Ball® Dill Pickle Spears

traditional dill pickles recipe from the Ball Canning Back to Basics cookbook

Ball® Dill Pickle Spears

Prep Time

25 hours

Cook Time

10 minutes



These traditional dill pickle spears are a great to start your canning experience if you’re new to cucumber pickles.

Brining the cucumbers before pickling helps keep them crunchy, and a pinch of Ball® Pickle Crisp® Granules helps ensure it!

To see more recipes from the Ball® Canning Back to Basics cookbook, click here!

Excerpted from Ball® Canning Back to Basics. Copyright © 2017 Hearthmark, LLC. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved.


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


  • 1 Rinse the cucumbers under cold running water, 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 the spears in a large, clean container (such as a 12- to 18-quart food-safe plastic pail or basin). Combine 1 gallon of the water and 6 tablespoons of the salt in a large pitcher, stirring until the salt dissolves. Pour over the cucumbers; cover and let stand at room temperature 24 hours. Drain; rinse under cold running water, and drain.
  • 2 Combine remaining 1 quart water, vinegar, next 2 ingredients, and remaining 1⁄4 cup salt in a stainless-steel or enameled saucepan. Bring to a boil, stirring until the salt and sugar dissolve.
  • 3 Place 2 of the dill sprigs and 1 teaspoon of the mustard seeds into a hot jar, and pack tightly with the cucumber spears. Ladle the hot pickling liquid over the spears, leaving 1⁄2-inch headspace. Add 1⁄8 teaspoon Ball® Pickle Crisp® Granules to jar, if desired. Remove air bubbles. Wipe the jar rim. Center the lid on the jar. Apply the band, and adjust to fingertip-tight. Place the jar in the boiling water canner. Repeat until all the jars are filled.
  • 4 Process the jars 10 minutes, adjusting for altitude. Turn off heat; remove the lid, and let the jars stand 5 minutes. Remove the jars and cool.



If you haven’t had pumpkin soup, you are missing a delightful dining experience. This savory soup is ideal for one of those first (…)

28 Aug

Ken Oringer and Jamie Bissonette of Little Donkey in Cambridge, Massachusetts, add miso to their addictive banana bread to give it a (…)

More TFC