Recipe by Halcyon Eve
From TOH Magazine. I'm hoping that these will turn out similar to the refrigerated dill pickle spears from the store that I love so much! Time doesn't include cooling times or the minimum of 24 hours that the pickles need to sit. The time to bring the vinegar mixture to a boil is included in the prep time. **Note: I've received a comment that this recipe, as written, is very salty. So if you don't care for salty dill pickles, than I'd suggest cutting back on the salt. Please keep in mind that the salt does act as a preservative, so that decreasing the salt may decrease how long you can store these pickles! **Additional note: yes, it does call for 40 sprigs of dill. Please note that is sprigs of dill leaf, not heads of dill seeds (as often are used in pickles).
Top Review by ldrcleaning
WOW!! These are great if you really love salt. I'm looking for a way to "fix" the ones I made yesterday. I'm thinking of dumping out the brine on them and making a new brine with just the water and vinegar. Cooling it and then pouring over the pickles. There should be enough salt absorbed into the pickles and they are refrigerated so they shouldn't spoil. I'd appreciate any suggestions to fix the ones I already made. In the future I think 1/2 cup of canning salt would be enough.
- 15 small pickling cucumbers, scrubbed
- 40 sprigs fresh dill
- 2 large onions, thinly sliced
- 5 garlic cloves, sliced
- 1 quart water
- 1 quart distilled white vinegar
- 1 cup canning salt (see description above)
Directions See How It's Made
- Cut each cucumber lengthwise into 4 spears.
- In a large heatproof , nonreactive bowl, combine cucumbers, dill, onion slices, and garlic; set aside.
- In a Dutch oven, combine remaining ingredients. Bring to a boil. Boil, stirring, just until salt is dissolved. Pour over cucumber mixture and allow to cool.
- Cover tightly and refrigerate for at least 24 hours. Store in the refrigerator for up to 3 months.