Garlic Dill Spears Garlic Dill Spears

Garlic Dill Spears 150 Image by: Garlic Dill Spears 150 Author: Canadian Living

Soaking the cucumbers in an ice water brine helps retain their crunch.

  • Portion size 500 servings
  • Credits : Canadian Living Magazine: August 2008


Pickling Solution:


Scrub cucumbers. Cut 1/8 inch (3 mm) off ends. Layer cucumbers and ice in large deep glass or stainless-steel container.

Dissolve salt in water; pour over cucumbers. Add enough cold water to just cover cucumbers. Fill resealable bags with water; place over cucumbers to keep submerged. Refrigerate for 4 hours. (Make-ahead: Refrigerate for up to 8 hours.)

Drain cucumbers. Trim to 3-1/2 inches (9 cm); cut each cucumber lengthwise into 6 wedges.

Pickling Solution: In large saucepan, bring vinegar, water, pickling salt and pickling spice to boil; reduce heat and simmer for 15 minutes. Strain.

Into each of nine 2-cup (500 mL) canning jars, place 1 tsp (5 mL) mustard seeds, 1 head dill and 1 clove garlic. Tightly pack in cucumbers to within 3/4 inch (2 cm) of rim. Add hot pickling liquid to cover cucumbers, leaving 1/2-inch (1 cm) headspace.

Cover with prepared lids. Screw on bands until resistance is met; increase to fingertip  tight. Boil in boiling water canner for 10 minutes.  Let stand for 3 weeks before opening.

Nutritional facts Per spear: about

  • Sodium 318 mg
  • Protein 0 g
  • Calories 3.0
  • Total fat 0 g
  • Cholesterol 0 mg
  • Saturated fat 0 g
  • Total carbohydrate 1 g


  • Folate 1.0
  • Vitamin C 2.0
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Garlic Dill Spears