Dill Pickle Spears
Ingredients
Makes 1 quart
* 4 to 6 Kirby cucumbers (about 1 pound), quartered lengthwise
* 1 cup white-wine vinegar
* 1/4 cup sugar
* 3 tablespoons coarse salt
* 1 teaspoon dill seed
* 2 garlic cloves, peeled and smashed
Directions
1. Place cucumbers in a medium bowl. In a medium saucepan, combine vinegar, sugar, salt, dill seed, and garlic with 2
cups water. Bring to a boil, stirring until sugar and salt dissolve; pour over cucumbers.
2. Use a small plate to submerge cucumbers in liquid. Refrigerate until cool, at least 2 hours. To store: Transfer to
an airtight container, and refrigerate up to 2 weeks. To serve, remove from liquid.