Refrigerator Garlic Dill Spears recipe

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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

Nutrition Info

18.9 calories
carbohydrate: 3.4 g
cholesterol: : -
fat: 0.1 g
fiber: 0.5 g
protein: 0.6 g
saturatedFat: : -
servingSize: -
sodium: 788.7 mg
sugar: 1.3 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

  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.

  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.

Recipe Yield

2 quarts

Recipe Note

These dill spears are excellent on sandwiches, eaten plain, or chopped up for a hot dog topping.

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