Dill Pickle Spears
Crisp cucumber spears pickled in a tangy brine with fresh dill and garlic. A classic American favorite that comes together in minutes, no canning required. These refrigerator pickles deliver that perfect deli-style crunch.
For 8 servings
- prep · ~5 min
Wash, trim, and cut cucumbers into spears.
Rinse the cucumbers well. Trim off the blossom ends. Cut each cuke lengthwise into 4 spears, or 6 for thicker cucumbers, so they fit neatly into the jar with about an inch of headspace.
TIPThe blossom end has enzymes that can make pickles soft — trim it off. - assemble · ~3 min
Pack the jar with garlic, dill, and cucumbers.
1.Place the smashed garlic cloves, mustard seeds, peppercorns, and red pepper flakes in the bottom of a clean quart jar.2.Add one dill sprig, then tightly wedge the cucumber spears in vertically.3.Tuck the remaining dill sprigs between the spears so the fronds are visible. - boil · ~5 min
Make the brine.
1.Combine water, vinegar, salt, and sugar in a small saucepan.2.Bring to a boil over medium-high heat, stirring until salt and sugar dissolve completely.3.Remove from heat. - assemble · ~1 min
Pour hot brine over the cucumbers.
Carefully pour the hot brine into the jar until cucumbers are fully submerged. Leave about half an inch of headspace. Tap the jar gently on the counter to release air bubbles.
TIPLet the brine cool to just below boiling if the jar is cold, to avoid thermal shock. - rest
Cool, seal, and refrigerate 48 hours.
Let the jar cool to room temperature on the counter. Seal tightly and transfer to the refrigerator. Wait at least 48 hours before tasting — the spears get crispier and more flavorful after 3 to 5 days.
TIPPatience pays off: texture is best after day 4 and flavor peaks around day 7.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use pickling or Kirby cucumbers, not waxed salad cucumbers, for maximum crunch.
- 2Trim off the blossom end of each cucumber to avoid enzyme-induced softening.
- 3Pack spears tightly in the jar to prevent floating and ensure even brine coverage.
- 4Dissolve salt and sugar completely in boiling brine for consistent seasoning.
- 5Wait at least 48 hours before tasting; texture and flavor improve dramatically by day 5.
- 6Store these refrigerator pickles for up to 3 months — the garlic mellows and dill infuses deeper.
Adapt it for your goals.
Spicy garlic
Double the red pepper flakes or add a sliced habanero for intense heat, plus one extra garlic clove — perfect for those who love a fiery, pungent spear.
sweet bread & butterSweet bread & butter
Increase sugar to 2 tablespoons and add 1/2 sliced onion and 1/2 cup sliced bell pepper; this sweet-tangy variation mimics classic bread-and-butter pickles.
smokedSmoked
Replace 1/4 cup of the white vinegar with apple cider vinegar and add 1/2 teaspoon smoked paprika; the smoky notes complement grilled meats beautifully.
Why this is on our healthy list.
Low in Calories
Cucumbers are over 95% water, so each spear provides a crunchy, hydrating snack with fewer than 5 calories per serving.
Fermentation-Free Probiotics (from Vinegar)
While these are quick refrigerator pickles (not fermented), the raw vinegar contains beneficial acetic acid that may support digestion.
Rich in Antioxidants
Fresh dill and garlic provide flavonoids and sulfur compounds that help combat oxidative stress, while cucumbers offer beta-carotene.
Frequently asked questions
Yes, but only once and within 2 weeks. The brine loses acidity and pickling power, so you'll need to add 1/4 cup fresh vinegar and a pinch of salt for the second batch.
