Refrigerator Garlic Dill Spears

This refrigerator garlic dill spears recipe makes dill pickle spears that are excellent on sandwiches, eaten plain, or chopped up for hot dog relish.

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

Ingredients

• 2 teaspoons whole black peppercorns
• 6 cloves garlic, peeled
• 4 teaspoons dill seed
• 2.25 cups water
• 3 pounds kirby cucumbers (or other unwaxed, small-seeded 4- to 5-inch pickling c
• 2.25 cups apple cider vinegar
• 6.75 teaspoons pickling salt

Recipe Instructions

Step 1

Divide garlic, dill, and peppercorns between 2 clean quart jars with lids. Wash cucumbers; 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 medium saucepan; bring to a boil over high heat. Stir until salt dissolves. Pour or ladle brine into jars to cover spears, 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, about 1 hour. Apply lids. Refrigerate at least 48 hours for best flavor (flavor improves with time). Store in refrigerator up to 1 month.