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Garlic and crushed red pepper give these quick-pickled dill spears a spicy kick.
1 pound pickling cucumbers
12 medium garlic cloves
1 cup white vinegar
1/2 cup water
2 tablespoons sugar
2 tablespoons McCormick® Mixed Pickling Spice
1 tablespoon McCormick® Dill Seed
1 tablespoon McCormick® Dill Weed
1 tablespoon McCormick® Mustard Seed
2 teaspoons salt
1 teaspoon McCormick® Red Pepper, Crushed
Cut cucumbers into spears. Place in large glass bowl with garlic cloves. Set aside.
Place remaining ingredients in small saucepan. Bring to simmer on medium heat, stirring to dissolve sugar and salt. Reduce heat to low; simmer 5 minutes. Pour hot liquid over cucumbers and garlic.
Refrigerate 1 hour or until cooled. Serve. Or, cover and refrigerate until ready to serve.
Storage Tip: Store quick-pickled cucumbers in covered glass or plastic bowl, ceramic container or glass jars in refrigerator up to 1 week.
(Amount per serving)