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Sweet n Spicy Garlic Dill Pickles
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12 3 to 4 inch long pickling cucumbers | |
2 cups | water |
1 3/4 cups | white vinegar |
1 1/2 cups | chopped fresh dill weed |
1/2 cup | white sugar |
8 cloves | garlic, chopped |
1 1/2 tablespoons | coarse salt |
1 tablespoon | pickling spice |
1 1/2 teaspoons | dill seed |
1/2 teaspoon | red pepper flakes, or to taste |
4 sprigs | fresh dill weed |
Directions
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.
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.
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