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garlic jalapenos dill 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.
Course Appetizer
Cuisine American
Keyword pickles
Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Servings 12
Calories 38kcal
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
  • 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

Serving: 1pickle | Calories: 38kcal | Carbohydrates: 8g | Protein: 1g | Polyunsaturated Fat: 2g | Sodium: 1055mg | Fiber: 1g | Sugar: 3g