Dill Pickle Spears
Recipe information
Yield
makes 1 quart
Ingredients
Preparation
Step 1
Quarter 4 to 6 Kirby cucumbers lengthwise, then place in a large bowl. In a medium saucepan, combine 1 cup white-wine vinegar, 1/4 cup sugar, 3 tablespoons coarse salt, 1 teaspoon dill seed, 2 crushed and peeled garlic cloves, and 2 cups water. Bring to a boil, stirring until sugar and salt dissolve; pour mixture over cucumbers.
Step 2
Use a small plate to submerge cucumbers in liquid. Refrigerate until cool, at least 2 hours. Pickles can be refrigerated in an airtight container up to 2 weeks.
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