Ingredients
14 pickling cucumbers40 fresh dill sprigs4 garlic cloves, sliced4 quarts water2 cups cider vinegar1 cup sugar2/3 cup salt2 teaspoons mixed pickling spices
Preparation
Cut each cucumber lengthwise into six spears. In a large bowl, combine cucumbers, dill and garlic; set aside.
In a Dutch oven, combine remaining ingredients. Bring to a boil; cook and stir just until sugar is dissolved. Pour over cucumber mixture; cool.
Transfer to jars if desired and cover tightly. Refrigerate for at least 24 hours. Store in the refrigerator up to 2 weeks.
