6 to 8 pounds pickling cucumbers
40 fresh dill sprigs
2 large onions, thinly sliced
5 garlic cloves, sliced
1 quart water
1 quart white vinegar
3/4 cup sugar
1/2 cup canning salt
1. 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.
2. Cover tightly and refrigerate for at least 24 hours. Store in the refrigerator for up to 2 months.
TOTAL TIME: Prep: 40 min. + chilling
YIELD: about 100 pickle spears.
Easy and economical, refrigerator dill pickles are tangy, zesty and crispy. No one will believe you made them yourself!
1 pickle spear: 5 calories, 0 fat (0 saturated fat), 0 cholesterol, 280mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 0 protein. Diabetic Exchanges: 1 Free food.