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Kosher Dill Pickle Spears

Try these incredible homemade pickles in your own kitchen with the help of Ball® mason jars and their pickling salt! Check out the Ball® mason jars used in this video and shop here!

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Yield: 4 (16-oz) pint jars


  • 2 ½ pounds (3-4 inch) pickling cucumbers (about 12 or 14 cucumbers)
  • 2 ½ cups water
  • 2 cups white vinegar
  • ¼ cup sugar
  • ¼ cup Ball Salt for Pickling & Preserving
  • 4 cloves garlic, peeled
  • 4 small bay leaves
  • 12 dill sprigs
  • 2 teaspoons yellow mustard seeds
  • 4 small hot peppers (optional)


  1. Prepare boiling-water canner. Heat jars in simmering water until ready to use. Do not boil. Wash lids in warm soapy water and set aside with bands.
  2. Wash cucumbers and hot peppers in cold water. Slice ¹⁄₁₆ of an inch off the blossom end of each cucumber; trim stem ends so cucumbers measure about 3 inches. Cut cucumbers into quarters lengthwise.
  3. Combine water, vinegar, sugar, and salt in a small stainless saucepan. Bring to a boil over medium heat. Lower heat to simmer.
  4. Place 1 garlic clove, 3 dill sprigs, ½ tsp mustard seed, 1 bay leaf, 1 red pepper, and Ball® Pickle Crisp (if desired) into a hot jar. Pack cucumber spears into jar, leaving a ½-inch headspace. Trim any cucumbers that are too tall.
  5. Ladle hot brine into a hot jar, leaving a ½-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band; adjust to “fingertip tight.” Place jar in boiling water canner. Repeat until all jars are filled.
  6. Processing begins once the canner comes to a boil. Place the jars into the water bath and process in a boiling-water canner for 15 minutes, adjusting for altitude. Remove canner from heat, remove lid, then let jars cool in canner for 5 minutes. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
  7. Enjoy!