Quick Recipe Version (TL;DR)
Quick Ingredients
- 3 lb small pickling cucumbers (Kirby style), washed
- 3 cups water
- 3 cups distilled white vinegar (5% acidity)
- 3 tbsp pickling or canning salt (non-iodized)
- 2 tsp granulated sugar
- 9–12 fresh dill heads or 18–24 dill sprigs
- 9 garlic cloves, peeled and lightly crushed
- 3 tsp whole black peppercorns
- 1½ tsp yellow mustard seeds
- Optional: ¾ tsp red pepper flakes (or 3 small dried chilies)
Do This
- 1. Wash cucumbers well, trim 1/8 inch off blossom ends, and cut into spears that fit your quart jars.
- 2. Place 3–4 dill heads (or 6–8 sprigs), 3 garlic cloves, 1 tsp peppercorns, ½ tsp mustard seeds, and optional chili in each clean quart jar.
- 3. Pack cucumber spears upright into jars, leaving about ½ inch of headspace at the top.
- 4. In a saucepan, bring water, vinegar, salt, and sugar to a gentle boil, stirring until salt and sugar dissolve.
- 5. Carefully pour hot brine over cucumbers in each jar, still leaving ½ inch headspace. Tap jars gently to release air bubbles.
- 6. Wipe rims, seal with lids and rings, cool at room temperature about 1 hour, then refrigerate.
- 7. Let spears pickle at least 24 hours (3 days is even better) before eating. Keep refrigerated and serve chilled.
Why You’ll Love This Recipe
- Super crunchy spears thanks to firm pickling cucumbers and a bright, vinegar-forward brine.
- Classic deli flavors: fresh dill, garlic, mustard seed, and peppercorns in every bite.
- Simple, no-fuss method designed for home kitchens with basic equipment.
- Perfect for burgers, sandwiches, snack boards, or straight from the jar.
Grocery List
- Produce: 3 lb pickling cucumbers (Kirby), 1 large bunch fresh dill (with heads if possible), 1 small head garlic
- Dairy: None
- Pantry: Distilled white vinegar (5% acidity), pickling or canning salt (non-iodized), granulated sugar, whole black peppercorns, yellow mustard seeds, red pepper flakes or dried chilies (optional), bay leaves (optional), coriander seeds (optional)
Full Ingredients
Cucumbers
- 3 lb small, firm pickling cucumbers (Kirby style), about 3–4 inches long
- Ice and cold water for an optional ice bath (helps extra crunch)
Brine
- 3 cups water
- 3 cups distilled white vinegar (5% acidity)
- 3 tbsp pickling or canning salt (non-iodized; do not use iodized table salt)
- 2 tsp granulated sugar
Spices and Aromatics (for 3 quart jars)
- 9–12 fresh dill heads, or 18–24 long dill sprigs (3–4 heads or 6–8 sprigs per jar)
- 9 garlic cloves, peeled and lightly crushed (3 per jar)
- 3 tsp whole black peppercorns (1 tsp per jar)
- 1½ tsp yellow mustard seeds (½ tsp per jar)
- Optional but delicious:
- 1½ tsp coriander seeds (½ tsp per jar)
- 3 small bay leaves (1 per jar)
- ¾ tsp red pepper flakes, or 3 small dried red chilies (¼ tsp or 1 chili per jar) for spicy pickles
Equipment
- 3 clean quart-size glass canning jars with lids and rings (wide-mouth preferred for easy packing)
- Large pot or kettle for heating brine
- Small saucepan or kettle for boiling water (to warm lids, optional)
- Ladle or heatproof measuring cup for pouring brine
- Jar funnel (optional but helpful)
- Sharp knife and cutting board
Step-by-Step Instructions
Step 1: Prep the cucumbers and jars
Wash the cucumbers thoroughly under cold running water, rubbing gently to remove any dirt or blossoms. Trim about 1/8 inch off the blossom end (the end opposite the stem). The blossom end contains enzymes that can soften pickles, so trimming helps keep them crisp.
Cut each cucumber lengthwise into spears that will fit your jars, leaving at least ½ inch of headspace at the top when packed. For very small cucumbers, you can leave some whole if you like. If you have time, place the cut cucumbers in a large bowl of ice water for 20–30 minutes; this optional step boosts crunch.
Wash your jars, lids, and rings with hot, soapy water, then rinse well. They do not need to be fully sterilized for refrigerator pickles, but they must be very clean. Set jars upside down on a clean towel to drain while you prepare the flavor base.
Step 2: Layer dill, garlic, and spices in the jars
Turn the jars upright. Into each quart jar, add 3–4 fresh dill heads (or 6–8 sprigs), 3 lightly crushed garlic cloves, 1 tsp whole black peppercorns, and ½ tsp yellow mustard seeds. If using, add ½ tsp coriander seeds, 1 bay leaf, and either ¼ tsp red pepper flakes or 1 small dried chili.
