Ingredients

• 4 English cucumbers
• cut in slices
• 2 cups water
• 1 3/4 cups white vinegar
• 6 tablespoons
• dried dill weed
• 1/2 cup Monin Cucumber Syrup
• 8 cloves garlic
• chopped
• 1 1/2 tablespoons coarse salt
• 1 tablespoon pickling spice
• 1 1/2 teaspoons dill seed
• 1 tablespoon Tabasco brand hot sauce
• or to taste
• 4 sprigs fresh dill weed

Glass: Culinary

Glass Size: 16.0.

Instructions

1. In a large bowl, combine the cucumbers, water, vinegar, chopped dill, Monin Cucumber Syrup, garlic, salt, pickling spice, dill seed, and Tabasco sauce. Stir, and let stand at room temperature for 2 hours, until the salt dissolves. 
2. Place the cucumbers to three 1 1/2 pint wide mouth jars. Ladle in the liquid from the bowl to cover. Place a sprig of fresh dill into each jar, and seal with lids. Refrigerate for 5 - 10 days before eating. Use within 1 month.