Cucumber Pickle Spears

Cooking Light
24 spears (serving size: 1 spear)


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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


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.

Created date

June 1997

Nutritional Information

Calories 13
Caloriesfromfat 7 %
Fat 0.1 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.4 g
Carbohydrate 3 g
Fiber 0.6 g
Cholesterol 0.0 mg
Iron 0.2 mg
Sodium 99 mg
Calcium 10 mg