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Home / Appetizers & Snacks / Refrigerator Dill Pickles

Refrigerator Dill Pickles

Published: June 13, 2019 | Last Updated: June 15, 2019 | By Lisa Hatfield 6 Comments

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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…

Refrigerator Dill Pickles filled jars and ready to go into the fridge

Quick Dill Pickles last 2 weeks in the fridge, not a problem in our home…

Jalapeño Garlic Quick Dill Pickles chip pull

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

Jalapeño Garlic Quick Dill Pickles Summer 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.

Jalapeño Garlic Quick Dill Pickles garden pickle growing on a vine

Use Kerr quart sterilized jars..and beautiful fresh ingredients…

Filling the jars with Jalapeño Garlic Dill Refrigerator Pickles with dill and garlic in jars
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! #refrigeratorpickles #nocanningpickles #dillpickles #pickles #lowcaloriesnacks #easypickles
Jalapeño Garlic Quick Dill Pickles jars
Reaching into a jar of Jalapeño Garlic Quick Dill Pickles while filling jars

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.

Dill in colander ready to make Jalapeño Garlic Dill Refrigerator Pickles

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:

Prepare cucumbers and jalapenos:
 
Step 1: Wash cucumbers and jalapenos in water with a splash of vinegar.
Step 2: Slice jalapeno into 1/4′ slices and set aside.
Step 3: Lay cucumbers on a clean towel.
Step 4: Slice cucumbers into spears, halves, or 1/2″ round chips.
Step 5: 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.
Step 6: 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:
 
Step 1: In a large pot, bring vinegar and 6 cups of water to a boil.
Step 2: Add 2 tablespoons salt, mustard seeds, coriander seeds, and whole peppercorns.
Step 3: Bring pickling liquid to a boil, stirring occasionally, then reduce to a simmer for 5 minutes.
Step 4: Remove from heat and cool till lukewarm.

Fill jars:

Step 1: In each jar, place 2 peeled garlic cloves, 2 fresh dill pieces, and 5-8 jalapeno slices.
Step 2: Divide the cucumbers between the jars, they should fit in tight.
Step 3: Ladle lukewarm brine into jars and cover the cucumbers completely, fill within 1/2″ of jar rim.
Step 4: Let jars rest on the counter uncovered for an hour.
Step 5: Put lids and rings on jars and keep the pickles in the refrigerator.
Step 6: Wait 24 hours before eating the pickles for best flavor.
Step 7: Store in the fridge for up to 2 weeks.
 
Ingredients for Jalapeño Garlic Quick Dill Pickles with dill in colander
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! #refrigeratorpickles #nocanningpickles #dillpickles #pickles #lowcaloriesnacks #easypickles

Step 1: Pack the jars full, and tightly, the jars below weren’t quite full when I snapped the photo.

Side view of jars of Jalapeño Garlic Dill Refrigerator Pickles going into jars

Step 2: Pour into jars once the solution is lukewarm within 1/2″ of the rim of the jar.

Jars of Jalapeño Garlic Refrigerator Dill Pickles being filled

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.

Refrigerator Dill Pickles filled jars and ready to go into 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:

Savvy Kitchen Tip: Quick Pickled Red Onions
Try on hamburgers, salads, tacos, and pulled pork or grilled cheese sandwiches. Make Refrigerator Pickled Red Onions in 1 hour, keep in the fridge for 3-4 weeks!
Check out this recipe
Pickled red onions in a white dish and a silver spoon that scooped them out dripping on the table.
Refrigerator Pickled Green Beans (Bloody Mary Garnish)
Refrigerator Pickled Green Beans made in Mason jars (NO canning) and keep for up to 1 month. Use as a snack, in salads, or as a Bloody Mary garnish!
Check out this recipe
Refrigerator Pickled Green Beans (Bloody Mary Garnish) fork stick

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

Jalapeño Garlic Quick Dill Pickles chip pull
Print Pin Recipe

Jalapeno, Garlic, Dill Refrigerator Pickles

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!
Course Appetizers, Dips, & Snacks
Cuisine American
Keyword easy pickles, homemade pickles recipe, spicy pickles
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 16 people
Calories 35kcal
Author Lisa Hatfield

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.

Notes

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.

Nutrition

Serving: 0g | Calories: 35kcal | Carbohydrates: 3g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 1312mg | Potassium: 159mg | Fiber: 1g | Sugar: 1g | Vitamin A: 145IU | Vitamin C: 7.8mg | Calcium: 31mg | Iron: 0.5mg
Tried this recipe?Let’s see it on Instagram! Follow us @Delicious.Table and tag us on your recipe photo with #delicioustable
Need ingredients or equipment to make this recipe? Shop Now Every cooking product recommended I own, use, and love how they perform in my kitchen. Happy Cooking! Lisa
Disclosure: As an Amazon Associate, Delicious Table earns advertising fees from qualified purchases linking to Amazon.com

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Filed Under: Appetizers & Snacks, Healthy Recipes, Low Carb & Keto, Low Sugar, Reader Favorites, Savvy Kitchen Tips, Side Dishes & Vegetables, Vegan, Vegetarian Tagged With: Appetizers and Snacks, Ball Canning, Cucumber Pickles, Dill Pickle Chips, Dill Pickles, Grill Side, Hamburgers and Pickles, Kerr Canning, Pickle Chips, Pickle Spears, pickles, quick dill pickles, refrigerator dill pickles, Summer Pickles

We Love Comments & Recipe Ratings

Reader Interactions

Comments

  1. Jessica Robinson says

    April 22, 2018 at 5:23 PM

    5 stars
    Oh 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!!!

    Reply
  2. Miranda says

    October 26, 2018 at 9:42 AM

    Wow I can’t wait to try this! I love how thick these chips are cut. Thanks for sharing!

    Reply
    • Lisa says

      October 29, 2018 at 7:02 PM

      Thanks, Miranda, I used one of those inexpensive crinkle cutters…we appreciate your comment so much!

      Reply
  3. Sam says

    October 31, 2018 at 1:22 PM

    Looks great! Thanks so much for sharing! I love the idea of jalapenos

    Reply
  4. Elizabeth Ann Cooper says

    July 6, 2019 at 2:31 PM

    Can this recipe be used for canning?

    Reply
    • Lisa says

      July 8, 2019 at 8:39 AM

      Hello Elizabeth, this recipe is just for quick refrigerator pickles (not for canning). If you are interested in canning, I would look for the Ball canning cookbook as a resource, it is considered to be a very good recipe source.

      Reply

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