Recipe by Cooking Light June 1997

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Yield:
24 spears (serving size: 1 spear)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

13 calories; calories from fat 7%; fat 0.1g; protein 0.4g; carbohydrates 3g; fiber 0.6g; iron 0.2mg; sodium 99mg; calcium 10mg.
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