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charisstomaSPICY GARLIC DILL REFRIGERATOR PICKLES
http://www.mrshappyhomemaker.com/spicy-garlic-dill-refrigerator-pickles/
INGREDIENTS:
about 1 dozen pickling cucumbers (about 3-4 inches long)
2 cups water
1 3/4 cups white vinegar
1.5 cups chopped fresh dill
1 tablespoon sugar
8 cloves garlic, chopped
1.5 tablespoons salt
1 tablespoon pickling spice * see Note
1 teaspoon red pepper flakes (or less or more to taste)
DIRECTIONS:
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.
Note
Try replacing the red pepper flakes with a few of fresh sliced jalapenos for a different, but still yummy, flavor!
* Homemade Pickling Spice Recipe | Taste of Home
https://www.tasteofhome.com/recipes/homemade-pickling-spice
Ingredients
2 tablespoons mustard seed.
1 tablespoon whole allspice.
2 teaspoons coriander seeds.
2 whole cloves.
1 teaspoon ground ginger.
1 teaspoon crushed red pepper flakes.
1 bay leaf, crumbled.
1 cinnamon stick (2 inches)
DIRECTIONS
Combine all ingredients and store in an airtight jar or container. Use in favorite pickle recipes.
Yield: 1/3 cup.
Originally published as Homemade Pickling Spice in Country Woman July/August 1992, p38
http://www.mrshappyhomemaker.com/spicy-garlic-dill-refrigerator-pickles/
INGREDIENTS:
about 1 dozen pickling cucumbers (about 3-4 inches long)
2 cups water
1 3/4 cups white vinegar
1.5 cups chopped fresh dill
1 tablespoon sugar
8 cloves garlic, chopped
1.5 tablespoons salt
1 tablespoon pickling spice * see Note
1 teaspoon red pepper flakes (or less or more to taste)
DIRECTIONS:
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.
Note
Try replacing the red pepper flakes with a few of fresh sliced jalapenos for a different, but still yummy, flavor!
* Homemade Pickling Spice Recipe | Taste of Home
https://www.tasteofhome.com/recipes/homemade-pickling-spice
Ingredients
2 tablespoons mustard seed.
1 tablespoon whole allspice.
2 teaspoons coriander seeds.
2 whole cloves.
1 teaspoon ground ginger.
1 teaspoon crushed red pepper flakes.
1 bay leaf, crumbled.
1 cinnamon stick (2 inches)
DIRECTIONS
Combine all ingredients and store in an airtight jar or container. Use in favorite pickle recipes.
Yield: 1/3 cup.
Originally published as Homemade Pickling Spice in Country Woman July/August 1992, p38
