Restaurants›Chachi's Restaurant›Pickle Spear Recipe

Pickle Spear Recipe

Inspired by Chachi's Restaurant
Time24h
Serves8

Side of a crunchy pickle spear.

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Ingredients

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Brine

Cucumbers

Method

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.