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.

  • Prep:
  • Total Time:
  • Yield: Makes 1 quart
Dill Pickle Spears

Source: Everyday Food, June 2007

Ingredients

  • 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

Directions

  1. 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.

  2. Use a small plate to submerge cucumbers in liquid. Refrigerate until cool, at least 2 hours.

Cook's Notes

To store, transfer to an airtight container, and refrigerate up to 2 weeks. To serve, remove from liquid.

Reviews

Be the first to comment!