Hot and Spicy Kosher Dills

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 handful Dill, Fresh
  • 3 Garlic cloves
  • 1 package Pickling cucumbers, small

• Baking & Spices

  • 1/8 tsp Mustard seed
  • 1 tsp Peppercorns, whole black
  • 1/2 tsp Red pepper flakes
  • 1 tsp Salt

• Oils & Vinegars

  • 1 cup Distilled vinegar, white

• Liquids

  • 1 cup Water, filtered

Found on flavorite.net

Directions

• 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!
• Youll 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. Youll 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.