I made these for my son and he said they were too vinegary at first but after 4-5 days they mellowed and were very good and would eat again. He suggested maybe adding less vinegar at first, a little more sugar and hickory smoke for flavoring. Nice it isn't as salty as regular pickles.
Easy Dill Pickle Spears
Easy Dill Pickle Spears rival the store-bought version not only for flavor and ease but they're lower in sodium. Don't worry—our Easy Dill Pickle Spears still register a briny kick but only comes in at 49g of sodium per spear.
More From Cooking Light
- Calories: 5
- Fat: 0.1g
- Saturated fat: 0.0g
- Sodium: 49mg
- 2 cups water
- 1 1/2 cups white wine vinegar
- 1 1/2 teaspoons sugar
- 1 1/4 teaspoons kosher salt
- 1 teaspoon black peppercorns
- 1 teaspoon dill seed
- 1 teaspoon mustard seeds
- 4 thinly sliced garlic cloves
- 6 pickling cucumbers
- 3/4 ounce fresh dill
- Combine water, vinegar, sugar, kosher salt, peppercorns, dill seed, mustard seeds, and garlic in a medium saucepan. Bring to a boil; stir. Quarter pickling cucumbers lengthwise, and place in a bowl or jar; add fresh dill. Top with hot vinegar mixture. Cover and refrigerate overnight.
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