Spicy Dill Pickles
Ingredients
- 12 pickling cucumbers
- 2 C. water
- 1 3/4 C. distilled white vinegar
- 1 1/2 C. packed coarsely chopped fresh dill
- 1/2 C. sugar
- 8 garlic cloves, chopped
- 1 1/2 Tbs. coarse salt
- 1 Tbs. pickling spice
- 1 1/2 tsp. dill seeds
- 1/2 tsp. dried crushed red pepper
Directions
Combine all ingredients except dill sprigs in large bowl. Stir, let stand at room temperature 2 hours until sugar and salt dissolve. Transfer 4 cucumbers to each of three 1 1/2-pint wide-mouth jars. Pour pickling mixture over to cover. Place a few dill sprigs in each jar. Cover jars with lids and close tightly. Refrigerate at least 10 days. Pickles will stay fresh for up to 1 month. Keep refrigerated.
