Refrigerator Garlic Dill Spears

Recipe View 5 mins Prepare the Jars: Divide the peeled garlic cloves, dill seed, and black peppercorns evenly between two clean, sterilized quart jars. (5 minutes)

Recipe View 20 mins Pack the Cucumbers: Wash the Kirby cucumbers thoroughly and trim away the blossom ends. Cut each cucumber lengthwise into 6 to 8 spears. Pack the spears vertically and snugly into the prepared jars. (20 minutes)

Recipe View 10 mins Prepare the Brine: In a small, nonreactive pot, combine the apple cider vinegar, water, and pickling salt. Bring the mixture to a boil over high heat, stirring constantly until the salt is completely dissolved. Reduce heat if necessary to prevent boiling over. Once dissolved, remove the pot from the heat. (10 minutes)

Recipe View 5 mins Fill the Jars: Carefully pour or ladle the hot brine into the jars, ensuring that the cucumbers are fully submerged and leaving approximately 1/2 inch of headspace at the top of each jar. Gently tap the jars on the counter to release any trapped air bubbles. If needed, add more brine to maintain the 1/2 inch headspace. (5 minutes)

Recipe View 1 hrs Cool and Seal: Wipe the rims of the jars clean with a damp paper towel to ensure a proper seal. Place clean lids on the jars and screw on the bands until fingertip tight. Allow the jars to cool completely to room temperature, which should take about 1 hour.

Recipe View 0 mins Refrigerate: Once cooled, refrigerate the jars for at least 48 hours before enjoying the garlic dill spears. The flavor will continue to develop and improve over time. For optimal taste, allow a week before opening. Store in the refrigerator for up to 1 month.