 | Dill Pickle Spears Clean 12 pickling cucumbers and cut into quarters lengthwise. Place in a glass jar, add one large clove garlic and 6 sprigs fresh leaf dill. Make brine by bringing to a boil 4 cups water, 1/4 cup white vinegar, 1/8 cup kosher salt, and 1 tsp whole pickling spices. Pour brine over cucumbers, filling jar 1" above the top of the spears. Cover and refrigerate. Ready to eat after 1 week, and will continue to pickle slightly as they sit. -Ellen Ecker Ogden, author of From the Cook's Garden cookbook |