Refrigerator Dill Pickle Spears

• 2 1/2 lbs pickling cucumbers (4-5 inches long)
• 2 quarts boiling water
• 1 1/2 tablespoons dill seeds, divided
• 3 teaspoons dill weed, divided
• 3 teaspoons mustard seeds, divided
• 1 1/2 teaspoons garlic, minced and divided
• 4 1/2 cups distilled white vinegar (5% acidity)
• 2 1/2 tablespoons pickling salt
• 2 1/2 tablespoons white sugar

1. Wash cucumbers well with cold water. Trim blossom ends, cut lengthwise into spears and place spears in a large bowl.Pour boiling water over cucumbers and let stand at room temperature 3 hours; drain. Rinse and drain again.
2. Place 1/2 tablespoon dill seed, 1 teaspoons each dill weed and mustard seed, 1/2 teaspoon minced garlic in each of 3 hot, sterilized quart canning jars. Pack cucumber spears vertically into jars.
3. Mix white vinegar, pickling salt, and sugar in a medium saucepan. Bring to a boil on medium heat, stirring to dissolve salt and sugar. Ladle over cucumbers, leaving 1/4-inch headspace. Cover jars with metal lids and allow to cool. Screw on bands.Shake jars to redistribute seasonings and blend flavors.
4. Refrigerate pickles. These will be ready in about 7 days. Store in refrigerator for up to 2 months.

pickling cucumbers, boiling water, dill seeds, dill weed, mustard seeds, garlic, white vinegar, pickling salt, white sugar

Taken from www.food.com/recipe/refrigerator-dill-pickle-spears-387069 (may not work)