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.