SPICY DILL PICKLES

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 12 3 to 4 inch long pickling cucumbers
  • 2 cups water
  • 1 3/4 cups white vinegar
  • 1 1/2 cups chopped fresh dill weed
  • 1/2 cup white sugar
  • 8 cloves garlic, chopped
  • 1 1/2 tablespoons coarse salt
  • 1 tablespoon pickling spice
  • 1 1/2 teaspoons dill seed
  • 1/2 teaspoon red pepper flakes, or to taste
  • 4 sprigs fresh dill weed

Directions

  • In a large bowl, combine the cucumbers, water, vinegar, chopped dill, sugar, garlic, salt, pickling spice, dill seed, and red pepper flakes. Stir, and let stand at room temperature for 2 hours, until the sugar and salt dissolve.
  • Remove the cucumbers to three 1 1/2 pint wide mouth jars, placing 4 cucumbers into each jar. Ladle in the liquid from the bowl to cover. Place a sprig of fresh dill into each jar, and seal with lids. Refrigerate for 10 days before eating. Use within 1 month.

Notes

Categories: Condiment, Sauce  Garnish 
© 2006-2014 BakeSpace, Inc. All Rights Reserved