about 1 dozen pickling cucumbersabout 3-4 inches long
1 3/4cupswhite vinegar
1.5cupschopped fresh dill
1teaspoonred pepper flakesor less or more to taste
Wash all your cucumbers. The fresher picked the better for the best texture & flavor! Slice into spears, slices, or leave whole.
In a large bowl, combine the water, vinegar, chopped dill, sugar, garlic, salt, pickling spice, & red pepper flakes. Stir. Add the cucumbers & let stand at room temperature for 2 hours, until the sugar & salt dissolve.
Place the cucumbers in your jars. I used quart sized because we eat a ton of these at once, but you can use pint sized too. Ladle in the liquid from the bowl to cover the cucumbers. Place a sprig of fresh dill into each jar, & seal with lids. Refrigerate for 10 days before eating. Use within 6 weeks.