Refrigerator Garlic Dill Spears
Description
This refrigerator garlic dill spears recipe makes dill pickle spears that are excellent on sandwiches, eaten plain, or chopped up for hot dog relish.
Ingredients
•
6 cloves garlic, peeled
•
4 teaspoons dill seed
•
2 teaspoons whole black peppercorns
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3 pounds kirby cucumbers (or other unwaxed, small-seeded 4- to 5-inch pickling cucumbers)
•
2 1/4 cups apple cider vinegar
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2 1/4 cups water
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6 3/4 teaspoons pickling salt
Directions
1
Divide garlic, dill, and peppercorns between 2 sterilized quart-size glass jars with lids. Wash cucumbers; trim and discard blossom ends. Cut each cucumber into 6 to 8 spears; pack vertically and snugly into jars.
2
Combine vinegar, water, and salt in a medium saucepan over high heat; bring brine to a boil, stirring until salt dissolves.
3
Divide brine between jars to cover spears, filling to within ½ inch from the top. Gently tap jars to remove any air bubbles. Add more brine if necessary until reaches ½ inch from the top. Wipe the rims with a moist paper towel to remove any residue.
4
Cool completely, about 1 hour. Cover jars with lids. Refrigerate at least 48 hours (flavor improves with time). Store in refrigerator up to 1 month.