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. 1 Gather all ingredients.
2. 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.
3. 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 per serving