Canning Classics: Dill Pickle Spears

The Essential Guide To Canning & Home Preservation By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques. Safe Methods & Practices For Preserving Foods Water Bath Canning Method Cooking & Baking Tutorials Editorial Director Digital Culinary Photo Journalist Modern Southern Socials TV Cooking Personality Game Day Tailgating Pastry Chef Writer Food Stylist Birmingham Alabama. Dill Pickle SpearsCanning Classics

The Technique

Dill Pickle Spears

Classic Dill Pickle Spears utilizes a cold-pack or raw-pack method of canning. The cucumbers & many times the spices are divided into the hot jars then covered with the hot pickling solution before processing. This pickle variety is a tangy, savory pickle filled of good salty notes without being overpowering. The cucumbers will need to be tightly packed into hot, sterile pint sized {16-oz} jars as they will not fit in the smaller ones. It is not uncommon to have brine remaining once the jars have been filled for processing as you want to have enough to cover the cucumbers & fill an extra jar, if applicable. Refrigerate any that remains & reheat it to use for another batch of pickles or pour it over assorted vegetables such as carrots & onions. Once processed properly, cure the pickles at least two weeks as it will allow time to impart the spices & flavor well into the cucumbers. If sliced dill pickles are desired to serve over smoked pulled pork & chicken sandwiches, look to Canning Classics: Dill Pickle Chips for comprehensive instructions & photos to guide you every step of the way. Learn how to safely make small batches of dill pickle spears filled with zip to enjoy long after summer passes.

Southern Entertaining. How To Make Dill Pickles By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking Grilling Smoking & Baking Tutorials TV Cooking Personality Photographer Food Stylist Editorial Director Summer Entertaining Southern Hostess Game Day Tailgating & Modern Southern Parties How To Host an All-American Backyard Barbecue By Rebecca Gordon

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickClassic Dill Pickle Spears
makes 5 {16-oz} jars

Slicing the blossom end away from the cucumbers & soaking them ice water are natural procedures that aide in producing a crisp pickle texture once properly canned, cured & ready to eat. Always add an extra jar to the canner as the yield may fluctuate once it comes time for filling due to many variables.

3 lbs {4-inch} kirby cucumbers 
5 cups ice
6 cups cool tap water
2 1/4 cups distilled water
1 1/4 cups apple cider vinegar
1 cup white vinegar
1/4 cup pickling salt
1 Tbsp sugar
3 Tbsp plus 1 tsp chopped fresh dill {about 1 oz}
2 1/2 tsp yellow mustard seeds, divided
2 1/2 tsp black peppercorns, divided
2 1/2 tsp dill seed, divided
1 1/4 tsp crushed red pepper flakes, divided
10 peeled fresh garlic cloves, divided 

Wash & gently scrub the cucumbers under cool tap water to remove any excessive dirt. Place the cucumbers in a large stainless steel or plastic bowl. Top with the ice. Add the water, pressing to submerge them. Chill 2 hours.

Fill a standard-size canner 3/4 full of hot tap water. Place the rack in the bottom of the pot. Meanwhile, wash the jars, new lids & the screw bands in hot soapy water then rinse well. Submerge the jars in the canner filled with water & position them upright on the rack. Place the lid on the pot & bring the temperature to 180 degrees over Medium-High Heat. Once the water reaches this temperature, partially cover the pot & reduce the heat to Medium or Medium-Low to precisely maintain it. Use a candy thermometer, if necessary, to check the temperature. Place the lids, also known as seals, in a small saucepan filled with water & heat to 180 degrees over Medium heat. Set up a station that includes a wooden board or a clean dish towel on both sides of the canner.

