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.
Servings 12
Calories 38kcal
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
