- 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.