Sweet and Dillyiscious Picklesv
Talk about easy! Talk about dillyicious! Talk about sweet! They reminded me of a bread and butter pickle at first, then the sweetness faded and I got a subtle dill aftertaste, then the crushed red peppers hit the edges of my tongue and I went gaga! You have to try them!
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 24
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1/4 tsp crushed red pepper flakes
- 1 1/2 cups apple cider vinegar
- 3 tbsp kosher salt
- 2 lbs pickling cucumbers (or mini snacker cucumbers)
- 3 tbsp pickling spice like mccormick's
- 1 water water
- 1 cup sugar (or less)
- 3/4 oz fresh dill weed (1 pkg.)
- Carbohydrate 0.211379891417765 g
- Cholesterol 0 mg
- Fat 0.013160458085 g
- Fiber 0.0237043738325445 g
- Protein 0.032904796851875 g
- Saturated Fat 0.001142803558125 g
- Serving Size 1 1 Serving (55g)
- Sodium 454.759638704739 mg
- Sugar 0.187675517585221 g
- Trans Fat 0.00198592883290625 g
- Calories 4 calories
Wash cucumbers and cut into 1/2†discs or into spears. Tightly pack into 2 or 3 sterilized quart jars and top with the dill weed. Lightly crush the pickling spice with a mortar and pestle. Place in a medium non-reactive pan. Add cider vinegar, crushed pepper, water, sugar and salt. Bring to a boil, reduce heat and cook until the sugar and salt dissolves. Pour over the jarred cucumbers and dill weed. Let cool completely, cover and refrigerate for 7 days for best flavor. Makes 3 quarts.
