This classic Ball® Kosher Dill Pickle Spears recipe has the textbook crunch factor that you’ve been craving. Fresh dill sprigs, garlic, and their blend of spices, paired together with Ball® Pickle Crisp give these pickle spears a timeless finish. These go great as a side to your favorite sandwich all year long!
These Ball® wide mouth pint sized jars are perfect for these dill pickle spears, with their Leak-Proof Storage Lids they feature an airtight seal, and are perfect for baby food, herbs, spices, and food on-the-go, and they are BPA free.
You can find them here: https://www.target.com/p/ball-12ct-16oz-glass-mason-jar-with-lid-and-band-wide-mouth/-/A-50624128
And to make your canning so much easier, Ball® Utensil Set is a convenient solution for the existing canner who is looking for replacement utensils. The set contains a Jar Lifter, a Canning Funnel, and a Bubble Remover/Headspace Tool
https://www.target.com/p/ball-canning-tools/-/A-54314575
When you think about preserving, what image comes to your head?
Do you imagine yourself standing in a hot kitchen all day peeling, pitting and slicing….hanging over a hot pot of water to get your bottles sealed?
I think that’s the impression we have, that it’s difficult, and time consuming to can your own jams, vegetables, soups and sauces.
I mean, why would we do that when we can just buy all of those things already packaged up for us at the grocery store?
I can see reason for debate there, but I’m here to tell you that the effort and time it takes isn’t nearly as hard or as long as you think.
Canning these pickles literally took me about 15 minutes of cutting and assembling. The additional 15 minutes were to have them in the water bath while I waited for them to do their thing.
But let’s talk about the best reasons to do your own canning.
How about keeping your food healthy and free of preservatives and other ingredients you may not want in your food.
It’s also a great opportunity to bond and have family time. It allows us to pass on family traditions, that, to be honest, could be lost when we don’t continue with them and share them with the children in our families and communities.
I know some of the best memories I have of my grandmother is, watching her can the things from the garden, and then pop open that lid to include them in a meal or a recipe. #ballproudlyhomemade
Though, I’ve included a recipe for these delicious dill pickles, I have also included a recipe for you to use these dill pickles in.
You can’t just eat all the dill pickles, right?…well, maybe you can, but you don’t have to because you can use them in my potato salad recipe.
Both recipes are included below, and go to www.canwithball.com for additional recipes and promotional offers
Mustard and Dill Potato Salad
Ingredients
- 3 pounds boiled potatoes cubed with peels on
- 6 hard boiled, chopped eggs
- 1 medium onion diced
- 4 medium Ball® Kosher Dill Pickles diced
- 1 cup mayonnaise
- 1/2 cup yellow mustard
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Combine all ingredients together and mix until combined and creamy.
- Add more salt, mayonnaise and mustard depending on tastes.
| Servings | Prep Time |
| 4 pints | 20 mins |
| Cook Time | Passive Time |
| 15 mins | 30 mins |
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This classic Ball® Kosher Dill Pickle Spears recipe has the textbook crunch factor that you've been craving. Fresh dill sprigs, garlic and our bend of spices paired together with Ball® Pickle Crisp give these pickle spears a timeless finish. These go great as a side to your hotdog or hamburger this summer!
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- 2 1/2 lbs pickling cucumbers 3-4"
- 2 1/2 C water
- 2 C white vinegar
- 1/4 C granulated sugar
- 1/4 C Ball® Salt for pickling and preserving
- 4 Cloves garlic
- 4 bay leaves
- 12 dill sprigs
- 2 tsp yellow mustard seeds
- 4 small hot peppers optional
- Ball Pickle Crisp optional
- 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.
- 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.
- Combine water, vinegar, sugar and salt in a small stainless saucepan. Bring to a boil over medium heat. Lower heat to simmer.
- Place 1 garlic clove, 3 dill sprigs, ½ tsp mustard seed, 1 bay leaf and 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.
- 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.
- Process jars 15 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.
- Tricks of the Trade: Pickling cucumbers are small, crisp, unwaxed, and needn’t be peeled. Wide mouth jars aren’t essential for pickles, but they do make for easier packing.
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