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Quick Spicy Dill Pickle Spears Recipe Easy Homemade in 24 Hours

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These quick spicy dill pickle spears are a crunchy, tangy homemade refrigerator pickle flavored with garlic, dill, and chili heat. Ready in 24 hours, they’re an easy way to enjoy fresh, zesty pickles at home.

Ingredients

  • 4 medium Kirby cucumbers (about 1.5 pounds), sliced into spears
  • 4 sprigs fresh dill (or 2 tablespoons dried dill weed)
  • 3 garlic cloves, smashed
  • 2 cups (480 ml) distilled white vinegar
  • 2 cups (480 ml) water
  • 2 tablespoons pickling salt
  • 1 tablespoon granulated sugar
  • 1 to 2 teaspoons red pepper flakes
  • 1 teaspoon mustard seeds
  • 1 teaspoon whole black peppercorns
  • 1 large bay leaf or 2 small bay leaves (optional)

Instructions

  1. Wash the cucumbers thoroughly and trim off the blossom ends. Slice each cucumber into lengthwise spears and set aside.
  2. In a medium saucepan, combine vinegar, water, pickling salt, and sugar. Heat over medium heat, stirring until fully dissolved, then remove from heat.
  3. Divide dill, garlic, red pepper flakes, mustard seeds, peppercorns, and bay leaf between clean quart-sized jars.
  4. Pack cucumber spears tightly into the jars, standing them upright and leaving about 1/2 inch headspace.
  5. Pour the hot brine over the cucumbers, ensuring they are fully submerged. Tap jars gently to remove air bubbles and wipe rims clean.
  6. Loosely seal the jars and let them cool to room temperature before tightening lids and refrigerating.
  7. Refrigerate for at least 24 hours before eating to allow flavors to develop.

Notes

  • For extra crunch, use very fresh cucumbers and trim blossom ends carefully.
  • Adjust red pepper flakes to control spice level.
  • Pickles develop better flavor after 48–72 hours if you can wait longer.
  • Store refrigerated and keep cucumbers fully submerged in brine.

Nutrition

Find it online: https://yumfamilyrecipes.com/quick-spicy-dill-pickle-spears-recipe-easy-homemade-in-24-hours/