Cucumber Pickle Spears

Recipe from Cooking Light

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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


  • 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


  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.
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