Spicy Dill Pickle Spears

 
Spicy Dill Pickle Spears

6-8 pickling cucumbers, ends removed, cut into 6-8 spears

2 cups white vinegar
2 cups distilled or spring water
4 tablespoons pickling salt
2 tablespoons granulated sugar

Per jar:
1 teaspoon black peppercorns
1/2 teaspoon red pepper flakes
1/2 teaspoon dill seeds
1/4 teaspoon coriander seed
1/4 teaspoon celery seed
1/4 teaspoon dried ground turmeric
4 whole allspice seeds
4 whole cloves
1 crushed garlic clove
1 bay leaf
1 tablespoon fresh dill sprigs, leafy part

Cut cucumbers into spears and set aside. Add per jar each of the herbs and spices. Stuff cucumber spears tightly into jar within half an inch from the top. If spears are too long cut a bit off. Heat vinegar, water, salt, and sugar till all is dissolved. Do not use tap water because the chlorine makes the mixture cloudy and the liquid mix may not be correct. Pour liquid over the cucumber spears to within half an inch from the top. When cool refrigerate for 10 days to 2 weeks before tasting. Hope I can last that long before tasting these. Nothing better than homemade spicy dill pickles. Makes 4 pint jars of pickles. Yummy and good for you too.