These spicy pickles are delicious and have a nice hint of sweetness. Plan to double the amount of crushed red pepper if you like them really hot and spicy — yum!
Ingredients
- 12 3 to 4 inch long pickling cucumbers
- 2 cups water
- 1 ¾ cups white vinegar
- 1 ½ cups chopped fresh dill weed
- ½ cup white sugar
- 8 cloves garlic, chopped
- 1 ½ tablespoons coarse salt
- 1 tablespoon pickling spice
- 1 ½ teaspoons dill seed
- ½ teaspoon red pepper flakes, or to taste
- 4 sprigs fresh dill weed
Directions
Step 1
Gather all ingredients.
Step 2
Combine cucumbers, water, vinegar, chopped dill, sugar, garlic, salt, pickling spice, dill seed, and red pepper flakes in a large bowl. Stir and let sit at room temperature until sugar and salt dissolve, about 2 hours.
Step 3
Transfer cucumbers to 3 wide-mouth, 1 1/2-pint jars, placing 4 cucumbers into each jar. Add enough vinegar mixture to cover cucumbers. Place 1 sprig of fresh dill into each jar and seal with lids. Refrigerate for 10 days before eating. Use within 1 month.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 70 | |
% Daily Value * | |
Total Fat0g | 0% |
Saturated Fat0g | 1% |
Sodium728mg | 32% |
Total Carbohydrate17g | 6% |
Dietary Fiber1g | 4% |
Total Sugars12g | |
Protein2g | |
Vitamin C10mg | 49% |
Calcium50mg | 4% |
Iron1mg | 5% |
Potassium338mg | 7% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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