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Categories:Viewed: 42 - Published at: 8 years ago
Ingredients
- 4 large pickling cucumbers (about 1 pound), each cut lengthwise into 6 spears
- 2 teaspoons salt
- 3 large dill sprigs
- 1 garlic clove, halved
- 1 cup white vinegar
- 1 cup water
- 1/4 cup sugar
Method
- Place cucumber spears in a large bowl. Sprinkle with salt, and toss gently to coat. Cover and chill 2 hours.
- Drain cucumber spears in a colander. Rinse under cold water; drain well. Pack cucumber spears into a wide-mouth 1-quart jar. Add dill and garlic to jar; set aside.
- Combine vinegar, water, and sugar in a small saucepan; bring to a boil, stirring until sugar dissolves. Pour hot liquid over cucumber spears. Cover jar with metal lid, and screw on band. Cool completely. Cover and marinate in refrigerator 5 days before serving.
- Note: Pickles will last up to 6 weeks in the refrigerator.
