Refrigerator Garlic Dill Spears

Name: Refrigerator Garlic Dill Spears
Total time: 2880
Yield: 20
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); 2.25 cups apple cider vinegar; 2.25 cups water; 6.75 teaspoons pickling salt

Recipe by foodinjars (Marisa McClellan) from allrecipes.com

48 Hr.

Ingredients

20 servings

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6 cloves garlic, peeled
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4 teaspoons dill seed
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2 teaspoons whole black peppercorns
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3 pounds kirby cucumbers (or other unwaxed, small-seeded 4- to 5-inch pickling cucumbers)

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2.25 cups apple cider vinegar
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2.25 cups water
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6.75 teaspoons pickling salt

Instructions

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.