These refrigerator pickles have the perfect crunch, and packed with flavor! Sure to become a new family favorite!
Summer is prime time for pickling. These Garlic Jalapeño Dill Refrigerator Pickles do not disappoint. They are great as an appetizer or along side your favorite sandwich or burger.
You can slice the cucumbers in half or even quarters to make spears.
The pickles cure right in your fridge and are ready in about a week. The jalapeno adds just the right amount of spice, although you could leave that out if you choose too. If you love love jalapeños like we do you have to check out my Refrigerator Pickled Jalapeños.
Making your own homemade version is super easy and you will never want store bought again. If you don’t grow your own pickling cucumbers you can easily pick some up at your local farmers market or even the grocery store.
Some items I used to make these refrigerator pickles!
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Garlic Jalapeno Dill Refrigerator Pickles
These Garlic Jalapeño Dill Refrigerator Pickles are the perfect summer snack. No canning required and they make great sandwich toppers.
Ingredients
- 8-10 kirby cucumbers
- 2 tablespoons kosher salt
Brine
- 2 cups water
- 1 cup distilled vinegar
- 1/2 cup slivered onions
- 6 cloves garlic smashed
- i jalapeno sliced
- 4 teaspoons kosher salt
- 2 teaspoons mustard seeds
- 2 teaspoon black peppercorns
- 8 sprigs fresh dill
Instructions
- Slice cucumbers in half or quarters, place in a colander sprinkle kosher salt over them. Set aside 20-30 minutes. Rinse salt from cucumbers.
- In a small pot boil water vinegar, onion, garlic, jalapeno, kosher salt, peppercorns and mustard seeds for 5 minutes. let cool
- Place cucumbers in a jar or glass dish, fresh dill sprigs. Pour mixture over cucumbers let cool to room temperature, cover and place in refrigerator for 1 week.
- Store in refrigerator for several months
Notes
You can also use English cucumbers
Nutrition Information
Yield
9Serving Size
1 gramsAmount Per Serving Calories 51Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 2358mgCarbohydrates 11gFiber 2gSugar 4gProtein 2g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on butteryourbiscuit.com should only be used as a general guideline.
Yes Stacy, Upu can reuse the brine for a second batch. Glad you loved them 🙂
Curious if you have ever reused the brine for a second batch.
It really depends on how large your cucumbers are. But using kirby cucumbers I get two 32 ounces jars out of it.
How many jars does this recipe make?
Ive never tried leaving them whole. Maybe just slice in half. Hope this helps Sara 🙂
I cannot wait to make these! Yumm! Can I leave the Kirby cucumbers while if they are midgets or do they need to be sliced?
Just let it cool down about 10 minutes before putting it in glass container.
Cool the liquid to what temp, before putting in jars.
Thank you Billy!
These are great pictures! Thank you for sharing the recipe, this looks super delicious and definitely the type of pickle my family and I would like to eat! Can’t wait to try it!