Go Back
+ servings
A person pulling a dill pickle chip out of a clear glass canning jar of homemade pickles.
Print Recipe
4.29 from 7 votes

Jalapeno-Dill Refrigerator Pickles (No-Canning)

Refrigerator Pickles with jalapeno, garlic, and fresh dill. This pickling recipe requires no canning to make crunchy homemade dill pickles.
Prep Time20 mins
Cook Time10 mins
salt cucumbers-rest time3 hrs
Total Time3 hrs 30 mins
Course: Sauces, Marinades, & Condiments
Cuisine: American
Keyword: dill pickle recipe, quick pickles, refrigerator dill pickle recipe, refrigerator pickles
Servings: 16 people
Calories: 35kcal

Ingredients

jar ingredients

  • 3-4 pounds pickling cucumbers
  • 1 tablespoon sea salt to draw moisture out of cucumbers
  • 4 fresh jalapenos sliced
  • 8 peeled cloves garlic
  • 8 pieces fresh dill or use 2 tablepsoons dry dill seeds

pickling liquid

  • 5 cups distilled white vinegar
  • 6 cups water
  • 2 tablespoons whole mixed color peppercorns or black peppercorns
  • 1 tablespoon coriander seeds
  • 1 tablespoon mustard seeds
  • 3 tablespoons kosher sea salt

Instructions

sterilize your quart jars

  • Each quart holds 32 ounces. Clean and sterilize your glass jars in the dishwasher.
  • OR, in a pot of boiling water, sterilize for 10 minutes. Then sterlize the lids and rings in a pan of simmering water on the stove.

prep cucumbers and jalapenos

  • Wash cucumbers and jalapenos in water with a splash of vinegar.
  • Slice jalapeno into ¼" slices and set aside.
  • Lay cucumbers on a clean cutting board, slice cucumbers into spears, halves, or ½" round chips. You can even cut the chips using a crinkle cutter so they look like commercial pickles.
  • Place cut cucumbers in a colander, sprinkle 1 tablespoon sea 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. (Even better if you leave them overnight salted in the fridge, but that is totally optional for 10-12 hours.)

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 (or dry dill seeds), 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 ½" 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 1 month.

Notes

cucumber cuts

Slice cucumbers into spears, halves, or ½" round chips. You can even cut the chips using a crinkle cutter so they look like commercial pickles.

wait time

Wait 24 hours before eating the pickles for the best flavor. Store in the fridge for up to a month. 

quart jars

Each quart holds 32 ounces. Clean and sterilize your glass jars in the dishwasher (or a pot of boiling water to sterilize for 10 minutes), and lids and rings in a pan of simmering water on the stove.

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.

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