SEARCH
More 10 Photos

Spicy Refrigerator Dill Pickles Recipe

Recipe by: FAIRYFAHRENHOLZ

"This is a wonderful, spicy dill pickle with a nice hint of sweetness. Plan to at least double the amount of crushed red pepper if you like it REALLY spicy...YUM!"
Share To Twitter
  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook
  • Ready In10 d 2 h 15 m
  • 1In 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.
  • 2Remove 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.
Ingredients
  • 12 servings
  • 70 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    70
    3%
  • Fat:
    0.3
    < 1%
  • Carbs:
    16.9
    5%
  • Protein:
    1.6
    3%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

10 Photos in the recipe
view all photos
You maybe like