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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
12 pickling cucumbers |
2 cups water |
1 3/4 cups distilled white vinegar |
1 1/2 cups packed coarsely chopped fresh dill |
1/2 cup sugar |
8 garlic cloves, chopped |
1 1/2 tablespoons coarse salt |
1 tablespoon pickling spice |
1 1/2 teaspoons dill seeds |
1/2 teaspoon dried crushed red pepper |
Directions:
1. Combine all ingredients except dill sprigs in large bowl. Stir, let stand at room temperature 2 hours until sugar and salt dissolve.
2. 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.
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