Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Dill Pickle Spears 3.1 (33) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 2 hrs 15 mins Yield: 1 quart 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. Ingredients 4 to 6 Kirby cucumbers (about 1 pound), quartered lengthwise 1 cup white-wine vinegar ¼ cup sugar 3 tablespoons coarse salt 1 teaspoon dill seed 2 garlic cloves, peeled and smashed Directions 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. Rate it Print