How to make dill pickle spears. (Also included water bath canning)

Welcome to the kitchen, introduction by Michael.

Gather 2 pounds of small cucumbers, preferably not too big to avoid seediness.

Wash the cucumbers and trim both ends (blossom end and stem end) slightly.

Cut the cucumbers in half lengthwise, then cut each half into quarters to create spears.

Prepare the brine by mixing 2 quarts of water with 3 tablespoons of pickling and canning salt until dissolved.

Place the cut cucumbers into a container and stir to combine with the brine.

Cover the container and let the cucumbers sit in the brine at room temperature for 24 hours.

After 24 hours, prepare for water bath canning by cleaning and rinsing pint jars.

Fill the water bath canner with water, ensuring it is one to two inches above the jars when filled.

Place the jars into the canner and fill them with water to prevent floating.

Heat the water bath canner to about 180 degrees Fahrenheit.

Drain the brine from the cucumbers and rinse them thoroughly.

Trim the cucumbers if necessary to fit into the pint jars, then pack them into the jars.

Fill the jars with brine, ensuring a half-inch headspace at the top.

Equipment Needed

Spice Level: