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.
Servings: 16 people
- 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
- 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
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.
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.
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 24 hours before eating the pickles for the best flavor. Store in the fridge for up to a month.
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.
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.
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