Name: Refrigerator Garlic Dill Spears
Ingredients: 6 cloves garlic, peeled; 4 teaspoons dill seed; 2 teaspoons whole black peppercorns; 3 pounds kirby cucumbers (or other unwaxed, small-seeded 4- to 5-inch pickling cucumbers); 2.25 cups apple cider vinegar; 2.25 cups water; 6.75 teaspoons pickling salt

Ingredients

6 cloves garlic, peeled
4 teaspoons dill seed
2 teaspoons whole black peppercorns
3 pounds kirby cucumbers (or other unwaxed, small-seeded 4- to 5-inch pickling cucumbers)
2.25 cups apple cider vinegar
2.25 cups water
6.75 teaspoons pickling salt

Steps

Divide garlic, dill, and peppercorns between 2 sterilized quart-size glass jars with lids. Wash cucumbers; trim and discard blossom ends. Cut each cucumber into 6 to 8 spears; pack vertically and snugly into jars.
Combine vinegar, water, and salt in a medium saucepan over high heat; bring brine to a boil, stirring until salt dissolves.
Divide brine between jars to cover spears, filling to within ½ inch from the top. Gently tap jars to remove any air bubbles. Add more brine if necessary until reaches ½ inch from the top. Wipe the rims with a moist paper towel to remove any residue.
Cool completely, about 1 hour. Cover jars with lids. Refrigerate at least 48 hours (flavor improves with time). Store in refrigerator up to 1 month.