Recipe: Spicy Dill Pickle - Cougfan

[Blake]

Spicy Dill Pickle, Cougfan
12 Pickling Cucs
2 cups water
1 3/4 cups white distilled vinegar
1 1/2 cups packed coarsely chopped fresh dill
1/2 cup sugar
8 garlic cloves
1 1/2 tbs pickling spice
1/ 1/2 tsp dill seed
1/2 tsp dries crushed red pepper

Combine all ingredients except dill sprigs in large bowel. Stir, let stand at room temp for 2 hours until sugar and salt dissolve.

Transfer 4 cucs 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 close tightly. Refrigerate at least ten days. Pickles stay fresh for up to two months.