Dill Pickle Spears
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Serves/Makes: 4 lbs.
Ready in: 2-5 hrs
- 4 pounds pickling cucumbers (about 4 inches long)
- 2 teaspoons ground turmeric
- 10 cups boiling water
- 3 tablespoons dill seed, divided
- 3 tablespoons dill weed, divided
- 6 teaspoons mustard seed, divided
- 6 cloves crushed, peeled garlic, more if desired
- peppercorns
- 2 1/4 cups distilled white vinegar (5% acidity)
- 2 1/4 cups water
- 3 tablespoons pickling or non-iodized salt
***For Each Jar***
- 1/2 tablespoon dill seed
- 1/2 tablespoon dill weed
- 1 teaspoon mustard seed (optional)
- 1 clove garlic, crushed, peeled (or to taste)
- 4 peppercorns
Wash cucumbers with cold water. Trim off blossom ends and quarter cucumbers lengthwise. Place in a large bowl with turmeric. Pour boiling water over cucumbers, stir well. Let stand at room temperature for 1 hour. This will give a nice color to pickles. Drain, rinse and drain again. Prepare 6 hot sterilized wide-mouth, pint-size canning jars. Place the dill seed, dill weed, mustard seed (optional), crushed, peeled garlic cloves (to taste), and peppercorns in each jar. Combine remaining ingredients in large saucepan; bring to boil and stir to dissolve salt. Pack cucumber wedges vertically in jars and ladle hot liquid over cucumbers, leaving 1/4-inch headspace. Run a thin, non-metallic utensil inside jars to remove air bubbles. Wipe rim of jars clean with damp cloth. Cover jars with metal lids and screw on bands. Process in boiling water canner at 180-190 degrees F (simmering water) for 15 minutes.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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