These spicy pickles are delicious and have a nice hint of sweetness. Plan to double the amount of crushed red pepper if you like them really hot and spicy — yum!
Ingredients
- tos 4 inch long pickling cucumbers
- 2 cups water
- 1.75 cups white vinegar
- 1.5 cups chopped fresh dill weed
- 0.5 cups white sugar
- 8 cloves garlic , chopped
- 1.5 tablespoons coarse salt
- 1 tablespoon pickling spice
- 1.5 teaspoons dill seed
- 0.5 teaspoons red pepper flakes , or to taste
- 4 sprigs fresh dill weed
Instructions
-
1
Gather all ingredients.
-
2
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.
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3
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.
Nutrition Facts
Per serving
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