Sweet garlic pickle spears

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120 min


4 litres


  • 4-L basket pickling cucumbers , each about 4-in. long
  • 8 garlic cloves
  • 6 cups white vinegar , at least 5% acid
  • 2 cups water
  • 4 1/2 cups granulated sugar
  • 3/4 cup coarse pickling or kosher salt
  • 1/4 tsp turmeric
  • 2 tsp celery seed
  • 1/4 tsp alum


  • Scrub cucumbers under cool running water. Slice lengthwise into quarters to form spears. Place 1 clove of garlic in each of four clean 1-quart (1-L) preserving jars. Fill each with cucumber spears, packing together firmly as needed. Top each jar with another clove of garlic
  • In a stainless-steel or enamel-lined pan (vinegar may react with aluminum pans), heat vinegar, water, sugar, salt, turmeric, celery seed and alum over medium-high heat, stirring until sugar and salt dissolve and mixture begins to boil. Pour vinegar mixture over pickles, dividing equally among jars. Ensure that pickles are covered and leave a 1/2-inch (1-cm) headspace
  • Immediately cap each jar tightly with a new rubber sealer ring and cap. Let sit at room temperature for 24 hours, then refrigerate. Pickles are ready to eat after 1 week. The flavor increases over the next few weeks. Refrigerated, pickles will keep for several months.

Nutrition (per serving)

  • Calories
  • 29,
  • Protein
  • 0.1 g,
  • Carbohydrates
  • 7.5 g,

Old-fashioned pickle spears tinted with turmeric’s golden hue have graced Canadian tables for over 100 years. You’ll love this version.