Garlic Jalapeno Dill Refrigerator Pickles

These Garlic Jalapeno Dill Refrigerator Pickles are a tangy, spicy, and crunchy treat that’s perfect for any summer snack or as a tasty addition to sandwiches and burgers. With no canning required, they’re incredibly easy to make, and the brine’s combination of garlic, jalapenos, and mustard seeds gives them an irresistible flavor. Ready to enjoy in just a week, these pickles are a simple and delicious way to preserve fresh cucumbers!

Why You’ll Love This Recipe

These Garlic Jalapeno Dill Refrigerator Pickles are the perfect balance of tangy, garlicky, and spicy, with just the right amount of heat from the jalapenos. The best part? There’s no canning involved, and they’re ready in just one week! These pickles are incredibly versatile—enjoy them as a snack, on a sandwich, or as a crispy side to complement any meal. The fresh dill and crunchy texture make these pickles a must-try for any pickle lover.

Ingredients

• 8-10 kirby cucumbers

• 2 tablespoons kosher salt

For the Brine:

• 2 cups water

• 1 cup distilled vinegar

• 1/2 cup slivered onions

• 6 cloves garlic, smashed

• 1 jalapeno, sliced

• 4 teaspoons kosher salt

• 2 teaspoons mustard seeds

• 2 teaspoons black peppercorns

• 8 sprigs fresh dill

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Slice the cucumbers in half or quarters and place them in a colander. Sprinkle the kosher salt over them and set aside for 20-30 minutes. Rinse the salt off the cucumbers after this time.

2. In a small pot, combine the water, vinegar, slivered onions, smashed garlic, sliced jalapeno, kosher salt, mustard seeds, and peppercorns. Bring to a boil, then reduce the heat and simmer for 5 minutes. Remove from heat and let the brine mixture cool.

3. Place the cucumbers in a jar or glass dish, and add the fresh dill sprigs.

4. Pour the cooled brine mixture over the cucumbers, ensuring they are fully covered. Let the mixture cool to room temperature.

5. Once cooled, cover the jar and place it in the refrigerator. Let the pickles sit for 1 week before serving.

6. Store the pickles in the refrigerator for several months.

Servings and Timing

• Prep Time: 30 minutes

• Cook Time: 5 minutes

• Total Time: 35 minutes

• Servings: 12 servings

Variations

• Add Spices: For extra flavor, add a pinch of red pepper flakes or a few extra slices of jalapeno for a spicier kick.

• Sweet Pickles: If you prefer sweet pickles, add a tablespoon or two of sugar to the brine mixture for a sweet and spicy combination.

• Crispier Pickles: If you like your pickles extra crispy, add a few grape leaves or a small amount of alum to the jar, which will help preserve the crunch.

Storage/Reheating

• Storage: These pickles will last in the refrigerator for several months. Keep them tightly sealed in an airtight container.

• Freezer-Friendly: It’s not recommended to freeze pickles, as the texture will change and become mushy upon thawing.

• Refrigeration: Ensure that the pickles remain fully submerged in the brine while stored in the refrigerator to maintain their flavor and texture.

FAQs

1. Can I use any type of cucumber for this recipe?

Kirby cucumbers are ideal for pickling because of their firmness and crisp texture, but you can also use other varieties like Persian cucumbers if they are available.

2. How long do these pickles take to get their flavor?

You should let the pickles sit in the refrigerator for at least one week for the flavors to fully develop. However, they can be eaten after a few days if you prefer a milder flavor.

3. Can I add more jalapenos for extra heat?

Yes, feel free to add more jalapenos or leave the seeds in for additional heat. Adjust to your spice tolerance!

4. Can I use apple cider vinegar instead of distilled vinegar?

Yes, apple cider vinegar will work well, but it will give the pickles a slightly different, more fruity flavor compared to distilled vinegar.

5. Can I make these pickles without mustard seeds?

Yes, mustard seeds add a nice depth of flavor, but if you don’t have them, you can skip them or substitute with other seeds like coriander or dill seeds for a different twist.

6. How do I make the pickles crunchier?

For extra crunch, you can add a few grape leaves to the jar or use a small amount of alum (a natural pickling agent) in the brine. This will help keep the pickles crisp over time.

7. Can I make these pickles without garlic?

If you’re not a fan of garlic, you can skip it, but the garlic adds an essential savory depth to the flavor of the pickles. You can substitute with onion powder if preferred.

8. Can I double the recipe?

Absolutely! You can easily double or even triple the recipe if you want to make larger batches. Just make sure to use enough brine to fully cover the cucumbers.

9. Can I use store-bought pickling spice mix?

Yes, you can use a store-bought pickling spice mix in place of individual spices. Just ensure the mix is to your taste and check the ingredients for any additional spices you may want to add or omit.

10. Do I need to sterilize the jar for these pickles?

No, sterilizing is not necessary for refrigerator pickles since they are not being canned. Just make sure the jar is clean before adding the cucumbers and brine.

Conclusion

These Garlic Jalapeno Dill Refrigerator Pickles are a perfect combination of spicy, tangy, and crunchy. Whether you’re enjoying them as a snack or using them to top your favorite sandwiches, these homemade pickles are full of flavor and incredibly easy to make. With just a week of patience, you’ll have a batch of delicious, crispy pickles ready to enjoy!

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