Drain the cucumbers. Slice the ends away from them & discard. Cut the cucumbers into uniform size spears. Combine the distilled water, the apple cider vinegar, the white vinegar, the pickling salt & the sugar in a 3 1/2-quart saucepan. Bring the mixture to a boil over Medium-High heat & cook 3 minutes until the salt & the sugar has dissolved. Turn off the heat. Position the rack in the canner so it rests over the top of the pot. Remove one hot jar at a time using the jar lifter pouring out as much water as possible & back into the canner. Place the hot jar on a wooden board or dishtowel to prevent thermal shock. Place 2 teaspoons fresh dill, 1/2 teaspoon yellow mustard seeds, 1/2 teaspoon black peppercorns, 1/2 teaspoon dill seeds, 1/4 teaspoon crushed red pepper flakes & 1 garlic clove into the hot jar. Pack tightly with the cucumber spears using silicone tipped or plastic tongs. Top with the remaining garlic clove. Ladle the hot pickling solution into the jar leaving a 1/2-inch headspace. Use a wooden coffee stick or plastic tool to release any air bubbles. Add additional liquid to within 1/2-inch of the top, if necessary. Wipe the rim with a paper towel. Using the magnetic tool, lift a hot lid, also known as a seal, from the small saucepan & position over the center of the jar. Screw down the band until fingertip tight. Using the jar lifter, return the filled jar to the rack in the canner. Repeat the process until all of the cucumbers & pickling mixture are portioned into the jars. If a jar remains that is partially filled, do not process. Refrigerate the portion & consume in a timely manner.

Once the canner contains all of the filled jars, gently lower the rack being certain 1 to 2 inches of water covers the jars adding additional, if necessary. Place the lid on the pot & increase the heat to High. Once steam is pouring from the lid, after approximately 5 minutes or so, start the timer & process the jars for 10 minutes. Remove the canner lid. Let stand 5 minutes. Using the jar lifter, carefully remove each jar from the canner being certain to lift directly upright. Place them on a kitchen towel-lined wooden board. Do not remove any water over the surface of the lids as it will evaporate. Do not disturb the jars for 24 hours while the seals are forming & the food is cooling.

Unscrew the bands from the jars. Check the seals to be certain they are secure. Sealed lids will curve towards the inside of the jar. Lift each jar & use your fingers to pull the lid upwards while holding it. The lid should have a firm grip to the jar & not move at all. Wipe the jars, lids & bands with a damp kitchen towel to remove any residue, rust or food. Use a little vinegar to remove hard water stains & rinse well with clean water. Allow them to dry. Label the contents including the date. Store in a cool dark place up to one year. Cure at least two weeks before opening the jars for the best flavor. Refrigerate any jars that do not seal properly & consume the food in a timely manner. 

Note: The recipe was tested & processed using a time based on an altitude of less than 1000 feet. You will need to find out the elevation of where you live & adjust the processing time, if necessary, by adding additional time to the time already called for in the recipe.

The Recipe Box. Rebecca Gordon Buttermilk Lipstick Southern HostessFROM THE KITCHEN OF BUTTERMILK LIPSTICK 
{testing notes}

How To Make Classic Dill Pickle Spears

Preserving food in jars with a water bath canner heat processes items to 212 degrees & holds that temperature for a specified amount of time based on jar size, contents & altitude in order to destroy harmful microorganisms. When executed properly & a successful seal is formed on each jar, Classic Dill Pickle Spears can be consumed safely within 1 year. Be sure to label jars with the contents & the date prepared so they are consumed in a timely manner. 

Canning Pickles. How To Make Dill Pickles By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Southern Entertaining. How To Make Dill Pickles By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking Grilling Smoking & Baking Tutorials TV Cooking Personality Photographer Food Stylist Editorial Director Summer Entertaining Southern Hostess Game Day Tailgating & Modern Southern Parties How To Host an All-American Backyard Barbecue By Rebecca Gordon

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

You will need to gather a few tools & pieces of equipment before beginning however many items may be used time & again. A standard canner & rack can be purchased from general super centers along with an essential set of tools that includes a jar lifter, a magnetic wand for retrieving lids from hot water, a funnel & a plastic stick to remove air bubbles although I prefer to use wooden coffee stirring sticks. The main take away it to avoid using metal utensils so as not to damage the glass jars when filling them. A candy thermometer will come in handy to check & maintain the temperature of the hot jars & lids during filling. Purchase the proper sized jars needed in order to prepare the recipe. Read through the recipe before beginning & look to The Beginners Guide To Water Bath Canning & Home Food Preservation for additional valuable pointers & instructions. Here’s what you should know. 

