Rating: 4.5 stars
288 Ratings
  • 5 star values: 220
  • 4 star values: 43
  • 3 star values: 14
  • 2 star values: 5
  • 1 star values: 6

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!

Recipe Summary

prep:
15 mins
additional:
1 week 3 days 2 hrs
total:
1 week 3 days 2 hrs 15 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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 Facts

70 calories; protein 1.6g; carbohydrates 16.9g; fat 0.3g; sodium 728.1mg. Full Nutrition
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