Taste of Home
Refrigerator Jalapeno Dill Pickles
TOTAL TIME: Prep: 20 min. + chilling
YIELD: about 4 dozen pickle spears.
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
Ingredients
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3 pounds pickling cucumbers (about 12)
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1 small onion, halved and sliced
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1/4 cup snipped fresh dill
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1 to 2 jalapeno peppers, sliced
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3 garlic cloves, minced
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2-1/2 cups water
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2-1/2 cups cider vinegar
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1/3 cup canning salt
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1/3 cup sugar
Directions
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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.
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2.
Cover tightly and refrigerate for at least 24 hours. Store in the refrigerator for up to 2 months.
Nutrition Facts
1 pickle spear: 4 calories, 0 fat (0 saturated fat), 0 cholesterol, 222mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 0 protein.
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