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Spicy Dill Pickles

Source of Recipe


Bon Appètit, August 1993






List of 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 cloves garlic, chopped
  
• 1-1/2 Tbsp coarse salt
  
• 1 Tbsp pickling spice
  
• 1-1/2 tsp dill seeds
  
• 1/2 tsp dried crushed red pepper
  






Instructions



1. Combine all ingredients except dill sprigs in a 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 to cover. Place a few dill sprigs in each jar. Cover jars with lids and close tightly.
   
   
3. Refrigerate at least 10 days. (Pickles will stay fresh for up to 1 month.) Keep refrigerated.
   
   Makes three 1-1/2-pint jars.