Dill Pickle Spears

These easy Kirby cucumber pickles are flavored with dill seed and garlic. The pickle spears will keep in the refrigerator in their brine for up to two weeks.  For best results, use coarse (kosher) salt, not table salt, which would be much too salty. If the brine is too tart, add a little sugar to round out the flavour.

4-6 Kirby cucumbers, quartered lengthwise (about 1 lb)
1 cup white-wine vinegar
¼ cup sugar
3 Tbsp. sea salt
1 tsp. dill seed
2 cloves garlic, peeled and smashed

Place cucumbers in a medium bowl. In a medium saucepan, combine vinegar, sugar, salt, dill seed, and garlic with 2 cups water. Bring to a boil, stirring until sugar and salt dissolve; pour over cucumbers.

Use a small plate to submerge cucumbers in liquid. Refrigerate until cool, at least 2 hours.

Makes 1 quart.