These spicy refrigerator dill pickles have the perfect crunch, and are 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 alongside your favorite sandwich or burger. 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.
Let's take a quick look at the ingredients
- Kirby Cucumbers
- Garlic
- Fresh Dill
- Jalapenos
- Kosher salt
- Whole Black Peppercorns
- Mustard Seeds
- Onion
- White Vinegar
You can slice the cucumbers in half or even quarters to make spears. The jalapeno adds just the right amount of spice, although you could leave that out if you choose to. If you love jalapeños like we do you have to check out my Refrigerator Pickled Jalapeños.
Do I have to boil the brine?
Boiling the brine will help all the flavors meld together. Just make sure your brine is cooled before adding it to your pickles, or else you will risk cooking your pickles.
How Long until they are ready to eat?
The pickles cure right in your fridge and are ready to eat in about a week.
How long will refrigerator pickles last?
Homemade refrigerator pickles will last up to 3 months in the refrigerator, however the longer they sit the less crunchy they will become.
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
- 1 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.
8-10 kirby cucumbers should fill two 32ouce mason jars.
I add 1 large jalapeno sliced but if you would like it a little hotter added another one.
Nutrition Information
Yield
9Serving Size
3Amount Per Serving Calories 51Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 10gCholesterol 0mgSodium 1406mgCarbohydrates 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.
How could I use this recipe to cann for shelf life instead of the refrigerator?
Remove the jalapeño seeds to render peppers much less hot yet more flavorful.
Yes I just add 1 jalapeno but if you like a little more spice you can slice up another one.
On the amount of jalapeños, is that a typo “i”? Was it 3? (Above “i” on the keyboard, or “1”?