Spicy Dill Pickles

These are soooo good (and easy)! I can easily polish off a whole jar myself. I love that they are crunchy too, unlike the recipes that require boiling.


Spicy Dill Pickles

• 12 pickling cucumbers
• 2 cups water
• 1 3/4 cups distilled white vinegar
• 1 1/2 cups packed coarsely chopped fresh dill
• 1 tablespoon 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

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 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.