Spicy Dill Pickles

• 12 pickling cucumbers
• 2 cups water
• 1 3/4 cups distilled white vinegar
• 1 1/2 cups packed coarsely chopped fresh dill
• 1/2 cup sugar
• 8 garlic cloves, chopped
• 1 1/2 tablespoons coarse salt
• 1 Tbls Spicely® Pickling Spice
• 1 1/2 tsp Spicely® Dill Seeds
• 1/2 tsp Spicely® Chili Pepper Crushed

Combine all ingredients except dill sprigs in large bowl. Stir, let stand at room temperature 2 hours until sugar and salt dissolve.

Transfer 4 cucumbers to each of three 1 1/2-pint wide-mouth jars. Pour pickling mixture over to cover. Place a few dill sprigs in each jar. Cover jars with lids and close tightly. Refrigerate at least 10 days. Pickles will stay fresh for up to 1 month. Keep refrigerated.

Slightly Sweet Dill Refrigerator Pickles

• 1 small sweet onion (such as Vidalia or Maui), thinly sliced
• 2 pounds medium pickling cucumbers, scrubbed, sliced 1/4-inch-thick
• 1 large bunch dill, coarsely chopped (stems included)
• 2 – 3 Tbls Spicely® Pickling Seasoning
• 1 1/2 cups apple cider vinegar - substituting rice vinegar produces a pickle that's less tart.
• 1 cup water
• 1 cup sugar
• 3 Tbls coarse kosher salt

Divide sliced onion between two 1-quart wide-mouth glass jars. Pack cucumber slices horizontally in jars. Top each jar with dill.

Add Spicely® Pickling Seasoning in medium saucepan. Add vinegar, 1 cup water, sugar, coarse salt, and dill seeds. Bring mixture to boil over medium-high heat, stirring until sugar dissolves.

Ladle mixture evenly over cucumbers. Leave jars uncovered and chill 24 hours. Cover glass pickle jars tightly with lids. DO AHEAD: Can be made 1 week ahead. Keep refrigerated.