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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
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Ingredients:
4 large pickling cucumbers (about 1 pound), each cut lengthwise into 6 spears |
2 teaspoons salt |
3 large dill sprigs |
1 garlic clove, halved |
1 cup white vinegar |
1 cup water |
1/4 cup sugar |
Directions:
1. Place cucumber spears in a large bowl. Sprinkle with salt, and toss gently to coat. Cover and chill 2 hours.
2. Drain cucumber spears in a colander. Rinse under cold water; drain well. Pack cucumber spears into a wide-mouth 1-quart jar. Add dill and garlic to jar; set aside.
3. Combine vinegar, water, and sugar in a small saucepan; bring to a boil, stirring until sugar dissolves. Pour hot liquid over cucumber spears. Cover jar with metal lid, and screw on band. Cool completely. Cover and marinate in refrigerator 5 days before serving.
4. Note: Pickles will last up to 6 weeks in the refrigerator.
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