Cucumber Pickle Spears

1. 1

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

2. 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. 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. 4

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

* Per serving · 4 servings · Values may vary.

No additional tips available.