Sweet Pickle Spears
Transform your cucumbers into a sweet and tangy delight with this irresistible Sweet Pickle Spears recipe! Perfectly spiced with mustard seeds, celery seeds, and a hint of turmeric, these homemade pickles balance the vibrant crunch of fresh cucumbers with a brine that's both sugary and savory. Infused with garlic and fresh dill, each jar is packed with bold, aromatic flavors that develop beautifully over time. Whether you’re a canning pro or a first-time pickler, this easy recipe walks you through creating shelf-stable pickles that are perfect for snacking, adding to sandwiches, or serving on charcuterie boards. Ready in just 30 minutes of prep time and brined to perfection within a couple of weeks, these sweet pickle spears are your new pantry staple!
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Recipe Information
Ingredients
- 6 medium-sized Pickling cucumbers
- 2 cups White vinegar
- 1 cup Water
- 1.5 cups Granulated sugar
- 2 tablespoons Pickling salt
- 1 teaspoon Mustard seeds
- 1 teaspoon Celery seeds
- 0.5 teaspoon Ground turmeric
- 2 whole, peeled Garlic cloves
- 2 sprigs Fresh dill
Instructions
Wash and dry the cucumbers thoroughly. Cut off the ends and slice each cucumber into spears.
In a medium saucepan, combine white vinegar, water, granulated sugar, and pickling salt. Heat the mixture over medium heat, stirring occasionally until the sugar and salt have fully dissolved. Do not let the mixture boil; remove from heat once dissolved.
In the bottom of each sterilized quart jar, place 1 garlic clove, 1 sprig of fresh dill, 0.5 teaspoon mustard seeds, 0.5 teaspoon celery seeds, and a pinch of ground turmeric.
Pack the cucumber spears tightly but gently into the jars, leaving about 1/2-inch of headspace at the top.
Pour the hot brine mixture over the cucumber spears in each jar, ensuring all spears are submerged and leaving 1/2-inch of headspace.
Tap the jars gently on the counter to release any air bubbles, and adjust the liquid level, if necessary, to maintain the headspace.
Seal the jars with sterilized lids and rings, tightening until just finger-tight.
Process the jars in a boiling water bath for 10 minutes to ensure shelf stability. Adjust processing time based on altitude, if needed.
Allow the jars to cool completely at room temperature, and check the seals (the lids should not flex when pressed).
Store the jars in a cool, dark place for at least 1-2 weeks to allow the pickles to develop their full flavor. Once opened, refrigerate and consume within 1 month.
Nutrition Facts
Calories |
1365 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.4 g | 3% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 11680 mg | 508% | |
| Total Carbohydrate | 328.0 g | 119% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 310.5 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 228 mg | 18% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1386 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
