Dill Pickle Spears

Ingredients

• 2 tablespoons pickling spice 
• 24  dill sprigs fresh
• 6  garlic cloves halved
• 0.5 cup mustard seeds 
• 8 pounds pickling cucumbers quartered
• 0.5 cup pickling salt 
• 0.3 cup sugar 
• 2 gallons water 
• 4 cups water 
• 1.5 quarts vinegar white

Equipment

• sauce pan
• whisk

Directions

1. Combine 2 gallons water and salt in a large container, stirring with a whisk until salt dissolves.
2. Add cucumbers; let stand at room temperature for 12 hours.
3. Place 2 teaspoons mustard seeds, 2 dill sprigs, and 1 garlic clove half in each of 12 (1-pint) hot sterilized jars.
4. Drain cucumbers; divide among jars.
5. Combine vinegar, 4 cups water, sugar, and pickling spice in a large saucepan. Bring to a boil; cook 10 minutes. Divide hot vinegar mixture evenly among jars, filling to 1/2 inch from top.
6. Remove air bubbles; wipe jar rims. Cover with metal lids; screw on bands.
7. Process in boiling-water bath for 20 minutes.
8. Remove jars from water bath; cool completely, and check for proper seal (see Note below). For best flavor, allow 2 weeks before eating. Store pickles in a cool, dark place for up to 1 year.
9. Remove jars from canner, placing on a towel.
10. Let jars stand at room temperature 12 to 24 hours. Press center of each lid; lids should not flex or "pop."
11. Remove bands; gently try to lift lid with gentle pressure. If lid stays on, you have a good seal.