Spicy Dill Pickles

• 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

1. Combine all ingredients except dill sprigs in large bowl.
2. Stir, let stand at room temperature 2 hours until sugar and salt dissolve.
3. Transfer 4 cucumbers to each of three 1 1/2-pint wide-mouth jars.
4. Pour pickling mixture over to cover.
5. Place a few dill sprigs in each jar.
6. Cover jars with lids and close tightly.
7. Refrigerate at least 10 days.
8. Pickles will stay fresh for up to 1 month.
9. Keep refrigerated.

cucumbers, water, white vinegar, dill, sugar, garlic, coarse salt, pickling spice, dill seeds, red pepper

Taken from www.epicurious.com/recipes/food/views/spicy-dill-pickles-2318 (may not work)