DILL PICKLE SPEARS RECIPE RECIPES

Steps:

• Start your water bath canner in a pot big enough to hold 5 one pint mason jars. The water (and the pot!) should be deep enough once the jars are added there is at least 1 inch of water above the top of the jars. Bring the pot to a boil.
• Prepare a brine by bringing 4 cups water, 4 cups vinegar and 1/2c salt to a boil.
• While the brine and canner are coming up to a boil, gently wash cucumbers to remove any dirt and nip off both ends. Either leave the cucumbers whole or slice into 1/2inch slices.
• At the bottom of each wide mouth pint mason jar, add 1 teaspoon of mustard seeds, dill seeds, coriander seeds, black peppercorns and the dill heads or fresh herb sprigs.
• Pack tightly with pickles and a few slices of onion. Top 2 with 2-3 garlic cloves. Be sure to leave 1 inch of headspace above the pickles.
• Cover with brine to just submerge the vegetables, being sure to leave 1/2 inch of headspace above the top level of the brine.
• Cap and band mason jars to just finger tight and place into boiling water in your water bath canner. Process for 10 minutes for pints (or 15 min for quarts) below 1000 feet of elevation. (15 minutes for pints at 1,000-6,000 feet)

Steps:

• Cut each cucumber lengthwise into four spears. In a large bowl, combine the cucumbers, dill, onions and garlic; set aside. In a Dutch oven, combine the remaining ingredients. Bring to a boil; cook and stir just until salt is dissolved. Pour over cucumber mixture; cool., Cover tightly and refrigerate for at least 24 hours. Store in the refrigerator for up to 2 months.