Spicy pickled cucumbers with dill

75 g sugar

12 cucumbers (length 10-15 cm)

8 cloves garlic

4 sprigs fresh dill

2 3/4 Cup water

1,5 Cup chopped dill

1 glass the vinegar 9%

1,5 tbsp. coarse salt

1,5 tsp. fennel seed

1/2 tsp. red pepper/spicy chili

allspice pepper

Garlic, peel and chop.

Mix in a large bowl with water and vinegar and chopped dill, add the garlic, Chahar, all seasoning, red pepper flakes and fennel seeds.

If cucumbers are large, they need to be cut, small pickling whole.

Put cucumbers in a container to the rest of the ingredients, stir, leave for 2 hours at room temperature the sugar and salt dissolve.

Put cucumbers and spices in jars (for this recipe in 3 banks of 750 ml capacity), each jar will fit about 4 cucumber.

Pour remaining after marinating liquid to the cucumbers into the jars.

To put in each jar on a sprig of fresh dill, close the jars with lids.

Remove spicy pickled cucumbers with dill in the fridge and wait 10 days, after 10 days of cucumbers can be eaten, can store them for about 30-40 days.