Southern Entertaining. How To Make Dill Pickles By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking Grilling Smoking & Baking Tutorials TV Cooking Personality Photographer Food Stylist Editorial Director Summer Entertaining Southern Hostess Game Day Tailgating & Modern Southern Parties How To Host an All-American Backyard Barbecue By Rebecca GordonNo. 1

The Cucumbers & The Ice Water Soak

Wash & gently scrub the cucumbers under cool tap water to remove any excessive dirt. Place the cucumbers in a large stainless steel or plastic bowl.

Southern Entertaining. How To Make Dill Pickles By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking Grilling Smoking & Baking Tutorials TV Cooking Personality Photographer Food Stylist Editorial Director Summer Entertaining Southern Hostess Game Day Tailgating & Modern Southern Parties How To Host an All-American Backyard Barbecue By Rebecca Gordon
1a

Top with the ice.

Southern Entertaining. How To Make Dill Pickles By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking Grilling Smoking & Baking Tutorials TV Cooking Personality Photographer Food Stylist Editorial Director Summer Entertaining Southern Hostess Game Day Tailgating & Modern Southern Parties How To Host an All-American Backyard Barbecue By Rebecca Gordon1b

Add the water, pressing to submerge them. Chill 2 hours.

Canning Classics. How To Make Dill Pickles. Safe Canning & Home Preservation Techniques By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Cooking & Baking Techniques Pastry Chef Food Researcher Digital Culinary Photo Journalist Writer Food Stylist Editorial Director Creative Director TV Cooking Personality Modern Southern Socials Parties Southern Entertaining Southern Recipes Southern Hostess Menu Planning Game Day Entertaining Birmingham AlabamaNo. 2

The Canner & Equipment Preparations

Jars, lids & screw bands must be properly prepared before filling. Wash them in hot soapy water & rinse them well. Place the jars in the canner & heat the water to 180 degrees while you prep the recipe. Lids will need to be held in a separate small saucepan at the same temperature while the screw bands can be left at room temperature until needed. The important note during this particular step aside from sterilizing the jars is that hot food must be added to hot jars.

Fill a standard-size canner 3/4 full of hot tap water. Place the rack in the bottom of the pot. Meanwhile, wash the jars, new lids & the screw bands in hot soapy water then rinse well. Submerge the jars in the canner filled with water & position them upright on the rack. Place the lid on the pot & bring the temperature to 180 degrees over Medium-High Heat. Once the water reaches this temperature, partially cover the pot & reduce the heat to Medium or Medium-Low to precisely maintain it. Use a candy thermometer, if necessary, to check the temperature. Place the lids, also known as seals, in a small saucepan filled with water & heat to 180 degrees over Medium heat. Set up a station that includes a wooden board or a clean dish towel on both sides of the canner.

How To Make Dill Pickles. The Essential Guide To Canning & Home Preservation By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques. Safe Methods & Practices For Preserving Foods Water Bath Canning Method Cooking & Baking Tutorials Editorial Director Digital Culinary Photo Journalist Modern Southern Socials TV Cooking Personality Game Day Tailgating Pastry Chef Writer Food Stylist Birmingham Alabama2a

Gather the essential canning tools together & set up a station that includes a wooden board or a clean dish towel on both sides of the canner. Use one side for filling & the other to place the jars after processing that will not be disturbed for 24 hours while the seals are being formed. When removing jars from the canner during filling & after processing it’s important to prevent thermal shock which could potentially lead to jars breaking due to the variation in temperature. 

Southern Entertaining. How To Make Classic Dill Pickle Hamburger Chips By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking Grilling Smoking & Baking Tutorials TV Cooking Personality Photographer Food Stylist Editorial Director Summer Entertaining Southern Hostess Game Day Tailgating & Modern Southern Parties How To Host an All-American Backyard Barbecue By Rebecca GordonNo. 3

 The Pickling Solution

Classic Dill Pickle Spears utilizes a cold-pack or raw-pack method of canning. The cucumbers & many times the spices are divided into the hot jars then covered with a hot pickling solution before processing. Be certain the cucumbers have been prepped before heating the solution.

