Hot Pickle Spears - Recipe

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HOT PICKLE SPEARS

Slice cucumbers lengthwise in quarters. Put in jars with 1 to 2 fresh jalapeno peppers and 2 cloves of garlic and 1 teaspoon dill weed per quart jar.

ring to boil:

3/4 c. sugar
1 qt. water
1 qt. apple cider vinegar
1/4 c. canning salt

Pour over packed cucumbers. Soak in hot bath for 5 minutes.

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Hot Pickle Spears

· May 27 · #101584

Barbara Heerwald (United States) says:

How soon can you serve these?

· Jul 28 · #157341

Tim (Hawaii) says:

I leave them at room temp for the first 24 hours, and then put them in the fridge. They are ready to eat in 3 days. I use Japanese cucumbers. They are long and skinny. Similar to English ones. So yummy!

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