Refrigerator Jalapeno Dill Pickles

Total Time

Prep: 20 min. + chilling


about 4 dozen pickle spears

Updated: Jun. 30, 2023
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
Refrigerator Jalapeno Dill Pickles Recipe photo by Taste of Home


  • 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 4 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.
Peppers (Hot)
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

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