Crunchy Spicy Refrigerated Dill Pickles

Make crunchy, spicy dill pickles in your home. It just takes a few ingredients and you can switch the recipe up to make all kinds of different flavored pickles. Never buy store-bought pickles again!

Course Side Dish

Cuisine American

Keyword crunchy pickles, cucumber recipe, dill pickles, homemade pickles, pickles, refrigerated pickles, spicy pickles, summer recipe, sweet pickles

Prep Time 10 minutes

resting time 2 hours

Servings 10

Ingredients

12 large cucumbers

Brine

2 cups water
2 cups white vinegar
2 cups fresh dill, chopped
1/2-1 t. red pepper flakes, depending on how spicy you want your pickles to be
2 T. sugar for dill pickles. If you want to make sweet pickles, add 1/4-1/2 cup sugar, depending on how sweet you want your pickles to be
8 cloves garlic, minced
2 T. coarse salt
dash tumeric
2 t. dill seed
4 sprigs fresh dill weed
3 T. Pickling Spice

Homemade Pickling Spice

2 T. coriander seeds
2 T. ground pepper
1/2 t. mustard powder
dash cinnamon

Instructions

In a large bowl, add ice cubes and ice water. Put WHOLE cucumbers in bowl and let sit for 2 hours.
After two hours, cut cucumbers into spears or slice them up.
In a large bowl, combine the cucumbers, water, vinegar, chopped dill, sugar, garlic, salt, pickling spice (or homemade pickling spices above) dill seed and red pepper flakes.
Let the cucumbers and water mixture sit for 2 hours at room temperature until the salt and sugar dissolve.
Take the cucumbers out and put them in glass or plastic containers with lids. Ladel in the brine from the bowl to cover the cucumbers. Place a sprig of fresh dill into each jar and put the lids on.
Refrigerate the containers for at least 10 days before eating. Keep refrigerated and eat within a month.