Prep 288 hrs
Cook 0 mins
Plan well ahead these need to chill for a minimum of 12 days, but use with a month, adjust the red pepper flakes to taste, the amount listed with give you mild heat, I use about 3 teaspoons for extreme heat! ----- you will need 12 cucumbers and three 1-1/2-pint wide mouth jars, you may double this recipe but make two separate recipes in two large bowls (12 cucumbers for each bowl) this recipe can also be made to process. These dill pickles are spicy with a hint of sweetness, and worth making :)
- 12 pickling cucumbers (about 3-4 inches long)
- 2 cups water (use distilled bottled room temperature water)
- 1 3⁄4 cups white vinegar
- 1 1⁄2 cups chopped fresh dill weed
- 1⁄2 cup white sugar
- 15 large garlic cloves, coarsely chopped
- 1 1⁄2 tablespoons coarse pickling salt
- 2 tablespoons pickling spices
- 2 teaspoons dill seeds
- 1 teaspoon dried red pepper flakes (or to taste)
- 4 sprigs fresh dill weed
- Thoroughly wash and scrub all the cucumbers under cold water.
- In a very large bowl add in water, vinegar, 1-1/2 cups chopped fresh dill, sugar, chopped garlic, salt, pickling spice, dill seed and red pepper flakes; stir well with a wooden spoon.
- Add in the pickles.
- Let stand at room temperature for 2 hours, stirring occasionally.
- Remove the cucumbers from the brine and divide into three 1-1/2-pint wide-mouth jars (4 cucumbers in each jar).
- Ladle the brine between the jars to cover the cucumbers completely (if you can make certain to get at least a few red pepper flakes in each jar).
- Place 1 sprig of fresh dill into each jar.
- Seal tightly with clean lids.
- Place in the refrigerator for a minimum of 12 days (gently shaking the jars every so often during the 12 days).
- Use before 1 month.