Quick and Easy Dill Pickle Spears

These zesty refrigerator spears will taste like pickles in less than four hours and get continuously stronger over the next twenty-four hours. If you seal them in a glass jar or Pyrex, they will keep in your refrigerator for several weeks. But, they are so tasty that they’ll probably get gobbled up sooner.

Recipe source:

Cooking With Friends Kitchen

Ingredients

10 Kirby Cucumbers
1/8 cup sugar
1/3 cup kosher salt
6 garlic cloves, smashed and roughly chopped
2 medium sized onions, washed, peeled and chopped
1 ½ tsp. yellow mustard seed
¾ cup fresh dill, washed and stems removed
1 cup vinegar
1 cup water

Directions

Wash cucumbers well and cut about 1/4 inch off each end. Cut each of the cucumbers into 6 to 8 spears. Place in a large glass bowl or Pyrex dish.

In a non-stick pot, bring water, vinegar, salt, garlic and onions to a boil. Turn heat down and stir until salt and sugar are dissolved. Add mustard seeds. Turn heat off and add a handful of ice cubes to cool the liquid.

Pour the liquid over the cucumbers and add some cold water to cover. Cover the pickles with something heavy (like a plate) that pushes the pickles into the liquid. Let the pickles sit in the liquid for about 24 hours and then transfer to a container with a tight fitting lid.

Serves

Makes 80 Spears