Name: Refrigerator Garlic Dill Spears
Prep time: 20 min
Cook time: 20 min
Yield: 20
Ingredients: Garlic, peeled - 6 cloves; Dill seed - 4 teaspoons; Whole black peppercorns - 2 teaspoons; Kirby cucumbers (or other unwaxed, small-seeded 4- to 5-inch pickling cucumbers) - 3 pounds; Apple cider vinegar - 2 ¼ cups; Water - 2 ¼ cups; Pickling salt - 6 ¾ teaspoons

Ingredients for - Refrigerator Garlic Dill Spears

1. Garlic, peeled 6 cloves

2. Dill seed 4 teaspoons

3. Whole black peppercorns 2 teaspoons

4. Kirby cucumbers (or other unwaxed, small-seeded 4- to 5-inch pickling cucumbers) 3 pounds

5. Apple cider vinegar 2 ¼ cups

6. Water 2 ¼ cups

7. Pickling salt 6 ¾ teaspoons

How to cook deliciously - Refrigerator Garlic Dill Spears

1 . Stage

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 . Stage

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 . Stage

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.