Refrigerator Dill Pickle Spears - cooking recipe

Ingredients

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

Preparation

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.
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.
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.
Refrigerate pickles. These will be ready in about 7 days. Store in refrigerator for up to 2 months.