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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
- 3 to 4 inch long pickling cucumbers: 12 piece
- water: 2 cups
- ¾ cups white vinegar: 1 piece
- ½ cups chopped fresh dill weed: 1 piece
- white sugar: 0.5 cup
- garlic: 8 clove (chopped)
- ½ tablespoons coarse salt: 1 piece
- pickling spice: 1 Tbsp
- ½ teaspoons dill seed: 1 piece
- red pepper flakes: 0.5 tsp (to taste)
- sprigs fresh dill weed: 4 piece
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Stages of cooking
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Gather all ingredients. Dotdash Meredith Food Studios
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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. Dotdash Meredith Food Studios
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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. Dotdash Meredith Food Studios
