Refrigerator Jalapeno Dill Pickles Recipe

Refrigerator Jalapeno Dill Pickles Recipe
Refrigerator Jalapeno Dill Pickles Recipe
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
  • Preparing Time: 15 minutes
  • Total Time: 1 hour
  • Served Person: 48
vegan vegetarian white meat free tree nut free nut free gluten free red meat free shellfish free dairy free pescatarian
  • 3 garlic cloves minced
  • 1/3 cup sugar
  • 2-1/2 cups water
  • 3 pounds pickling cucumbers (about 12)
  • 1 small onion halved and sliced
  • 1/4 cup snipped fresh dill
  • 1 to 2 jalapeno peppers sliced
  • 2-1/2 cups cider vinegar
  • 1/3 cup canning salt
  • Carbohydrate 0.0652415625027508 g
  • Cholesterol 0 mg
  • Fat 0.00145666666710554 g
  • Fiber 0.00491093727780218 g
  • Protein 0.0135288541680225 g
  • Saturated Fat 0.000194687500023511 g
  • Serving Size 1 1 serving (31g)
  • Sodium 961.577656499597 mg
  • Sugar 0.0603306252249486 g
  • Trans Fat 0.000358682291730539 g
  • Calories 0 calories

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 Print Add to Recipe Box Email a Friend