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Sweet garlic pickle spears

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  • Prep Time2 hrs
  • Total Time2 hrs
  • Makes4 litres

Ingredients

  • 4-L basket pickling cucumbers, each about 4-in. long

  • 8 garlic cloves

  • 6 cups white vinegar, at least 5% acid

  • 2 cups water

  • 4 1/2 cups granulated sugar

  • 3/4 cup coarse pickling or kosher salt

  • 1/4 tsp turmeric

  • 2 tsp celery seed

  • 1/4 tsp alum

Instructions

  • Scrub cucumbers under cool running water. Slice lengthwise into quarters to form spears. Place 1 clove of garlic in each of four clean 1-quart (1-L) preserving jars. Fill each with cucumber spears, packing together firmly as needed. Top each jar with another clove of garlic

  • In a stainless-steel or enamel-lined pan (vinegar may react with aluminum pans), heat vinegar, water, sugar, salt, turmeric, celery seed and alum over medium-high heat, stirring until sugar and salt dissolve and mixture begins to boil. Pour vinegar mixture over pickles, dividing equally among jars. Ensure that pickles are covered and leave a 1/2-inch (1-cm) headspace

  • Immediately cap each jar tightly with a new rubber sealer ring and cap. Let sit at room temperature for 24 hours, then refrigerate. Pickles are ready to eat after 1 week. The flavor increases over the next few weeks. Refrigerated, pickles will keep for several months.


Nutrition (per serving)

Calories 29, Protein 0.1g, Carbohydrates 7.5g.

Old-fashioned pickle spears tinted with turmeric's golden hue have graced Canadian tables for over 100 years. You'll love this version.

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