Try to arrange some of the dill against the sides of the jar so it will show through the glass. This not only looks pretty but also helps distribute flavor throughout the jar.
Step 3: Pack the cucumber spears tightly
Pack the cucumber spears upright into the jars on top of the spices. Place the flat side of each spear against the glass, stacking them snugly but without crushing. Fill each jar to about ½ inch below the rim. The cucumbers will shrink slightly as they pickle, so tight packing is helpful.
If you have shorter pieces or trimmed ends, tuck them into any gaps near the top or middle of the jar. Just be sure to maintain that ½ inch of headspace to allow room for the brine.
Step 4: Make the tangy-vinegar brine
In a medium saucepan, combine 3 cups water, 3 cups distilled white vinegar, 3 tbsp pickling salt, and 2 tsp sugar. Place over medium-high heat and stir until the salt and sugar dissolve completely. Once the mixture reaches a gentle boil, reduce heat and simmer for 1–2 minutes to fully dissolve and meld flavors.
Turn off the heat. The brine should be hot but not violently boiling when you pour it over the cucumbers. Hot brine helps draw flavors into the cucumbers more quickly while still preserving crunch.
Step 5: Fill jars with brine and remove air bubbles
Working carefully, place a jar funnel (if using) on the first jar. Ladle hot brine into the jar, covering the cucumbers completely and still leaving about ½ inch headspace at the top. Repeat with the remaining jars. If you run short of brine, top off with equal parts hot water and vinegar.
Gently tap each jar on a folded towel or use a clean butter knife or chopstick to slide down the inside edges and release any trapped air bubbles. Add more brine if needed to keep all cucumbers fully submerged while maintaining headspace.
Step 6: Seal, cool, and chill
Wipe the rims of the jars with a clean, damp cloth to remove any brine. Place the lids on top and screw on the bands just until fingertip tight (snug but not overly tight). Let the jars cool at room temperature for about 1 hour.
Once mostly cooled, transfer the jars to the refrigerator. Do not attempt to water-bath can these using this recipe; it is formulated as a refrigerator pickle with a high-vinegar brine.
Step 7: Let flavors develop, then serve
Allow the dill spears to pickle in the refrigerator for at least 24 hours before tasting. For the best flavor and crunch, 2–3 days is ideal. The pickles will continue to develop flavor over the first week.
Serve chilled straight from the jar, alongside sandwiches and burgers, on snack boards, or chopped into potato salad and tuna salad. Use a clean fork each time you remove pickles to help them stay fresh longer.
Pro Tips
- Choose the right cucumbers: Look for small, very firm pickling cucumbers (Kirby). Avoid large, waxed slicing cucumbers, which tend to go soft and do not absorb brine as nicely.
- Trim the blossom end: Always remove about 1/8 inch from the blossom end of each cucumber. This small step makes a big difference in crunch.
- Ice bath for extra crispness: Soaking cut cucumbers in an ice bath for 20–30 minutes before packing firms up their texture.
- Let the brine fully cover: Cucumbers must stay completely submerged in brine. If they try to float, tuck in an extra spear horizontally or use a small clean piece of dill stem to help hold them down.
- Adjust salt and tang to taste: This recipe leans classic and tangy. For a milder pickle, use 3½ cups water and 2½ cups vinegar instead of equal parts, keeping the salt the same.
Variations
- Spicy Garlic Dill Spears: Increase garlic to 4 cloves per jar and add ½ tsp red pepper flakes or 1–2 small dried chilies per jar for noticeable heat.
- Lemony Dill Spears: Add 2–3 wide strips of lemon peel (just the yellow part) and a few thin lemon slices to each jar for a bright citrus note.
- Whole Dills: Leave very small cucumbers whole instead of cutting into spears. Pierce each cucumber once with a toothpick before packing so the brine can penetrate evenly.
Storage & Make-Ahead
These are refrigerator pickles, not shelf-stable canned pickles. Once cooled, store jars in the refrigerator for up to 6–8 weeks. For the best texture and flavor, enjoy them within the first 4 weeks. Always keep cucumbers fully submerged in brine and use a clean utensil when removing spears to avoid introducing bacteria. You can easily double or halve the recipe; just maintain the same ratio of water, vinegar, and salt and ensure your jars and lids are clean.
Nutrition (per serving)
Approximate values per 1 spear (about 1/24 of the batch): 5 calories; 0 g fat; 1 g carbohydrates; 0.5 g fiber; 0 g added sugars; 0.3 g protein; about 300–350 mg sodium. Actual values will vary based on cucumber size, how much brine is consumed, and any optional ingredients used.
