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Garlic Dill Pickle Spears

Source of Recipe

From "Preserving by the Pint" by Marisa McClellan


Recipe Introduction

"Here in the United States, cucumbers are inextricably linked to pickles. While there's no rule that cucumbers are the only vegetable that can be pickled, there's a reason they're so popular. They're damn good. I feel my fridge is somehow incomplete without a jar of cucumber dills for munching, crunching, and dicing for tuna salad. This is my favorite fridge pickle. Maybe it will become yours as well."

List of Ingredients

â—¦ 1 dry quart Kirby cucumbers (about 1 ½ pounds)
â—¦ ¾ cup cider vinegar
â—¦ 2 teaspoons finely milled sea salt
â—¦ 2 teaspoons dill seeds
â—¦ 4 cloves garlic, peeled
â—¦ 2 green onions (whites only), chopped


Recipe

Wash and dry the cucumbers. Chop off the ends and slice into spears. Combine the vinegar, ¾ cup of water, and the salt in a saucepan and bring to a boil.

Equally divide the dill seeds, garlic cloves, and onion between two 1-pint jars. Pack the cucumber spears into the jars as tightly as you can without crushing them.

Pour the brine into the jars, leaving ¼ inch of headspace. Tap the jars gently and wiggle the cucumbers with a wooden chopstick to dislodge any trapped air bubbles. Add more liquid to return the headspace to ¼ inch, if necessary. Wipe the rims, apply the lids and rings, and let the jars cool on the countertop. Once they're cool, put them in the refrigerator. Let cure for at least a day before eating. The pickles will keep in the fridge for up to a month.

Makes two 1-pint jars