Refrigerator Jalapeno Dill Pickles Recipe

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Refrigerator Jalapeno Dill Pickles Recipe
Refrigerator Jalapeno Dill Pickles Recipe photo by Taste of Home
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Refrigerator Jalapeno Dill Pickles Recipe

Read Reviews
5 2 2
Publisher Photo
I’m passionate about making pickles. My husband is passionate about eating them. He's too impatient to let them cure on the shelf, so I found this quick recipe to make him happy. Add hotter peppers if you like. —Annie Jensen, Roseau, Minnesota
MAKES:
48 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
48 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 3 pounds pickling cucumbers (about 12)
  • 1 small onion, halved and sliced
  • 1/4 cup snipped fresh dill
  • 1 to 2 jalapeno peppers, sliced
  • 3 garlic cloves, minced
  • 2-1/2 cups water
  • 2-1/2 cups cider vinegar
  • 1/3 cup canning salt
  • 1/3 cup sugar

Directions

Cut each cucumber lengthwise into four spears. In a very large bowl, combine cucumbers, onion, dill, jalapenos and garlic. In a large saucepan, combine water, vinegar, salt and sugar. Bring to a boil; cook and stir just until salt and sugar are dissolved. Pour over cucumber mixture; cool.
Cover tightly and refrigerate for at least 24 hours. Store in the refrigerator for up to 2 months. Yield: about 4 dozen pickle spears.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Refrigerator Jalapeno Dill Pickles in Simple & Delicious June/July 2015

Nutritional Facts

1 pickle: 4 calories, 0 fat (0 saturated fat), 0 cholesterol, 222mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 0 protein.

  • 3 pounds pickling cucumbers (about 12)
  • 1 small onion, halved and sliced
  • 1/4 cup snipped fresh dill
  • 1 to 2 jalapeno peppers, sliced
  • 3 garlic cloves, minced
  • 2-1/2 cups water
  • 2-1/2 cups cider vinegar
  • 1/3 cup canning salt
  • 1/3 cup sugar
  1. Cut each cucumber lengthwise into four spears. In a very large bowl, combine cucumbers, onion, dill, jalapenos and garlic. In a large saucepan, combine water, vinegar, salt and sugar. Bring to a boil; cook and stir just until salt and sugar are dissolved. Pour over cucumber mixture; cool.
  2. Cover tightly and refrigerate for at least 24 hours. Store in the refrigerator for up to 2 months. Yield: about 4 dozen pickle spears.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Refrigerator Jalapeno Dill Pickles in Simple & Delicious June/July 2015

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Reviews forRefrigerator Jalapeno Dill Pickles

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MY REVIEW
Angel182009 User ID: 6228642 231332
Reviewed Aug. 17, 2015

"These were fantastic and so easy to make! I used dried dill weed in place of fresh."

MY REVIEW
cnerak99 User ID: 8139002 228252
Reviewed Jun. 20, 2015

"These were great! My whole family (and friends & neighbors) loved them and they were so simple to make!"

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