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Crisp, tangy, and bursting with fresh dill and garlic flavor. These homemade refrigerator dill pickle spears are incredibly easy to make and are the perfect crunchy snack or sandwich companion.
Prepare the Cucumbers and Jar
Add Aromatics to the Jar
Pack the Cucumbers
Prepare and Add the Brine
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Crisp, tangy, and bursting with fresh dill and garlic flavor. These homemade refrigerator dill pickle spears are incredibly easy to make and are the perfect crunchy snack or sandwich companion.
This american recipe takes 20 minutes to prepare and yields 8 servings. At 20.47 calories per serving with 0.68g of protein, it's a beginner-friendly recipe perfect for snack or side.
Cool, Seal, and Refrigerate
Add one or two whole dried chiles de árbol or a sliced habanero pepper to the jar along with the other aromatics for a significant heat boost.
Double the amount of garlic to 8 cloves for an intensely garlicky flavor.
Add 2 tablespoons of granulated sugar or maple syrup to the brine mixture and dissolve it along with the salt for a bread-and-butter style flavor profile.
Add 1 teaspoon of coriander seeds and a few sprigs of fresh thyme or oregano to the jar for a more complex herbal note.
Pickles are a fantastic snack for weight management as they are almost calorie-free, allowing you to enjoy a crunchy, flavorful snack without impacting your daily calorie goals.
Cucumbers are over 95% water, so pickles can contribute to your daily hydration needs while providing a satisfying crunch.
The fresh dill and garlic used in this recipe provide antioxidants that can help protect your body from damage by free radicals.
The vinegar in the brine can promote a healthy gut environment. While these are not fermented and lack probiotics, vinegar itself has beneficial properties for digestion.
A serving of two pickle spears is very low in calories, typically containing only 5-10 calories, making them an excellent, guilt-free snack.
Yes, they can be a healthy snack. They are low in calories and fat, and contain some vitamins from the cucumbers. However, they are high in sodium, so they should be consumed in moderation, especially by those monitoring their salt intake.
When stored properly in a sealed jar in the refrigerator, these quick pickles will last for up to one month. Their texture will gradually soften over time.
Mushy pickles are often caused by using non-pickling cucumbers (which have higher water content), not trimming the blossom end (which contains softening enzymes), or using old, less-than-fresh cucumbers.
You can, but the texture will be much softer. Pickling cucumbers like Kirby or Persian varieties have thicker skin and lower water content, which helps them stay crisp during the pickling process.
Yes, boiling the brine is essential for two reasons: it completely dissolves the salt, and the hot liquid helps to slightly cook the surface of the cucumbers, allowing them to absorb the flavors more quickly and effectively.