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Low-So Dilly Spears

For low sodium diets, pickles are usually a forbidden treat. Here's how to bring that tartness and crunch back into your life, without spending all of your daily sodium points on a delicious treat!
Prep Time20 mins
Cook Time5 mins
Total Time27 mins
Course: Condiments and Garnishes, Side Dish, Snacks
Cuisine: Low Sodium
Servings: 48 spears


  • 6 each pickling cucumbers about 5 inches long and quite fat
  • 2 cup water
  • 1 cup white vinegar
  • 2 tsp coarse salt
  • 1/2 tsp granulated sugar
  • 1 tsp dill seeds
  • 2 tsp garlic fresh or dried - any form works
  • 6 each black whole peppercorns
  • 1/2 tsp mustard seeds
  • 1/4 tsp hot pepper flakes increase if you'd like more heat


Making the Pickling Brine

  • In a medium saucepan, combine water, vinegar, salt and sugar.
  • Bring the contents of the saucepan to a boil, stirring occasionally. Once the salt and sugar has completely dissolved, remove from heat and let the mixture cool.
  • In a small bowl, combine dill seeds, garlic, peppercorns, mustard seeds, and hot pepper flakes. Stir to blend. Divide the blended spices into two equal portions.

Turning Cukes into Spears

  • Slice each pickling cucumber in half the long way, then cut each half in half, then each piece in half again. This will yield 8 spears. Repeat with the other 5 cucumbers for a total of 48 spears.

Filling the Pickle Jars

  • Pour one half of the dry spice blend into a wide-mouth one quart canning jar. Repeat for the second jar.
  • Pack 24 cucumber spears upright into each quart canning jar.
  • Slowly pour the cooled pickling brine into each jar until the jar is full and all spears are submerged.
  • Cap the jars with plastic reusable lids and store in refrigerator for two days before tasting. These will continue to become more flavorful over time, and should be at their peak for about two weeks.


Nutrition data is based on one ounce, which is the weight of one dill pickle spear.