Spicy dill pickles
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | Pickling cucumbers | |
| 2 | cups | Water |
| 1¾ | cup | Distilled white vinegar |
| 1½ | cup | Packed coarsely chopped fresh dill |
| ½ | cup | Sugar |
| 8 | Garlic cloves; chopped | |
| 1½ | tablespoon | Coarse salt |
| 1 | tablespoon | Pickling spice |
| 1½ | teaspoon | Dill seeds |
| ½ | teaspoon | 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 1½-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.
Makes three 1 ½-pint jars.
Bon Appetit August 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.