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Refrigerator Garlic Dill Spears

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Refrigerator Garlic Dill Spears



Ingredients :

  • 6 cloves garlic
  • peeled
  • 4 teaspoons dill seed
  • 2 teaspoons whole black peppercorns
  • 3 pounds kirby cucumbers (or other unwaxed
  • small-seeded 4- to 5-inch pickling cucumbers)
  • 2 ¼ cups apple cider vinegar
  • 2 ¼ cups water
  • 6 ¾ teaspoons pickling salt
  • Methods :

  • Divide garlic, dill, and peppercorns between 2 clean quart jars. Wash cucumbers and trim away blossom ends. Cut each into 6 to 8 spears. Pack spears vertically and snugly into jars.
  • Stir together vinegar, water, and salt in a small nonreactive pot, and bring to a boil over high heat. Stir and reduce heat, if necessary, until salt dissolves. Remove from heat. Pour or ladle hot brine into jars, covering cucumbers and leaving 1/2 inch headspace. Tap jars gently to remove any air bubbles. Add more brine if necessary to leave 1/2 inch headspace. Wipe rims clean with a damp paper towel.
  • Let cool completely to room temperature, about 1 hour. Apply clean lids. Refrigerate at least 48 hours before eating for best flavor. (Flavor improves with time.) Store in refrigerator up to 1 month.
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