Quick and Easy Dill Pickles

Ingredients

• 2 tablespoons pickling spice, divided
• 6 bay leaves
• 6 sprigs fresh dill
• 3 cloves garlic, peeled and halved
• 16 small cucumbers, cut lengthwise into fourths
• 3 ½ cups white vinegar
• 2 to 3 tablespoons kosher salt
• 2 to 3 tablespoons sugar
• 3 ½ cups boiling water
• 6 jars (12 ounces each)

Directions

1. To each jar, add 1 teaspoon pickling spice, 1 bay leaf, 1 sprig dill and ½ clove garlic.
2. Divide cucumber spears between jars.
3. In a large bowl, stir together vinegar, salt and sugar.
4. Pour water over vinegar mixture, stirring until salt and sugar are dissolved.
5. Divide vinegar mixture evenly between jars. Let stand 1 hour or longer to cool to room temperature. Cover with lids.
6. Refrigerate up to 3 months.