Dilled Cucumber Spears Recipes

QUICK CUCUMBER DILL PICKLES

Steps:

• 1. Wash and cut un-peeled cucumbers into dill spears. (I used a cucumber length that would just fit the pint jars.) Pack spears in the two pint jars fairly tight.
• 2. Note: If using Alum soak spears in three cups cold water to which 1/4 teaspoon of alum has been added for 30 to 60 minutes. Drain and rinse well before adding brine. Do not add more Alum. (See the comments section to see Shirley Makekau's better suggestion regarding the "Pickle Crisp" product in lieu of Alum).
• 3. In a medium sized microwave safe bowl add all other ingredients except the Alum. Nuke on high 8 to 10 minutes to a low boil.
• 4. Pour liquid into spear packed jars and seal and give a quick shake to distribute.
• 5. When jars have cooled considerably place in fridge. I normally place jars on a paper towel and invert and turn jars upside down every 4 hours or so for the first day, to distribute contents.
• 6. Pickle should be pleasant to eat in two days, and improve with age. Should keep safely in fridge for 2 to 3 months, if you can keep out of the jars.
• 7. Need more, just increase the quantities in two pint stages.
• 8. I googled "Alum" to check it's makeup and safety. It is, a cousin to aluminum and should be used sparingly and modestly. It has been used in the making of pickles for many years to provide the crispiness and snap of many pickles. It is, found in the spice section of the store. I provide this caution only to warn of a possible over usage. Additional note added 6/7/12: Pickling Lime could also be used. And requires rinsing. I have experimented with pickling lime. There is also a "Pickling Crisp" product on the market from Ball the canning jar company, which I have not tried. Other sources say soaking the spears in ice water at the start will also provide some crispness. though I don't think it will equal the use of a small amount of Alum. The Alum provided a definite crispness and slightly tough texture to the pickle rind, things I find desirable in a pickle.
• 9. Note: You could slice pickles into round chips, or you could leave whole, and prick a few times with a fork or ice pick to absorb the brine. Left whole they will require more refrigerator time to absorb the brine.
• 10. I'm a low salt practitioner, but some things just naturally require salt. If after two or three days the outcome is questionable, add a little more salt. It just might make the Big Difference.

REFRIGERATOR GARLIC DILL SPEARS

Steps:

• Divide garlic, dill, and peppercorns between 2 clean quart jars. Wash cucumbers and trim away blossom ends. Cut each into 6 to 8 spears. Pack spears vertically and snugly into jars.
• Stir together vinegar, water, and salt in a small nonreactive pot, and bring to a boil over high heat. Stir and reduce heat, if necessary, until salt dissolves. Remove from heat. Pour or ladle hot brine into jars, covering cucumbers and leaving 1/2 inch headspace. Tap jars gently to remove any air bubbles. Add more brine if necessary to leave 1/2 inch headspace. Wipe rims clean with a damp paper towel.
• Let cool completely to room temperature, about 1 hour. Apply clean lids. Refrigerate at least 48 hours before eating for best flavor. (Flavor improves with time.) Store in refrigerator up to 1 month.

CUCUMBER DILL SPEARS AND CHIPS

Steps:

• 1. Dissolve the salt in the water, and add the coriander, fennel, and dill. Set aside.
• 2. Scrub the cucumbers well, rubbing off any spines. Cut away a thin round from the stem and blossom ends, and slice lengthwise into quarters. Put the spears in a large bowl, and cover with the brine. Weight the cucumbers with a plate, cover the bowl with a kitchen towel, and set aside for 24 hours. If the bowl won't fit in your refrigerator, it's fine to leave it out at room temperature.
• 3. The next day, pack the cucumber spears into two scalded quart jars, saving the brine. Measure out 2 cups of the brine and reserve. Strain the remaining brine through a fine sieve to capture the aromatics, and divide them between the jars. Tuck a dill head and two cloves of garlic into each jar.
• 4. Mix the vinegar and the 2 cups reserved brine, and bring to a boil. Pour it over the pickles to cover. Seal the jars, and store in the refrigerator for a week before using. For long-term shelf storage, leave 1/2 inch headspace when filling the jars, then seal. Process in a boiling-water bath for 10 minutes, or in a hot-water bath, between 180 and 185 degrees, for 30 minutes.

GRANDMA'S DILL PICKLES

Steps:

• In a stockpot, bring water, vinegar and salt to a boil; boil 10 minutes. Pack cucumbers into nine hot quart jars within 1/2 in. of top. Place one dill head, two garlic cloves and two peppers in each jar. , Carefully ladle hot mixture into jars, leaving 1/2-in. headspace. . Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.