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.
Cooking With Friends Kitchen
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
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.
Makes 80 Spears