This is the best pickle recipe EVER! No more being disappointed with the lack of a really great Hot and Spicy Kosher Dills with a little bite.
Hot and Spicy Kosher Dills
This is the best pickle recipe EVER! No more being disappointed with the lack of a really great Hot and Spicy Kosher Dills with a little bite.
- 1 package small pickling cucumbers (these come in packs of six, usually, in a little Styrofoam carton covered in cling wrap)
- 1 cup white distilled vinegar
- 1 cup filtered water
- 1/2 teaspoon red pepper flakes
- 1 teaspoon whole black peppercorns
- 1 teaspoon salt
- 1/8 teaspoon mustard seed
- 3-4 garlic cloves, minced roughly
- 1 handful fresh dill, trimmed of stems
- Wash your cucumbers well and dry. Cut off the stem ends and slice them into spears.
- In a large bowl, whisk together the vinegar, water and spices. No heating required!
- You'll need a large Ball jar or other type of jar with a tight fitting seal for these pickles. Stuff cucumbers into the jar along with the minced garlic and the dill. You'll want them to have a LITTLE bit of room to move around so that you can shake up the jar every day.
- Pour in the brine. Put the lid on and tuck them in the fridge for a week. Every day I gave the jar a good shake and turned it upside down to make sure the garlic cloves and spices got nicely distributed.
