Name: Garlic Jalapeno Dill Refrigerator Pickles
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 3
Cuisine: American
Ingredients: 8-10 kirby cucumbers; 2 tablespoons kosher salt; 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

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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Yield: 3 jars

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.

Prep Time 30 minutes

Cook Time 5 minutes

Total Time 35 minutes

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

Serving Size

1 grams
Amount 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.