Cucumber Pickle Spears

Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 13
  • Calories from fat: 7%
  • Fat: 0.1g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.4g
  • Carbohydrate: 3g
  • Fiber: 0.6g
  • Cholesterol: 0.0mg
  • Iron: 0.2mg
  • Sodium: 99mg
  • Calcium: 10mg

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

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Cucumber Pickle Spears Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy