Easy Homemade Sour & Spicy Dill Pickle Spears

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? Hey, there’s an idea!}, but back then I was too busy “cooking” in my Strawberry Shortcake particle-board 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.

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

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 the garlic cloves.

Throw the smashed and peeled garlic cloves, two per jar… along with two small bay leafs.

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 them into thirds aka 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 the vinegar…

Salt… sugar, blah-blah-blah

You’ll need to make sure you have some of these little balls-o-magic. Dill pickles aren’t the same without them.

Add in 4 teaspoons of the balls of magic aka: mustard seed. Are you sick of my aka-ing yet?

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

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

Leave the jars on the counter until cool.

Slap 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.

Easy Homemade Spicy & Sour Dill Pickle Spears

Fool proof pickles.

Yield: 12 servings

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes {plus 5-7 days in the frige}

Ingredients:

3-4 Kirby Cucumbers, washed well

4 cloves Fresh Garlic, smashed and peeled

4 small Bay Leafs

1 Jalapeno, halved lengthwise

Fresh Dill

2 cups Vinegar

3 tablespoons Sugar

4 teaspoons Kosher Salt

4 teaspoons Mustard Seed

Directions:

Slice cucumbers in half lengthwise then cut into spears.

In two large impeccably clean glass jars; drop 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.

Enjoy!