1. Trim the ends off each cucumber. Quater each cucumber lengthwise. In a large non-reactive bowl, toss cucumber spears with 2 Tbsp. of the salt. Cover and refrigerate for 2 hours. Rinse salted cucumbers several times and pat dry.

2. Add dill, garlic, peppercorns, celery seeds, and mustard seeds to a clean 1-quart container. Pack in cucumber spears, cutting some in half widthwise to fit.

3. In a small saucepan, heat vinegar, water and remaining 1 Tbsp. salt over high heat. Bring to a boil and stir to dissolve salt. Pour hot brine over cucumber spears.

4. Let pickles cool to room temperature, about 2 hours. Cover and refrigerate for 1 day to develop full flavor. Refrigerated pickles will keep for up to 1 month.

Source: Hannaford fresh Magazine, September - October 2008