Easy Jalapeño Garlic Dill Refrigerator Pickles (no canning) are crunchy, with a spicy zing of jalapeno, the tang of vinegar, and a fresh dill taste!
Hey, I know you see the jars and are thinking…oh that must be hard…but you can make your own refrigerator pickles at home…
What a fun project, he really enjoyed the whole process, here he is making sure they are just perfect.
Quick Dill Pickles last 2 weeks in the fridge, not a problem in our home…
Take some time and make these pickles. You will be rewarded with crunchy jalapeno dill pickles with just the right tang of vinegar and a nice taste of fresh dill.
Make spears, chips, and halves, and wait just one day to let the flavors develop. Once you can’t wait any longer, crack open a jar.
- 8 peeled cloves garlic
- 8 pieces fresh dill
- 4 fresh jalapenos
- 5 cups distilled white vinegar
- 2 tablespoons whole mixed color peppercorns or black peppercorns
- 1 tablespoon coriander seeds
- 1 tablespoon mustard seeds
- 3 tablespoons kosher sea salt
- 3-4 pounds of pickling cucumbers
- 4- quart jars 32 oz jars with lids and bands
Wash cucumbers and jalapenos in water with a splash of vinegar.
Slice jalapeno into 1/4' slices and set aside.
Lay cucumbers on a clean towel.
Slice cucumbers into spears, halves, or 1/2" round chips.
Place cut cucumbers in a colander, sprinkle 1 tablespoon salt all over the cut cucumbers and toss gently.This helps draw out the water in the cucumbers to keep them crunchy.
Don't rinse off the salt and let cucumbers rest while making pickling liquid. If you have time, let the cut cucumbers rest with salt on them for up to 3 hours so they are crisp and the flavor is better.
In a large pot, bring vinegar and 6 cups of water to a boil.
Add 2 tablespoons salt, mustard seeds, coriander seeds, and whole peppercorns.
Bring pickling liquid to a boil, stirring occasionally, then reduce to a simmer for 5 minutes.
Remove from heat and cool till lukewarm.
In each jar, place 2 peeled garlic cloves, 2 fresh dill pieces, and 5-8 jalapeno slices.
Divide the cucumbers between the jars, they should fit in tight.
Ladle lukewarm brine into jars and cover the cucumbers completely, fill within 1/2" of jar rim.
Let jars rest on the counter uncovered for an hour.
Put lids and rings on jars and keep the pickles in the refrigerator.
Wait 24 hours before eating the pickles for best flavor.
Store in the fridge for up to 2 weeks.
Wait 24 hours before eating the pickles for best flavor. Store in the fridge for up to 2 weeks. Notes Sterilize your jars by washing in the dishwasher or placing in a pot of boiling water. Clean your lids and rings in a pan of simmering water on the stove.
My Kitchen Garden
And here is a pickling cucumber just before I picked it. I Only got a few last Summer, and we, of course, made even more refrigerator dill pickles.
Use Kerr quart sterilized jars..and beautiful fresh ingredients…
My husband loves pickles, and we made these together…
Fresh Dill Tip:
Occasionally, you need to refresh wilted dill. Simply cut off 1/2 inch of the bottom stem, and submerge in a bowl of ice water for 30 minutes. You will be amazed as it springs back to freshness!
Discard any black or spoiled bits of dill, and use the freshest pieces in your quick dill pickles.
How To Make Jalapeno, Garlic, Dill Refrigerator Pickles:
Pour into jars once the solution is lukewarm within 1/2″ of the rim of the jar.
These pickles are now ready for the refrigerator, they are super green at first and will change to a little darker color in the fridge.
Make some quick refrigerator dill pickles, I promise you will enjoy the process as it is quite relaxing.
Plus, they are delicious. Since these pickles are meant to eat within a couple of weeks, you can give extra jars to a friend or a neighbor or serve them at a family gathering or picnic.
All the Best Dishes,
Quick Pickled Red Onions, are made in 30 minutes and take grilled burgers and tacos to a whole new level..
Refrigerator Pickled Green Beans, are a great snack or bloody mary garnish…