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My review
Refrigerator Garlic Dill Spears
foodinjars (Marisa McClellan)
"These dill spears are excellent on sandwiches, eaten plain, or chopped up for a hot dog topping."
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Ingredients
2 d servings 18 calsOriginal recipe yields 20 servings (2 quarts)
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Directions
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Prep
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Cook
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Ready In
- Divide garlic, dill, and peppercorns between 2 clean quart jars. Wash cucumbers and trim away blossom ends. Cut each into 6 to 8 spears. Pack spears vertically and snugly into jars.
- Stir together vinegar, water, and salt in a small nonreactive pot, and bring to a boil over high heat. Stir and reduce heat, if necessary, until salt dissolves. Remove from heat. Pour or ladle hot brine into jars, covering cucumbers and leaving 1/2 inch headspace. Tap jars gently to remove any air bubbles. Add more brine if necessary to leave 1/2 inch headspace. Wipe rims clean with a damp paper towel.
- Let cool completely to room temperature, about 1 hour. Apply clean lids. Refrigerate at least 48 hours before eating for best flavor. (Flavor improves with time.) Store in refrigerator up to 1 month.
Nutrition Facts
Per Serving: 18 calories; 0.1 g fat; 3.3 g carbohydrates; 0.6 g protein; 0 mg cholesterol; 789 mg sodium. Full nutrition
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Reviews
Read all reviews 3Most helpful
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5/22/2017
Excellent! I had 2.5lbs of cukes to use up, and they fit just perfectly into the 2 quart jars. I've always used dill weed in my pickles, so the dill seed in this recipe was a nice change of pace...
7/27/2017
Delicious! I only had dill weed so I used that. These lasted less than a week in my house. I'll be making more soon as the recipe was quick, easy and very tasty! Thank you for the great recipe &...
8/2/2017
Great recipe, and very easy to make. I made a quart of large wedges, a smaller jar of smaller wedges, and a half quart of chips. I added onion powder and a little mustard seed, and after about a...