Cucumber Pickle Spears

Ingredients

• 3 large dill sprigs 
• 1  garlic clove halved
• 1 pound pickling cucumbers cut lengthwise into 6 spears
• 2 teaspoons salt 
• 0.3 cup sugar 
• 1 cup water 
• 1 cup vinegar white

Equipment

• bowl
• sauce pan
• colander

Directions

1. Place cucumber spears in a large bowl.
2. Sprinkle with salt, and toss gently to coat. Cover and chill 2 hours.
3. Drain cucumber spears in a colander. Rinse under cold water; drain well. Pack cucumber spears into a wide-mouth 1-quart jar.
4. Add dill and garlic to jar; set aside.
5. Combine vinegar, water, and sugar in a small saucepan; bring to a boil, stirring until sugar dissolves.
6. Pour hot liquid over cucumber spears. Cover jar with metal lid, and screw on band. Cool completely. Cover and marinate in refrigerator 5 days before serving.
7. Note: Pickles will last up to 6 weeks in the refrigerator.