12 3 to 4 inch long pickling cucumbers (I'm not quiet sure how many cucumbers I used)
2 cups water
1 3/4 cups white vinegar
1 1/2 cups chopped fresh dill weed (I didn't do this)
1/2 cup white sugar (after reading the reviews posted on Allrecipes.com, I decided to bump it down to 1 Tablespoon of sugar)
8 cloves garlic, chopped
1 1/2 Tablespoons coarse salt (I used Kosher salt)
1 Tablespoon pickling spice
1 1/2 teaspoons dill seed (I didn't use this at all)
1/2 teaspoon red pepper flakes, or to taste (I just sprinkled some in but I also used a jalapeno in my mixture for some extra heat - I like hot stuff!)
4 sprigs fresh dill weed (I just bought a packet of the fresh dill from the produce section and used the whole packet in the mixture)
1. In a large bowl (I did mine in a big pot), combine cucumbers, water (I used hot water), vinegar, dill, sugar, garlic, salt, pickling spice, red pepper flakes, and jalapenos. Stir, and let stand at room temperature for 2 hours, until the sugar and salt dissolve. (I also made two batches of the liquid to cover all the cucumbers and I actually thought about making 3 batches.)
2. Remove the cucumbers to three 1 1/2 pint wide mouth jars, placing 4 cucumbers into each jar. Ladle in the liquid from the bowl to cover. Place a sprig of fresh dill into each jar, and seal with lids. Refrigerate for 10 days before eating. Use within 1 month. (I sliced my cucumbers up so they are chip size. And then I just filled the jar up - of course I had to taste one or two or three...haha...And they are yummy...After I put them in the jar I ladled liquid into it and shut it and then put it in the refrigerator!)
And now time for pictures...........
Top - All of the cucumbers I had.
Bottom - All of those cucumbers sliced up.
Top - This is the second batch...
Bottom - This is one of the jars from the first batch...They look pretty and they taste good too...Can't wait for some time to pass and they get more taste to them from being in the liquid.