Refrigerator Garlic Dill Spears

Prep Time:
20 mins

Cook Time:
5 mins

Additional Time:
2 days 1 hr

Total Time:
2 days 1 hr 25 mins

Servings:
20

Yield:
2 quarts

Ingredients

Directions

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.

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

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.

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.

Cook's Note:

You can substitute kirby cucumbers with any other unwaxed, small-seeded 4- to 5-inch pickling cucumbers, if desired.

Nutrition Facts (per serving)