Spicy Refrigerator Dill Pickles

Spicy Refrigerator Dill Pickles

176
FAIRYFAHRENHOLZ 3

"This is a wonderful, spicy dill pickle with a nice hint of sweetness. Plan to at least double the amount of crushed red pepper if you like it REALLY spicy...YUM!"

Ingredients

10 d 2 h 15 m {{adjustedServings}} servings 70 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 70 kcal
  • 3%
  • Fat:
  • 0.3 g
  • < 1%
  • Carbs:
  • 16.9g
  • 5%
  • Protein:
  • 1.6 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 728 mg
  • 29%

Based on a 2,000 calorie diet

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Directions

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  1. In a large bowl, combine the cucumbers, water, vinegar, chopped dill, sugar, garlic, salt, pickling spice, dill seed, and red pepper flakes. Stir, and let stand at room temperature for 2 hours, until the sugar and salt dissolve.
  2. Remove the cucumbers to three 1 1/2 pint wide mouth jars, placing 4 cucumbers into each jar. Ladle in the liquid from the bowl to cover. Place a sprig of fresh dill into each jar, and seal with lids. Refrigerate for 10 days before eating. Use within 1 month.
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Reviews

176
  1. 215 Ratings

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I made a batch of these pickles and everyone I gave then to really like the pickles. But you need to cut back on the sugar. I made a double batch of brine and I only used 2 Tbs of sugar and I ...

believe it or not...my first attempt at making dill pickles and I'M SOOOO HOOKED!!! we started 8 days ago and could just not wait another 2 days! crisp...cold...deelicious dill pickles. regio...

This was a quick and easy way to use up those extra cukes in our fridge! I halved the sugar because I like more of a tart and garlicky pickle--wonderful!