about 1 dozen pickling cucumbersabout 3-4 inches long
2cupswater
1 3/4cupswhite vinegar
1.5cupschopped fresh dill
1tablespoonsugar
8clovesgarlicchopped
1.5tablespoonssalt
1tablespoonpickling spice
1teaspoonred pepper flakesor less or more to taste
Instructions
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.