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
• 2.25 cups apple cider vinegar
• 6.75 teaspoons pickling salt
• 3 pounds kirby cucumbers (or other unwaxed, small-seeded 4- to 5-inch pickling c

Recipe Instructions

Step 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.

Step 2

Combine vinegar, water, and salt in a medium saucepan over high heat; bring brine to a boil, stirring until salt dissolves.

Step 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.

Step 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.