Recipes Chachi's Restaurant PICKLE SPEAR

Pickle Spear Recipe

Name: Chachi's Restaurants PICKLE SPEAR Recipe
Cook time: 24 h
Total time: 24 h
Yield: 8 servings
Ingredients: 2 cups water; 1 cup white vinegar; 2 tbs kosher salt; 1 tsp sugar; 2 cloves garlic cloves; 1 tsp whole black peppercorns; 1 tsp mustard seeds; 1 tsp dill seeds; 4 sprigs fresh dill sprigs; 4 whole kirby cucumbers

inspired by

@chachisrestaurant

Oct 14 2025

•

24h

•

Serves 8

Jump to recipe ↓

Recipe information

Make Pickle Spear in just 24h . Side of a crunchy pickle spear.

Prepare the Brine

1. Combine brine ingredients

In a saucepan, combine the water, vinegar, kosher salt, sugar, garlic cloves (lightly smashed), black peppercorns, mustard seeds, and dill seeds. Bring to a boil over medium-high heat, stirring until the salt and sugar dissolve.

2. Cool the brine

Remove the saucepan from heat and let the brine cool to room temperature. This helps preserve the crunch of the cucumbers.

Prepare the Cucumbers

3. Clean and cut cucumbers

Wash the kirby cucumbers thoroughly. Cut off both ends, then slice each cucumber lengthwise into quarters to create spears.

Assemble and Pickle

4. Pack jars

Place a sprig of fresh dill into each of 4 clean pint-sized jars. Pack the cucumber spears vertically into the jars, leaving about 1/2 inch of headspace.

5. Add brine

Pour the cooled brine over the cucumbers in each jar, distributing the spices and garlic evenly. Ensure the cucumbers are fully submerged.

6. Seal and refrigerate

Seal the jars with lids and refrigerate. Allow the pickles to sit for at least 24 hours before serving for best flavor. They will keep in the fridge for up to 1 month.

Pickle Spear Recipe

Recipe information

Get This Recipe In Your Inbox

Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!

Was this page helpful?

Brine

Cucumbers