Description
This is a wonderful, spicy dill pickle with a nice hint of sweetness. Plan to at least double the amount of crushed red pepper if you like it REALLY spicy…YUM!
Ingredients
- 12 3 to 4 inch long pickling cucumbers
- 2 cups water
- 1 ¾ cups white vinegar
- 1 ½ cups chopped fresh dill weed
- ½ cup white sugar
- 8 cloves garlic, chopped
- 1 ½ tablespoons coarse salt
- 1 tablespoon pickling spice
- 1 ½ teaspoons dill seed
- ½ teaspoon red pepper flakes, or to taste
- 4 sprigs fresh dill weed
Instructions
- Combine cucumbers
- water
- vinegar
- chopped dill
- sugar
- garlic
- salt
- pickling spice
- dill seed
- and red pepper flakes in a large bowl. Stir and let sit at room temperature until sugar and salt dissolve
- about 2 hours.
- Transfer cucumbers to 3 wide-mouth
- 1 1/2-pint jars
- placing 4 cucumbers into each jar. Add enough vinegar mixture to cover cucumbers. Place 1 sprig of fresh dill into each jar and seal with lids. Refrigerate for 10 days before eating. Use within 1 month.
Prep Time: 15 mins
Total Time: 1 week 3 days
Servings: 12