tablespoons canning salt or kosher salt, divided quarts water pounds pickling cucumbers, cut into spears cup cider vinegar cups white vinegar cups water tablespoons sugar teaspoons dill seeds teaspoons pickling spices teaspoons minced garlic teaspoons dried minced onion quart mason jars with lids and bands
INGREDIENTS
1
5
1/2
2
2
2
3
1
6
6
6
6
3
1
In a large mixing bowl, combine two tablespoons of kosher salt and water. Whisk together until the salt is dissolved. Add the pickle spears to the water. Let the spears soak in the salt water for 2 hours. Drain and discard the salt water.
2
In a non reactive pot, combine the vinegars, water, sugar, and remaining salt. Cover and bring to a simmer until the salt and sugar is dissolved. Remove from the heat and set aside. Allow the brine to cool completely.
3
In the bottom of a quart mason jar, add 1 teaspoon of dill seed, 1/2 teaspoon of pickling spices, 1 teaspoon of minced garlic and 1 teaspoon dried minced onion.
4
Fill the jars with cucumber slices. Using a funnel, carefully pour the vinegar mixture over the cucumber spears, leaving 1/2-inch of room between the pickles and to top of the jar. Wipe the rims with a clean damp rag or paper towel. Place a lid on each jar and secure with a ring. Allow the jars to set for 3 weeks before opening.
Yield
1 spear
calories
5 kcal per serving
sodium
250 milligrams
carbohydrates
1 grams