Refrigerator Garlic Dill Spears

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

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

Cooking 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.

Nutrition Facts

• calories18.9
• carbohydrateContent3.4 g
• fatContent0.1 g
• fiberContent0.5 g
• proteinContent0.6 g
• sodiumContent788.7 mg
• sugarContent1.3 g