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Sweet Pickle Spears

Source of Recipe


Adapted from "Farm Journal's Freezing and Canning Cookbook"



List of Ingredients



• 2½ pounds 3-inch pickling cucumbers, well-scrubbed and quartered into spears (about 12 cups spears)
  
• 4 cups cider vinegar
  
• 4 cups sugar
  
• ¼ cup kosher salt
  
• 2 tsp mustard seeds
  
• ¾ tsp celery seeds
  
• ½ tsp freshly ground black pepper
  
• 6 heads dill
  
• 2 medium sweet white onions, halved lengthwise, cut crosswise into 12 ½-inch-thick slices
  






Instructions



1. Place cucumbers in large bowl. Cover with ice water and refrigerate 1 hour to crisp.
   
   
2. In large saucepan, stir vinegar, sugar, salt, mustard seeds, celery seeds, and pepper. Bring to a boil over high heat, stirring to dissolve sugar. Cover and keep warm.
   
   
3. Place 1 head dill and 1 slice onion in bottom of a hot jar, leaving ¼-inch headspace. Run small rubber spatula inside jar to remove air bubbles. Add more vinegar mixture, if necessary. Clean jar threads. Adjust two-piece caps. Process 10 minutes in boiling-water canner.
   
   Makes about 6 pints.