Name: Spicy Dill Pickles
Yield: Makes three 1 1/2-pint jars
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

Recipe information

Yield
Makes three 1 1/2-pint jars

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

Preparation

Step 1
Combine all ingredients except dill sprigs in large bowl. Stir, let stand at room temperature 2 hours until sugar and salt dissolve.
Step 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.

TagsPickle Condiment Cucumber Vegetable Dill Herbs & Spices Side Dinner Lunch Dairy Free Gluten Free Nut Free Vegan Vegetarian Easy Make Ahead Pickle & Preserve Bon Appétit

Recipe notes

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