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Dill Pickle Spears

Source of Recipe

From "The All New Ball Book of Canning and Preserving"


Recipe Introduction

"A traditional pickle loaded with dill flavor, this is a great recipe to start with if you're new to cucumber pickles. A pinch of Ball® Pickle Crisp added to each jar will ensure extra crunch."

List of Ingredients

â—¦ 4 pounds (3- to 5-inch) pickling cucumbers
â—¦ 1 gallon water
â—¦ 10 tablespoons Ball® Salt for Pickling & Preserving, divided
â—¦ 1 quart water
â—¦ 3 cups white vinegar (5% acidity)
â—¦ 2 tablespoons sugar
â—¦ 1 tablespoon pickling spice
â—¦ 12 dill sprigs
â—¦ 2 tablespoons mustard seeds
â—¦ Ball® Pickle Crisp (optional)


Recipe

Wash cucumbers, and trim any that are longer than 5 inches so that they'll fit comfortably in the jar. Cut each cucumber lengthwise into quarters. Place spears in a large, clean container (such as a 12- to 18-quart food-safe plastic pail or basin). Combine 1 gallon water and 6 tablespoons salt in a large pitcher, stirring until salt dissolves. Pour over cucumbers; cover and let stand at room temperature 24 hours. Drain.

Combine 1 quart water, next 3 ingredients, and remaining ¼ cup salt in a 3-quart stainless steel or enameled saucepan. Bring to a boil.

Place 2 dill sprigs and 1 teaspoon mustard seeds into a hot jar, and pack tightly with cucumber spears. Ladle hot pickling liquid over spears, leaving ½ inch headspace. Add â…› teaspoon Ball® Pickle Crisp to jar, if desired. Remove air bubbles. Wipe rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Repeat until all jars are filled.

Process jars 10 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool.

Makes about 6 (1-pint) wide mouth jars



• Tricks of the Trade:
Pickling cucumbers are small, crisp, unwaxed and needn't be peeled. Wide mouth jars aren't essential for pickles, but they do make for easier packing.