Garlic and crushed red pepper give these quick-pickled dill spears a spicy kick.
15m
PREP TIME
5m
COOK TIME
8
CALORIES
11
INGREDIENTS
Ingredients
Instructions
Related Recipes
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Ratings And Reviews
Garlic and crushed red pepper give these quick-pickled dill spears a spicy kick.
15m
PREP TIME
5m
COOK TIME
8
CALORIES
11
INGREDIENTS
Ingredients 16 Servings
- 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® Yellow Mustard Seed
- 2 teaspoons salt
- 1 teaspoon McCormick® Crushed Red Pepper
INSTRUCTIONS
- 1 Cut cucumbers into spears. Place in large glass bowl with garlic cloves. Set aside.
- 2 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.
- 3 Refrigerate 1 hour or until cooled. Serve. Or, cover and refrigerate until ready to serve.
NUTRITION INFORMATION
(per Serving)
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Ingredients 16 Servings
- 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® Yellow Mustard Seed
- 2 teaspoons salt
- 1 teaspoon McCormick® Crushed Red Pepper
INSTRUCTIONS
- 1 Cut cucumbers into spears. Place in large glass bowl with garlic cloves. Set aside.
- 2 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.
- 3 Refrigerate 1 hour or until cooled. Serve. Or, cover and refrigerate until ready to serve.
TIPS AND TRICKS
Storage Tip: Store quick-pickled cucumbers in covered glass or plastic bowl, ceramic container or glass jars in refrigerator up to 1 week.
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