Refrigerator Dill Pickle Spears

Total Time: 5 hrs Preparation Time: 4 hrs Cook Time: 1 hr

Ingredients

• 2 1/2 lbs pickling cucumbers (4-5 inches long)
• 2 quarts boiling water
• 1 1/2 tablespoons dill seeds, divided
• 3 teaspoons dill weed, divided
• 3 teaspoons mustard seeds, divided
• 1 1/2 teaspoons garlic, minced and divided
• 4 1/2 cups distilled vinegar (5% acidity)
• 2 1/2 tablespoons pickling salt
• 2 1/2 tablespoons sugar

Recipe

• 1 wash cucumbers well with cold water. trim blossom ends, cut lengthwise into spears and place spears in a large bowl.pour boiling water over cucumbers and let stand at room temperature 3 hours; drain. rinse and drain again.
• 2 place 1/2 tablespoon dill seed, 1 teaspoons each dill weed and mustard seed, 1/2 teaspoon minced garlic in each of 3 hot, sterilized quart canning jars. pack cucumber spears vertically into jars.
• 3 mix vinegar, pickling salt, and sugar in a medium saucepan. bring to a boil on medium heat, stirring to dissolve salt and sugar. ladle over cucumbers, leaving 1/4-inch headspace. cover jars with metal lids and allow to cool. screw on bands.shake jars to redistribute seasonings and blend flavors.
• 4 refrigerate pickles. these will be ready in about 7 days. store in refrigerator for up to 2 months.