Makes 12 pickles

Prep time: 20 minutes

Note: Must be made 10 days ahead. Pickles will keep, refrigerated, for up to 1 month.

3 (1 ½ pint) wide mouth jars

12 pickling cucumbers
2 ½ cups water
2 cups distilled white vinegar
¼ cup sugar
1 1/2 tablespoons coarse salt
8 garlic cloves, minced
1 tablespoon pickling spice
1 1/2 teaspoons dill seeds
1/2 teaspoon dried crushed red pepper

1 1/2 cups packed coarsely chopped fresh dill
6 sprigs fresh dill to tuck in jars

Place 4 cucumbers in each of three 1-½ pint wide-mouth jars; set aside.

In a medium saucepan combine the water, vinegar, sugar, salt, garlic and spices. Cook over medium low heat until sugar and salt are dissolved, about 5 minutes. Let cool. Stir in the chopped dill. Divide pickling mixture between the jars to cover the cucumbers. Place a 2 dill sprigs in each jar. Cover jars with lids. Refrigerate at least 10 days, turning the jar occasionally. Refrigerate any leftovers.

Note: If you can’t located pickling spice, try this recipe. Measure out what you need for pickles.

Pickling Spice

2 tablespoons Mustard Seed

1 tablespoons Whole Allspice

2 teaspoons Coriander Seeds

2 whole cloves

1 teaspoon ground Ginger

1 teaspoon crushed Red Pepper flakes

1 Bay leaf, crumbled

Combine all ingredients.