My husband loves “Mustard Seed Pickles” which his mother canned and preserved when he was growing up. The pickles were loaded with mustard seeds. As a boy, he would reach into the refrigerator for a pickle and lick the mustard seeds off with his tongue. Now his mother is 96-years-old. She still managed to locate the handwritten recipe. Unfortunately, I couldn’t decipher her instructions. Although I’ve tried countless times, I just can’t seem to make his mother’s mustard pickle recipe likes he remembers. Instead, I’m using a similar recipe from my own mother for “Dill Pickle Spears.” And this recipe is great; I have made it countless times!  Today my daughter and I had a “pickling party” preparing the traditional dill pickles which are heat processed so they can be preserved and stored at room temperature for months. We also made a refrigerator version for folks who are a little sceptical of home canning. Both recipes make small batches of pickles — it is easier for a home cook to handle.

Dill Pickle Recipe — Refrigerated or Canned, What is the difference?

I have had great success using my own mother’s dill pickle recipe and we are using this recipe today. Her recipe is for traditional canned dill pickles. What is the difference between refrigerated and canned pickles? The cucumbers, the brine and the spices are the same. How the pickles are processed and stored differs.

What type of cucumbers should be used for dill pickle spears?

Cucumbers which are grown for pickling have bumps (called stipples) all over their skin. They are short, firm and straight. These cucumbers are not the long, smooth varieties which are used for slicing in salads. This year, I specifically grew cucumbers for making dill pickles in my small garden. Just a few ripen every day, so I make small batches of pickles. Three cucumbers (about 4″ length each) weight a total of 8 ounces. This is just the amount to scantly fill a one-pint jar.

The Pickling Spices

Spices for dill pickles are fairly simple. I add the spices directly into each jar — this makes sure things are evenly distributed. Since I’m making “mustard dill pickles,” I added lots of whole mustard seed to the jars.

Making the Pickles

Sterilize the Jars

I use pint jars which are specifically made for canning. I suggest just going the extra step and purchasing canning jars. (Pint sized Ball brand and Mason brand jars are easily located in grocery and hardware stores. They should come with the seals and rings.) These jars are strong and durable and they have standard-sized screw-type lids. Although the jars and rings can be reused year after year, new seals should be purchased in following years.

It is easy to sterlize the jars. Simply place the jars, seals and rings in a large pot, completely cover with water, and boil for 5 minutes. Let set until ready to fill with cucumber spears. Then carefully remove the jars (using tongs) and set on a cloth towel. It is best to keep everything hot, so timing is important when home canning. Alternatively, wash jars, seals and rings in dishwasher (without soap) and keep them as warm as possible.

Fill the Jars with Cucumber Spears and Spices

Fill jars with Brine

Finish the Pickles — Refrigerate or Heat Process

For both types of pickles, add the sterilized lids (seals and rings). For refrigerator pickles, date, label and place in a refrigerator. It is so easy to forget when you did things, I use a magic marker and write a date on the lid. Simple to do, easy to forget!

For heat stable pickles, process in a home canner in a boiling water bath. I have a medium-sized (16 quart) Presto brand canner. It has a flat metal insert with holes (see photo on the left) to place in the bottom of the canner. This holds the jars off the botttom of the canner — the jars will heat more evenly if boiling water circulates on all sides of the jars.

Bring water to boil — enough to cover the jars by two inches. It can take half an hour to heat up the water. (I try to get the canner heating ahead of time.) Add the jars and bring back to a boil. When the water is boiling — you can see bubbles coming to the top of the pot — process for 10 minutes. Then remove the jars (with tongs) and let them cool to room temperature on a kitchen towel. Date, label and check to see that the seals are patent. Store at room temperature if properly sealed. (Otherwise, store in refrigerator.)

No Home Canner?

If you don’t have a home Presto canner, a tall, heavy stock pot with a colander-type insert can be substituted. Just make sure that there is an insert so that the jars stay off the bottom of the stock pot and that the pot is tall enough to completely cover the jars.

Both types of pickles benefit from letting them set for a period of time to “cure” so the brine and flavors meld. Let refrigerator pickles set for at least 48 hours and use them within a month. If possible, let heat processed pickles set for two weeks prior to using.

Favorite Recipe

Both these dill pickles — refrigerator and traditional heat processed — are easy to make. It’s not an all day process like other canning projects. And, I like making just several jars at a time. Quick and simple. The refrigeratored version give a “taste” of what home canning is about. However, if possible, go the extra step of the boiling water processing and make the “real pickles.”

My daughter enjoyed the “canning party.” So, perhaps we will have a next generation of home canners on the horizon. Let’s hope this art of home food preservastion doesn’t become lost. This recipe has been a family favorite in my own family for years. Although the pickles are not like the ones he remembers, my husband likes these, too.

We all agreed, these dill pickles spears are tasty! We hope you will try making dill pickles spears and home canning, too.