Garlic Dill Spears
Soaking the cucumbers in an ice water brine helps retain their crunch.
Servings: nine 2-cup (500 mL) jars
Ingredients:
| Nutritional Info | |
| Per spear: about | - |
| cal | 3 |
| pro | 0 g |
| total fat | 0 g |
| sat. fat | 0 g |
| carb | 1 g |
| fibre | trace |
| chol | 0 mg |
| sodium | 318 mg |
| % RDI: | - |
| vit C | 2% |
| folate | 1% |
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6 lb (2.7 kg) small (4 inch/10 cm) pickling cucumbers
12 cups (3 L) ice cubes
1/3 cup (75 mL) pickling salt
3 cups (750 mL) water
Pickling Solution:
4 cups (1 L) white vinegar
4 cups (1 L) water
1/2 cup (125 mL) pickling salt
2 tbsp (25 mL) pickling spice
3 tbsp (45 mL) mustard seeds
9 heads fresh dill
9 cloves 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.
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
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