Refrigerator Garlic Dill Spears

These refrigerator dill spears are great with a sandwich, as a stand-alone snack, or chopped up as hot dog relish.

• Preparation Time: 20 mins
• Cooking Time: 5 mins
• Total Time: 25 mins
• Calories: 19 Calories

Ingredients

• 2 ¼ cups water
• 2 teaspoons whole black peppercorns
• 6 cloves garlic, peeled
• 4 teaspoons dill seed
• 2 ¼ cups apple cider vinegar
• 6 ¾ teaspoons pickling salt

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.