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Ingredients

6 cloves garlic, peeled 4 teaspoons dill seed 2 teaspoons whole black peppercorns 3 pounds kirby cucumbers (or other unwaxed, small-seeded 4- to 5-inch pickling cucumbers) 2 ¼ cups apple cider vinegar 2 ¼ cups water 6 ¾ teaspoons pickling salt

Nutrition Info

18.9 calories carbohydrate: 3.4 g cholesterol: : - fat: 0.1 g fiber: 0.5 g protein: 0.6 g saturatedFat: : - servingSize: - sodium: 788.7 mg sugar: 1.3 g transFat: : - unsaturatedFat: : -

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.

2 quarts

These dill spears are excellent on sandwiches, eaten plain, or chopped up for a hot dog topping.