Garlic Dill Spears

By The Canadian Living Test Kitchen

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Garlic Dill SpearsSoaking the cucumbers in an ice water brine helps retain their crunch.3 out of5based on2 ratings.

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Garlic Dill Spears
Photography by Mark Burstyn

This recipe makes 18 cups servings

Nutritional Info
Per spear: about	-
cal	33 cal
pro	0 g0g pro
total fat	0 g0g total fat
sat. fat	0 g0g sat. fat
carb	1 g1g carb
fibre	00 fibre
chol	0 mg0mg chol
sodium	318 mg318mg sodium
% RDI:	-
vit C	22 vit C
folate	11 folate

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Soaking the cucumbers in an ice water brine helps retain their crunch.

Ingredients

6 lb small (4 inch/10 cm) pickling cucumbers 6 6lb lbsmall (4 inch/10 cm) pickling cucumbercucumbers
12 cups ice cubes 12 12cups cupsice cubes
1/3 cup pickling salt 1/3 1/3cup cuppickling salt
3 cups water 3 3cups cupswater
Pickling Solution:
4 cups white vinegar 4 4cups cupswhite vinegar
4 cups water 4 4cups cupswater
1/2 cup pickling salt 1/2 1/2cup cuppickling salt
2 tbsp pickling spices 2 2tbsp tbsppickling spices
3 tbsp mustard seeds 3 3tbsp tbspmustard seeds
9 heads fresh dill 9 9heads fresh dill
9 cloves garlic 9 9cloves garlic

Preparation

Scrub cucumbers. Cut 1/8 inch (3 mm) off ends. Layer cucumbers and ice in large deep glass or stainless-steel container.

Dissolve salt in water; pour over cucumbers. Add enough cold water to just cover cucumbers. Fill resealable bags with water; place over cucumbers to keep submerged. Refrigerate for 4 hours. (Make-ahead: Refrigerate for up to 8 hours.)

Drain cucumbers. Trim to 3-1/2 inches (9 cm); cut each cucumber lengthwise into 6 wedges.

Pickling Solution: In large saucepan, bring vinegar, water, pickling salt and pickling spice to boil; reduce heat and simmer for 15 minutes. Strain.

Into each of nine 2-cup (500 mL) canning jars, place 1 tsp (5 mL) mustard seeds, 1 head dill and 1 clove garlic. Tightly pack in cucumbers to within 3/4 inch (2 cm) of rim. Add hot pickling liquid to cover cucumbers, leaving 1/2-inch (1 cm) headspace.

Cover with prepared lids. Screw on bands until resistance is met; increase to fingertip tight. Boil in boiling water canner for 10 minutes. Let stand for 3 weeks before opening.

Additional information : Tip: Whole dill that has the dill head or flowers attached to the plant is available in season in some farmer's markets or grocery stores. If unavailable, you can use 4 sprigs fresh dill for each dill head instead.

Source : Canadian Living Magazine: August 2008