24hr. Spicy Dill Pickles

24hr. Spicy Dill Pickles with a Wild Twist!

Sun Burst - Hot Pepper Flakes

Get ready to pucker up and feel the heat with these bold and tangy dill pickles, infused with the fiery kick of our signature Sun Burst - Hot Pepper Flakes! These aren't your grandma's pickles—each crunchy bite delivers a zesty punch, as the perfect harmony of fresh dill and garlic meets the wild, fruity heat of our custom pepper blend. Whether you're snacking, sandwich-stacking, or adding a sidekick to your BBQ, these pickles will turn up the flavor and keep your taste buds on their toes. Brace yourself for a wild pickle ride where tangy meets tingly!

Ingredients

• 1 1/4 cups distilled white vineg3 Tbsp. sea salt
• 2 Tbsp. sugar
• 2 cups cold water
• 1 3/4 to 2 lbs. cucumbers (approx. 6), cut into spears
• 2 Tbsp coriander seeds
• 6 large garlic cloves, peeled and sliced
• 1 tsp mustard seeds
• 1 to 2  Tbsp.  Sun Burst - Wild Side Pepper Flakes - Depending on level of spice
• 16 dill sprigs

Directions

• Combine the vinegar, salt, and sugar in a small saucepan over high heat.
• Whisk until salt and sugar are dissolved.
• Transfer the liquid into a bowl and whisk in the cold water.
• Refrigerate brine until ready to use.
• Stuff cucumber spears into two clean 1-quart jars.
• Add coriander seeds, Sun Burst- Hot Pepper Flakes, dill sprigs, and brine into jars, dividing evenly. Add cold water to jars until brine covers the cucumbers.
• Place lids onto jars and shake to mix ingredients.
• Refrigerate about 24 hrs., then serve. The pickles will keep in the refrigerator for up to one month.

"Where peppers run free and flavors roar!" - Wild Side Pepper Co.