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    You are in: Home / Recipes / Homemade Spicy Dill Pickles Recipe
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    Homemade Spicy Dill Pickles

    Total Time:

    Prep Time:

    Cook Time:

    24 hrs 20 mins

    20 mins

    24 hrs

    Retired Greyhound Mom's Note:

    These Dill Pickles are out of this world! Bobby Flay had the recipe posted on Food Network's website. I made them for the holidays and people didn't stop raving about them. They are very easy and delicious. You may adjust the spice to your liking. The longer they sit, the hotter they get. I quartered them both horizontally and vertically to make them more bite-size. We liked them best after 4 days.

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    Ingredients:

    Serves: 4-8

    Yield:

    pieces

    Units: US | Metric

    Directions:

    1. 1
      Combine the vinegar, honey, pepper flakes, coriander, mustard seeds, fennel seeds, cumin and salt in a medium, non-reactive saucepan over high heat and bring to a boil. Let boil for 2 minutes; remove from the heat and let sit until cooled to room temperature. Add the dill and cilantro. Place the cut cucumbers in a medium bowl and pour the cooled vinegar mixture over them. Refrigerate, covered for 24 hours or up to 4 days. (leaving them longer just makes them hotter but still delicious.) Cooking time includes refrigeration.

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    Ratings & Reviews:

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    Nutritional Facts for Homemade Spicy Dill Pickles

    Serving Size: 1 (83 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 61.6
     
    Calories from Fat 5
    61%
    Total Fat 0.5 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 1748.6 mg
    72%
    Total Carbohydrate 14.9 g
    4%
    Dietary Fiber 1.1 g
    4%
    Sugars 11.2 g
    44%
    Protein 1.3 g
    2%

    The following items or measurements are not included:

    rice wine vinegar

    white peppercorns

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