CUCUMBER PICKLED SPEARS 4 large pickling cucumbers (about 1 pound), each cut lengthwise into 6 spears 2 teaspoons salt 3 large dill sprigs 1 garlic clove, halved 1 cup white vinegar 1 cup water 1/4 cup sugar Place cucumber spears in a large bowl. Sprinkle the spears with salt, and toss gently to coat. Cover and chill for 2 hours. Drain cucumber spears in a colander. Rinse under cold water; drain well. Pack cucumber spears into a hot, sterilized wide-mouth 1-quart jar. Add dill and garlic to jar; set aside.

Combine vinegar, water, and sugar in a small saucepan; bring to a boil, stirring until sugar dissolves. Pour hot liquid over cucumber spears. Cover jar with metal lid, and screw on hand. Cool completely. Cover and marinate in refrigerator 5 days before serving.

Makes 24 spears.

Note: If you can't make the pickles right away, store the cucumbers, unwashed and unwrapped, in the refrigerator or in a cool, ventilated area. They will deteriorate at room temperature.

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