SPICY DILL PICKLES (No Cook)

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SPICY DILL PICKLES (No Cook)

 

1 qt. pickling cucumbers

1 cup water

7/8 cup distilled white vinegar

1/2 cups packed coarsely chopped fresh dill

7 garlic cloves, chopped

2 1/4 tsp. coarse salt

1 tsp. black peppercorns

1 tsp. brown mustard seeds

1 teaspoons dill seeds

2 bay leaves

1/2 tsp. coriander seeds

1/2 teaspoon dried crushed red pepper (optional)

 

 

 

Combine all ingredients except in large jar. Shake well.Cover jar

with lid and close tightly. Leave at comfortable room temperature

for 2-3 days. Shake jar at least once a day. Refrigerate at least

10 days. Pickles will stay fresh for up to 1 month. Keep

refrigerated.

 

 

 

GB