal shelves in our basement.

Homemade Sour and Spicy Dill Pickle Spears l SimplyScratch.com

Needless to say when I want homemade pickled-anything I like a quick and easy recipe. None of that boiling jars nonsense, give me the pickling for dummies version and I will so do it err make it.

To Make These Easy Homemade Sour and Spicy Dill Pickle Spears You Will Need:

  • kirby cucumbers
  • fresh garlic
  • bay leaves
  • 1 Jalapeno, halved lengthwise
  • Fresh Dill
  • 2 cups Vinegar
  • 3 tablespoons Sugar
  • 4 teaspoons Kosher Salt
  • and 4 teaspoons Mustard Seed

THAT is exactly what I have for you today. Sure these need to sit in your fridge for a week or so before snacking… but these pickles are totally worth the wait.

Start by smashing and peeling 4 garlic cloves.

Into 2 jars, throw 2 smashed and peeled garlic cloves and 2 small bay leafs each.

Quickly wash and dry some fresh dill.

And pack, about a handful, it into the jars. I just tore and stuffed, I didn’t measure AT ALL.

Now you can’t go using regular cucumbers that you would slice up for salads. You need “pickling” cucumbers or Kirby cucumbers. I found mine at a local farm-stand down the road. The moment I sliced into them they smelled ahhhhhmazing! Nothing beats a veggie from a local garden.

BTW you’ll want to half {lengthwise} and then cut 3-4  of them into thirds or spears.

Stuff them into large jars.

Cut a jalapeno in half…

And stuff them into each of the jars. These pickles aren’t crazy-blow-smoke-out-of-ya-ears hot… but just a smidgen. It’s good stuff, promise.

But first pour 2 cups white distilled vinegar into a sauce pan.

To that add 3 tablespoons sugar and 4 teaspoons kosher salt.

Add in 4 teaspoons of the mustard seed.

Bring it up to a small simmer, stirring just until the sugar is dissolved.

Homemade Sour and Spicy Dill Pickle Spears l SimplyScratch.com

Divide it evenly among the jars and top with filtered water to reach the top of the cucumbers.

Homemade Sour and Spicy Dill Pickle Spears l SimplyScratch.com

Leave the jars on the counter until cool.

Homemade Sour and Spicy Dill Pickle Spears l SimplyScratch.com

Finally, secure the lids on and pop into the fridge for 5 to 7 days.

And just like that… boom.

Pickles.

Before I go, here are some words of warning. You might not want to talk directly into anyone’s face after eating these, unless they’re your enemy. #garlicbreath.

Enjoy! And if you give this Homemade Sour and Spicy Dill Pickle Spears recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Homemade Sour and Spicy Dill Pickle Spears l SimplyScratch.com

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Yield: 12 servings

Easy Homemade Spicy & Sour Dill Pickle Spears

Easy and delicious Homemade Sour & Spicy Dill Pickle Spears, or also known as refrigerator pickles. No canning required!

Ingredients

  • 3 to 4 kirby cucumbers, washed well
  • 4 cloves garlic, smashed and peeled
  • 4 small bay leafs
  • 1 jalapeño, halved lengthwise
  • fresh dill
  • 2 cups white distilled vinegar
  • 3 tablespoons sugar
  • 4 teaspoons kosher salt
  • 4 teaspoons mustard seed

Instructions 

  • Slice cucumbers in half lengthwise then cut into spears.
  • In two large impeccably clean glass jars; divide in the smashed and peeled garlic cloves, bay leafs and stuff with a handful of fresh dill.
  • Squeeze the cucumber spears along with one jalapeno half into each of the jars.
  • In a small sauce pan add; vinegar, sugar, kosher salt and mustard seeds. Heat just until the sugar dissolves. Transfer the vinegar to a liquid measuring cup and pour half the pickling liquid into each jar.
  • If the pickling liquid doesn't reach the top of the jars, fill with filtered water until the liquid covers the cucumbers.
  • Let the jars cool at room temperature before securing the lids.
  • Once cool, place the jars into your fridge for 5-7 days before opening and snacking.
Serving: 1g, Calories: 35kcal, Carbohydrates: 5g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 778mg, Potassium: 118mg, Fiber: 1g, Sugar: 4g, Vitamin A: 69IU, Vitamin C: 4mg, Calcium: 18mg, Iron: 1mg