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The Washington Post

Spicy Dill Pickle Spears

Spicy Dill Pickle Spears 3.000

Julia Ewan - The Washington Post

Canning Aug 27, 2008

Heather Shorter developed this recipe to use at a friend's delicatessen. The pickle spears are snappy, garlicky and perfect with a pastrami sandwich or on a homemade cubano. The cucumbers also can be cut crosswise into disks or lengthwise into sandwich slices.

Pickling cucumbers are no more than 5 inches long and are available at summer farmers markets as well as some grocery stores.

The pickles must be refrigerated for 5 days before serving. They can be refrigerated for up to 1 month.


Servings: 3 quarts
Ingredients
  • 2 cups water
  • 1 3/4 cups white distilled vinegar
  • 1/2 cup sugar
  • 1 1/2 tablespoons pickling salt (non-iodized salt)
  • 1 teaspoon dill seeds
  • 1/4 teaspoon whole black peppercorns
  • 1 tablespoon pickling spice
  • 1 large bunch dill
  • 1 teaspoon coriander seeds
  • 8 medium cloves garlic, coarsely chopped
  • 12 pickling cucumbers (ends trimmed), cut lengthwise into quarters or into thin slices
  • 3 jalapeño peppers, seeded (ribs removed) and cut crosswise into thin slices

Directions

Have ready three 1-quart wide-mouth jars with lids.

Combine the water, vinegar, sugar, salt, dill seeds, peppercorns and pickling spice in a large bowl to form a pickling mixture; mix well. Let stand at room temperature for 2 hours or until the sugar and salt have dissolved.

Place a few dill sprigs, a pinch of coriander seeds and some chopped garlic in each jar. Pack the pickle spears into the jars. Divide the pickling mixture among the jars so that it covers the pickles; top with the jalapeno slices and any remaining dill. Cover the jars with the lids and close tightly. Refrigerate for at least 5 days before serving.


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Recipe Source

Adapted from a recipe at Epicurious.com.

Tested by Mickey Trimarchi.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per half-cup serving: 8


% Daily Values*

Total Fat: 0g 0%

Saturated Fat: 0g 0%

Cholesterol: 0mg 0%

Sodium: 97mg 4%

Total Carbohydrates: 2g 1%

Dietary Fiber: 0g 0%

Sugar: n/a

Protein: 0g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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