12 pickling cucumbers
2 cups water
1 3/4 cups distilled white vinegar
1 1/2 cups packed coarsely chopped fresh dill
1/2 cup sugar
8 garlic cloves, chopped
1 1/2 tablespoons coarse salt
1 tablespoon pickling spice
1 1/2 teaspoons dill seeds
1/2 teaspoon dried crushed red pepper
Combine all ingredients except dill sprigs in large bowl. Stir,
let
stand at room temperature 2 hours until sugar and salt dissolve.
Transfer 4 cucumbers to each of three 1 1/2-pint wide-mouth jars.
Pour pickling mixture over to cover. Place a few dill sprigs in
each
jar. Cover jars with lids and close tightly. Refrigerate at least
10
days. Pickles will stay fresh for up to 1 month. Keep
refrigerated.
