Canned Garlic Pickle Spears: Extra Crunchy

The loud crack of a cold pickle spear is the only sound that matters when you're building a sandwich. I used to buy the big jars from the store, but they always felt soft, like they'd been sitting in water too long. I wanted that aggressive, garlic heavy punch you only get from a real deli.

Right then, let's get into it. I spent a few seasons making these, and the biggest lesson was that not all cucumbers are created equal. If you use the wrong kind or skip one tiny trim, you end up with a jar of soggy sticks.

These Canned Garlic Pickle Spears are a classic staple. They take a bit of time to set, but once they're in your pantry, you have a satisfying, humble condiment ready for any meal.

Crunchy Canned Garlic Pickle Spears

The Blossom End: Cutting off the tip removes enzymes that break down pectin, which keeps the spears from getting mushy.

The Ice Bath: Chilling the sliced cucumbers before they hit the hot brine locks in the cell structure for a louder snap.

Pickling Salt: Using salt without iodine prevents the brine from turning cloudy and keeps the flavor clean.

If you're looking for something faster, you might like my Kosher Dill Spears, but these canned ones are meant for the long haul.

Recipe Specs

This batch is designed for home canning. It yields 6 quarts of Canned Garlic Pickle Spears, which sounds like a lot, but they disappear quickly when you have a burger in one hand and a spear in the other.

The active work takes about an hour, but you have to let them sit for a full day before you open them. Trust me on this, the flavor needs that resting time to penetrate the core of the cucumber.

The Essentials List

Kirby cucumbers are my only choice for this recipe. Their firm texture and thin peels make them far superior to English cucumbers, ensuring these Canned Garlic Pickle Spears stay crisp.

Ingredient Deep Dive

Full Ingredients

• 6 lbs Kirby cucumbers Why this? Firm meat avoids mushiness
• 12 cloves fresh garlic, peeled and halved Why this? Cutting them lets more oils escape
• 12 sprigs fresh dill weed Why this? Offers a brighter scent than dried
• 6 cups white distilled vinegar (5% acidity) Why this? Essential for canning safety
• 6 cups filtered water Why this? Keeps the brine clear
• 6 tbsp pickling salt Why this? Lacks iodine, preventing cloudiness
• 2 tbsp granulated sugar Why this? Softens the vinegar's sharpness
• 2 tbsp dill seeds Why this? Provides a potent dill flavor
• 1 tbsp yellow mustard seeds Why this? Adds a hint of earthiness
• 1 tsp whole black peppercorns Why this? Adds small bursts of spice

Tools For The Job

While an elaborate setup isn't necessary, a few specific items will make the process much smoother. A wide mouthed saucepan is essential to ensure the brine doesn't boil over.

You'll need six sterilized quart jars with lids and rings. I use a standard water bath canner, but a deep stockpot is a good alternative if you use a rack at the bottom to prevent the jars from touching the heat directly.

Chef's Note: If your cucumbers feel a bit soft, freeze them for 20 minutes before slicing to firm up the water in the cells.

Putting It All Together

Here is the guide for preparing these Canned Garlic Pickle Spears. Following the steps precisely will ensure a secure seal.

Prepping The Veggies

1. Thoroughly rinse the cucumbers in cold water.
2. Trim a 1/16 inch slice from the blossom end of every cucumber. Note: This prevents the "soft pickle" syndrome.
3. Slice each cucumber vertically into four equal spears.
4. Soak the spears in an ice water bath for 30 minutes until they feel cold and rigid.

Boiling The Brine

5. In a saucepan, combine filtered water, white distilled vinegar, pickling salt, sugar, dill seeds, mustard seeds, and peppercorns.
6. Heat the mixture over medium high until it reaches a vigorous boil, stirring until the salt and sugar disappear, then remove from heat.

Packing The Jars

7. Add two garlic clove halves and one sprig of fresh dill to the bottom of each sterilized quart jar.
8. Pack the cucumber spears tightly into the jars, leaving 1/2 inch of headspace. Note: Pack them like Tetris so they don't move.
9. Carefully pour the hot brine over the spears until they are completely covered.

The Canning Process

10. Clean the jar rims using a damp, clean cloth.
11. Position the lids and tighten the rings until they are fingertip tight.
12. Process the jars in a water bath canner for 10-15 minutes.
13. Remove the jars and let them sit for 24 hours until you hear the lids pop.

Fixing Common Issues

Even easy recipes can have mishaps. Usually, the culprit is either the temperature or how the jars were filled.

Avoiding Soft Pickles

If your Canned Garlic Pickle Spears lack crunch, you may have forgotten to remove the blossom end or used overripe cucumbers. Always select the firmest produce available. Additionally, make sure the ice bath lasts a full 30 minutes rather than a brief soak.

Managing Floaters

Pickles that drift to the surface often develop soft spots because they aren't fully covered by vinegar. To prevent this, pack your spears more densely. If there is still extra space, utilize a sterilized glass weight or a small piece of parchment paper to keep them submerged before sealing.

Fixing Seal Failures

If a lid remains loose or doesn't pop after 24 hours, the seal has failed. This is often caused by food debris or brine on the jar's rim. Simply transfer these pickles to the refrigerator to consume first, or re-process them in a clean jar.

Best Ways To Serve

These are humble, but they make everything else on the plate taste better. The sharp vinegar cuts right through fatty foods.

For a classic deli sandwich, pile some smoked turkey and Swiss cheese on rye, then add three of these spears on the side. The garlic notes in the pickles complement the smokiness of the meat.

You can also chop them up and toss them into a potato salad. For a different twist, try pairing them with a Pickle Recipe with Dill for a platter that has both fresh and canned textures.

Storing Your Batch

After the lids have popped and sealed, your Canned Garlic Pickle Spears can be stored in the pantry for up to a year. A cool, dark spot such as a low cupboard or a basement is best.

Once opened, keep the jar in the refrigerator. The pickles will stay crisp for several months, though the flavor will gradually mellow.

The remaining brine makes an excellent base for a vinaigrette or a savory marinade for grilled chicken. You can also repurpose the leftover cucumber ends to create a quick relish for hot dogs.

Making Your Own Tweaks

Feel free to customize these Canned Garlic Pickle Spears to suit your preferences. I typically stick to the original recipe, but a touch of heat can be wonderful.

Adding A Spicy Kick

For an extra kick, place one sliced habanero or two jalapeños in each jar prior to adding the brine. This allows the spice to soak into the cucumber while resting, creating a pungent, spicy crunch.

Low Sodium Option

You may decrease the pickling salt by 25%, though proceed with caution. Salt is crucial for maintaining texture; too little may result in a loss of that characteristic snap.

Reducing The Sugar

If you prefer a sharper, more sour profile, simply omit the sugar. This adjustment won't impact the safety of your canning, only the overall taste of the brine.

Regardless of your choice, the secret lies in the balance of salt and acidity. Whether spicy or sour, these Canned Garlic Pickle Spears are a delicious addition to any pantry.

Critical Sodium Level