Spicy Refrigerator Dill Pickles

Ingredients and Weight:

• 4 pounds English cucumbers, thinly sliced
• 1 tablespoon pickling salt
• 2 cups white vinegar
• 1 cup water
• 1/2 cup sugar
• 1 tablespoon whole coriander seeds
• 1 tablespoon whole mustard seeds
• 1 tablespoon fennel seeds
• 1 teaspoon red pepper flakes
• 2 garlic cloves, peeled and smashed
• 1 dill sprig

Preparation Time:

• 20 minutes

Cooking Time:

• None

Difficulty Level:

• 1 out of 5 (Simple)

Preparation Method Steps:

1. In a large bowl, toss the cucumbers with the pickling salt. Let sit for 1 hour.
2. Rinse the cucumbers thoroughly and pat dry with paper towels.
3. In a large saucepan, combine the vinegar, water, sugar, coriander seeds, mustard seeds, fennel seeds, red pepper flakes, garlic, and dill. Bring to a boil.
4. Remove from heat and pour over the cucumbers.
5. Let cool to room temperature, then transfer to a glass jar with a lid.
6. Refrigerate for at least 2 days before serving.

Nutritional Information:

• Calories: 15 per serving
• Fat: 0 grams
• Protein: 1 gram
• Carbohydrates: 4 grams
• Sugar: 3 grams

Dish Characteristics:

• Spicy and tangy
• Crunchy and refreshing
• Perfect for snacking or as a side dish

User Comments:

• "These pickles are the perfect balance of spicy and dill. They're so addictive!"
• "I love the crunch of these pickles. They're perfect for snacking on or adding to salads."
• "These pickles are so easy to make and they turn out so delicious. I definitely recommend them!"

Special Precautions and Tips:

• Make sure to use English cucumbers, as they are less bitter than regular cucumbers.
• If you don't have a dill sprig, you can use 1 teaspoon of dried dill weed.
• The pickles will keep in the refrigerator for up to 2 months.