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Refrigerator Jalapeno Dill Pickles

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Total Time
Prep: 20 min. + chilling

By Taste Of Home Editorial Team

Recipe by Annie Jensen

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on 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

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

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Prep Time 15 min
Cook Time 5 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
Text Ingredients

Directions

  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.

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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