Dill Pickle Spears
For best results, use coarse (kosher) salt, not table salt, which would be much too salty. If the brine is too tart, add a little sugar to round out the flavor.
- 4 to 6 Kirby cucumbers (about 1 pound), quartered lengthwise
- 1 cup white-wine vinegar
- 1/4 cup sugar
- 3 tablespoons coarse salt
- 1 teaspoon dill seed
- 2 garlic cloves, peeled and smashed
Place cucumbers in a medium bowl. In a medium saucepan, combine vinegar, sugar, salt, dill seed, and garlic with 2 cups water. Bring to a boil, stirring until sugar and salt dissolve; pour over cucumbers.
Use a small plate to submerge cucumbers in liquid. Refrigerate until cool, at least 2 hours.
SourceEveryday Food, June 2007