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You are here: Home / Recipes / Sides and Salads / Quick and Easy Dill Pickle Spears

Quick and Easy Dill Pickle Spears

February 28, 2009 by Alison

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

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Filed Under: Sides and Salads

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About Alison J. Bermack

It all began when I was a child cooking with my dad, the kitchen a magnet for cooking and camaraderie, a refuge from adolescence. I spent countless hours chopping, sautéing and simmering my way through childhood. And now, with three kids of my own, I’m still chopping, but this time through their childhood and often with friends.

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