Step 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.

Step 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.