Combine the distilled water, the apple cider vinegar, the white vinegar, the pickling salt & the sugar in a 3 1/2-quart saucepan. 

Southern Entertaining. How To Make Classic Dill Pickle Hamburger Chips By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking Grilling Smoking & Baking Tutorials TV Cooking Personality Photographer Food Stylist Editorial Director Summer Entertaining Southern Hostess Game Day Tailgating & Modern Southern Parties How To Host an All-American Backyard Barbecue By Rebecca Gordon3a

Bring the mixture to a boil over Medium-High heat & cook 3 minutes until the salt & the sugar has dissolved. Turn off the heat. 

Southern Entertaining. How To Make Dill Pickles By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking Grilling Smoking & Baking Tutorials TV Cooking Personality Photographer Food Stylist Editorial Director Summer Entertaining Southern Hostess Game Day Tailgating & Modern Southern Parties How To Host an All-American Backyard Barbecue By Rebecca GordonNo. 4

The Cold Pack Procedure

A small portion of the blossom end of the cucumber must be removed in order to ensure a crisp batch. The blossom end contains an enzyme that will make the pickles soft if left intact. Complete this step before heating the pickling solution.

Drain the cucumbers. Slice the ends away from them & discard. Cut the cucumbers into uniform size spears.

Southern Entertaining. How To Make Dill Pickles By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking Grilling Smoking & Baking Tutorials TV Cooking Personality Photographer Food Stylist Editorial Director Summer Entertaining Southern Hostess Game Day Tailgating & Modern Southern Parties How To Host an All-American Backyard Barbecue By Rebecca Gordon4a

Position the rack in the canner so it rests over the top of the pot. Remove one hot jar at a time using the jar lifter pouring out as much water as possible & back into the canner. Place the hot jar on a wooden board or dishtowel to prevent thermal shock. Place 2 teaspoons fresh dill, 1/2 teaspoon yellow mustard seeds, 1/2 teaspoon black peppercorns, 1/2 teaspoon dill seeds, 1/4 teaspoon crushed red pepper flakes & 1 garlic clove into the hot jar. Pack tightly with the cucumber spears using silicone tipped or plastic tongs. Top with the remaining garlic clove. 

Southern Entertaining. How To Make Dill Pickles By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking Grilling Smoking & Baking Tutorials TV Cooking Personality Photographer Food Stylist Editorial Director Summer Entertaining Southern Hostess Game Day Tailgating & Modern Southern Parties How To Host an All-American Backyard Barbecue By Rebecca Gordon4b

Ladle the hot pickling solution into the jar leaving a 1/2-inch headspace. Use a wooden coffee stick or plastic tool to release any air bubbles. Add additional liquid to within 1/2-inch of the top, if necessary. Wipe the rim with a paper towel. 

Southern Entertaining. How To Make Dill Pickles By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking Grilling Smoking & Baking Tutorials TV Cooking Personality Photographer Food Stylist Editorial Director Summer Entertaining Southern Hostess Game Day Tailgating & Modern Southern Parties How To Host an All-American Backyard Barbecue By Rebecca Gordon Canning Pickles. How To Make Dill Pickles By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques4c

Using the magnetic tool, lift a hot lid, also known as a seal, from the small saucepan & position over the center of the jar. Screw down the band until fingertip tight.

Southern Entertaining. How To Make Dill Pickles By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking Grilling Smoking & Baking Tutorials TV Cooking Personality Photographer Food Stylist Editorial Director Summer Entertaining Southern Hostess Game Day Tailgating & Modern Southern Parties How To Host an All-American Backyard Barbecue By Rebecca Gordon4d

Using the jar lifter, return the filled jar to the rack in the canner. Repeat the process until all of the cucumbers & pickling mixture are portioned into the jars. If a jar remains that is partially filled, do not process. Refrigerate the portion & consume in a timely manner.

