Last Updated June 15th, 2019 at 12:02 am by Lisa
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…
Quick Dill Pickles last 2 weeks in the fridge, not a problem in our home…
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.
What are Refrigerator Pickles?
Refrigerator pickles are delicious pickles that you can make without cooking or CANNING! While they don’t last as long as classic, canned pickles, they are still just as crispy and delicious.
What are Quick Pickles?
Refrigerator pickles are also known as Quick Pickles. They are a quick easy pickle using vegetables without canning and processing. They are pickled in a vinegar, water, and salt (sometimes sugar, too), mixed with spices, stored in the refrigerator, and used within a couple of months.
My Kitchen Garden
On the far right, you can see the pickling cucumber vine creeping up the trellis in early spring. You can easily grow pickling cucumbers or buy them in stores.
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…
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 Much Dried Dill Seed VS. Fresh Dill?
You can use dry dill seed instead of fresh dill, 1 teaspoon dried dill seed equals a tablespoon of fresh dill.
So for this recipe, use 2 tablespoons dill seeds.
What ingredients do you need to make these Refrigerator Pickles?
Equipment:
- 4- quart jars 32 oz jars with lids and bands
Ingredients:
- 8 peeled cloves garlic
- 8 pieces fresh dill (or 2 tablespoons dill seeds)
- 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
How To Make Jalapeno, Garlic, Dill Refrigerator Pickles:
Fill jars:
Step 1: Pack the jars full, and tightly, the jars below weren’t quite full when I snapped the photo.
Step 2: Pour into jars once the solution is lukewarm within 1/2″ of the rim of the jar.
Step 3: 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.
How Long Do Refrigerator Pickles Last?
You can eat your refrigerator pickles in about 5 days, but they will be much better if you can wait for 2 weeks. They will keep in the refrigerator for 2 months but will start to lose their crunch after 30 days.
More Quick Pickle Recipes:
Try on hamburgers, salads, tacos, and pulled pork or grilled cheese sandwiches. Make Quick Pickled Red Onions in 1 hour, keep in the fridge for 3-4 weeks!
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 month, you can give extra jars to a friend or a neighbor or serve them at a family gathering or picnic.
All the Best Dishes,
Lisa
XO
Jalapeno, Garlic, Dill Refrigerator Pickles
Ingredients
- 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
Instructions
Prepare cucumbers and jalapenos:
- 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.
Make pickling liquid:
- 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.
Fill Jars:
- 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.
Jessica Robinson says
April 22, 2018 at 5:23 PMOh my goodness yum!! We grow 40 feet of picking cucumbers each season and I cannot wait to make your delicious pickles. The flavors sound so good!!!
Miranda says
October 26, 2018 at 9:42 AMWow I can’t wait to try this! I love how thick these chips are cut. Thanks for sharing!
Lisa says
October 29, 2018 at 7:02 PMThanks, Miranda, I used one of those inexpensive crinkle cutters…we appreciate your comment so much!
Sam says
October 31, 2018 at 1:22 PMLooks great! Thanks so much for sharing! I love the idea of jalapenos