View source for Sides/dill pickles

Makes: 1 quart

Serves: 10

Active Time: 20 minutes

Total Time: 1 day, 4 hours, 20 minutes

From: http://www.hannaford.com/recipe/Classic-Dills/9486.uts?hdrKeyword=dill%20pickles#

=Ingredients=

5 each pickling cucumbers

3 tablespoon Kosher salt

1 each Dill frond

2 each Garlic cloves, peeled and halved

1/4 teaspoon black peppercorns

1/4 teaspoon Celery seeds

1 teaspoon Mustard seeds

3/4 cup cider vinegar

3/4 cup Water

=Directions=

== Step 1 ==
Trim the ends off each cucumber. Quater each cucumber lengthwise. In a large non-reactive bowl, toss cucumber spears with 2 Tbsp. of the salt. Cover and refrigerate for 2 hours. Rinse salted cucumbers several times and pat dry.

== Step 2 ==
Add dill, garlic, peppercorns, celery seeds, and mustard seeds to a clean 1-quart container. Pack in cucumber spears, cutting some in half widthwise to fit.

== Step 3 ==
In a small saucepan, heat vinegar, water and remaining 1 Tbsp. salt over high heat. Bring to a boil and stir to dissolve salt. Pour hot brine over cucumber spears.

== Step 4 ==
Let pickles cool to room temperature, about 2 hours. Cover and refrigerate for 1 day to develop full flavor. Refrigerated pickles will keep for up to 1 month.