Canning Classics. How To Make Dill Pickles. Safe Canning & Home Preservation Techniques By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Cooking & Baking Techniques Pastry Chef Food Researcher Digital Culinary Photo Journalist Writer Food Stylist Editorial Director Creative Director TV Cooking Personality Modern Southern Socials Parties Southern Entertaining Southern Recipes Southern Hostess Menu Planning Game Day Entertaining Birmingham AlabamaNo. 5

The Processing, The Canner Removal & The Forming Of The Seal

Check to make certain the jars are resting upright before completely submerging the rack in the canner. If a few begin to topple to one side as you’re lowering it into the water, rest the rack back over the top of the canner & reposition them.

Canning Classics. How To Make Dill Pickles. Safe Canning & Home Preservation Techniques By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Cooking & Baking Techniques Pastry Chef Food Researcher Digital Culinary Photo Journalist Writer Food Stylist Editorial Director Creative Director TV Cooking Personality Modern Southern Socials Parties Southern Entertaining Southern Recipes Southern Hostess Menu Planning Game Day Entertaining Birmingham Alabama5a

Leave a little space between the jars to allow the water to vigorously boil around each one. Once the canner contains all of the filled jars, gently lower the rack being certain 1 to 2 inches of water covers the jars adding additional, if necessary. Place the lid on the pot & increase the heat to High. Once steam is pouring from the lid, after approximately 5 minutes or so, start the timer & process the jars for 10 minutes. Remove the canner lid. Let stand 5 minutes. 

Southern Entertaining. How To Make Dill Pickles By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking Grilling Smoking & Baking Tutorials TV Cooking Personality Photographer Food Stylist Editorial Director Summer Entertaining Southern Hostess Game Day Tailgating & Modern Southern Parties How To Host an All-American Backyard Barbecue By Rebecca Gordon5b

Using the jar lifter, carefully remove each jar from the canner being certain to lift directly upright. Place them on a kitchen towel-lined wooden board. Do not remove any water over the surface of the lids as it will evaporate. Do not disturb the jars for 24 hours while the seals are forming & the food is cooling.

Southern Entertaining. How To Make Dill Pickles By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking Grilling Smoking & Baking Tutorials TV Cooking Personality Photographer Food Stylist Editorial Director Summer Entertaining Southern Hostess Game Day Tailgating & Modern Southern Parties How To Host an All-American Backyard Barbecue By Rebecca GordonNo. 6

The Jar Inspection, The Cleaning, The Labeling, The Curing & The Storage

Unscrew the bands from the jars. Check the seals to be certain they are secure. Sealed lids will curve towards the inside of the jar. Lift each jar & use your fingers to pull the lid upwards while holding it. The lid should have a firm grip to the jar & not move at all. Wipe the jars, lids & bands with a damp kitchen towel to remove any residue, rust or food. Use a little vinegar to remove hard water stains & rinse well with clean water. Allow them to dry. 

Southern Entertaining. How To Make Dill Pickles By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking Grilling Smoking & Baking Tutorials TV Cooking Personality Photographer Food Stylist Editorial Director Summer Entertaining Southern Hostess Game Day Tailgating & Modern Southern Parties How To Host an All-American Backyard Barbecue By Rebecca Gordon6a

Label the contents including the date. Store in a cool dark place up to one year. Cure at least two weeks before opening the jars for the best flavor. Refrigerate any jars that do not seal properly & consume the food in a timely manner. 

Southern Entertaining. How To Make Dill Pickles By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking Grilling Smoking & Baking Tutorials TV Cooking Personality Photographer Food Stylist Editorial Director Summer Entertaining Southern Hostess Game Day Tailgating & Modern Southern Parties How To Host an All-American Backyard Barbecue By Rebecca GordonNo. 7

The Classic Dill Pickle Spears

Use these irresistible pickles for family meals or when entertaining. Accompany them with a simple grilled cheese sandwich or cheeseburgers from the grill. Add them to cheese boards & relish trays for variety.

The Tune
“It’s Too Hot For Words” Billie Holiday

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