Refrigerator Garlic Dill Spears

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Divide garlic, dill, and peppercorns between 2 sterilized quart-size glass jars with lids. Wash cucumbers; trim and discard blossom ends. Cut each cucumber into 6 to 8 spears; pack vertically and snugly into jars.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Combine vinegar, water, and salt in a medium saucepan over high heat; bring brine to a boil, stirring until salt dissolves.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Divide brine between jars to cover spears, filling to within ½ inch from the top. Gently tap jars to remove any air bubbles. Add more brine if necessary until reaches ½ inch from the top. Wipe the rims with a moist paper towel to remove any residue.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Cool completely, about 1 hour. Cover jars with lids. Refrigerate at least 48 hours (flavor improves with time). Store in refrigerator up to 1 month.'}

📊 Nutrition Facts

Per serving (20 servings total)

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