Ingredients
- 2 tablespoons pickling spice, divided
- 6 bay leaves
- 6 sprigs fresh dill
- 3 cloves garlic, peeled and halved
- 16 small cucumbers, cut lengthwise into fourths
- 3 ½ cups white vinegar
- 2 to 3 tablespoons kosher salt
- 2 to 3 tablespoons sugar
- 3 ½ cups boiling water
- 6 jars (12 ounces each)
Directions
- To each jar, add 1 teaspoon pickling spice, 1 bay leaf, 1 sprig dill and ½ clove garlic.
- Divide cucumber spears between jars.
- In a large bowl, stir together vinegar, salt and sugar.
- Pour water over vinegar mixture, stirring until salt and sugar are dissolved.
- Divide vinegar mixture evenly between jars. Let stand 1 hour or longer to cool to room temperature. Cover with lids.
- Refrigerate up to 3 months.
Serves:1
