Ingredients
- 3 ½ cups water
- 3 ½ cups white vinegar
- 2 to 3 tablespoons kosher salt
- 2 to 3 tablespoons sugar
- 2 tablespoons pickling spice, divided
- 6 bay leaves
- 6 sprigs fresh dill
- 3 cloves garlic, peeled and halved
- 16 small English cucumbers, cut lengthwise into fourths
- 6 heat-seal bags
Directions
- In a 2-quart saucepan over medium heat, bring water, vinegar, salt, and sugar to a rolling boil. Cool to room temperature.
- To each bag, add 1 teaspoon pickling spice, 1 bay leaf, 1 sprig dill, and ½ clove garlic.
- Divide cucumber spears between bags. Pour water mixture evenly between bags.
- Using a vacuum sealer with Wet Vac & Seal feature, seal each bag.
- Refrigerate bags up to 3 months.
Serves: 32 (2 spears each)
