Spicy Pickle Spears Recipe

Wash and quarter

Trim the cucumber ends and cut each cucumber lengthwise into 4 spears. Aim for spears about 3–4 inches long so they fit vertically in a pint jar or stacked in a container.

Crisp soak

Place the spears in a bowl, add 1 tablespoon kosher salt and 1 cup ice cubes, then add enough cold water to cover (about 1–2 cups). Soak 30 minutes to an hour. This firms the flesh and draws out excess water for crisp pickles. Rinse briefly after soaking and drain well.

Prepare brine

In a small saucepan combine 2 cups water, 1 cup white vinegar, 2 teaspoons sugar and 2 tablespoons kosher salt. Add 2 teaspoons pickling spice, 1 teaspoon red pepper flakes, 1 teaspoon whole black peppercorns, and 3 smashed garlic cloves. Bring to a gentle simmer over medium heat, stirring so salt and sugar dissolve. Simmer 2 minutes to bloom the spices, then remove from heat and let cool to lukewarm (about 15–20 minutes).

Pack jars

Place 1–2 sprigs fresh dill into each clean pint jar (or use a single container). Stand the drained cucumber spears upright and pack snugly into the jar. Tuck in optional sliced jalapeño if using for extra heat.

Add brine

Pour the cooled brine over the packed spears, leaving about 1/2 inch headspace. Ensure spears are fully submerged—use a small clean weight or folded piece of plastic to keep them under the brine if needed.

Finish and chill

Seal jars with lids and refrigerate. For best flavor, chill at least 24 hours before serving; they develop more flavor after 48 hours. Keep refrigerated; these quick pickles are ready to eat within 1 day and will keep 3–4 weeks.

When serving, sprinkle a little hot smoked paprika over the spears or add extra red pepper flakes for more heat. Serve cold as a snack, sandwich accompaniment, or bar bite.