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Garlic Jalapeno Dill Refrigerator Pickles

Servings 3 jars
Calories 129 kcal
Author Wendie

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

  1. Slice cucumbers in half or quarters, place in a colander sprinkle kosher salt over them. Set aside 20-30 minutes. Rinse salt from cucumbers.
  2. In a small pot boil water vinegar, onion, garlic, jalapeno, kosher salt, peppercorns and mustard seeds for 5 minutes. let cool
  3. 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.
  4. Store in refrigerator for several months

Recipe Notes

You can also use English cucumbers

Nutrition Facts
Garlic Jalapeno Dill Refrigerator Pickles
Amount Per Serving
Calories 129 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Sodium 7778mg338%
Potassium 1142mg33%
Carbohydrates 20g7%
Fiber 7g29%
Sugar 11g12%
Protein 6g12%
Vitamin A 576IU12%
Vitamin C 26mg32%
Calcium 140mg14%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.