Name: Refrigerator Jalapeno Dill Pickles
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: about 4 dozen pickle spears
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

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

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

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Refrigerator Jalapeno Dill Pickles

5 | 7 Reviews Add your review

Yield:about 4 dozen pickle spears

Prep:15 min

Cook:5 min

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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

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Directions

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.

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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