Spicy Refrigerator Dill Pickles

          

This is a wonderful, spicy dill pickle with a nice hint of sweetness. Plan to at least double the amount of crushed red pepper if you like it REALLY spicy…YUM!

Original recipe makes 12 servings

Ingredients

12 3 to 4 inch long pickling cucumbers
2 cups water
1 3/4 cups white vinegar
1 1/2 cups chopped fresh dill weed
1/2 cup white sugar
8 cloves garlic, chopped
1 1/2 tablespoons coarse salt
1 tablespoon pickling spice
1 1/2 teaspoons dill seed
1/2 teaspoon red pepper flakes, or to taste
4 sprigs fresh dill weed

  • PREP

    15 mins

  • READY IN

    10 days 2 hrs 15 mins

Directions

  1. In a large bowl, combine the cucumbers, water, vinegar, chopped dill, sugar, garlic, salt, pickling spice, dill seed, and red pepper flakes. Stir, and let stand at room temperature for 2 hours, until the sugar and salt dissolve.
  2. Remove the cucumbers to three 1 1/2 pint wide mouth jars, placing 4 cucumbers into each jar. Ladle in the liquid from the bowl to cover. Place a sprig of fresh dill into each jar, and seal with lids. Refrigerate for 10 days before eating. Use within 1 month.

Nutrition

Calories: 70 kcal
Carbohydrates: 16.9 g
Cholesterol: 0 mg
Fat: 0.3 g
Fiber: 1.2 g
Protein: 1.6 g
Sodium: 728 mg

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