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Cucumber Pickle Spears

Yield 24 spears (serving size: 1 spear)

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

Nutrition 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

How to Make It

  1. Place cucumber spears in a large bowl. Sprinkle with salt, and toss gently to coat. Cover and chill 2 hours.

  2. 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.

  3. 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.

  4. Note: Pickles will last up to 6 weeks in the refrigerator.