Craving a zesty, mouth-watering pickle that'll make your sandwich sing and your snack game legendary? Look no further! These Garlic Jalapeno Dill Refrigerator Pickles are about to revolutionize your condiment world with their perfect balance of tangy, spicy, and herbaceous flavors. No canning expertise required - just pure, crisp pickle perfection that you can whip up in just 15 minutes and enjoy within 24 hours!
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: American
Serves: 4 jars
Ingredients
- 4 cups cucumbers, sliced
- 1 cup water
- 1 cup white vinegar
- 1 tablespoon salt
- 1 tablespoon sugar
- 4 cloves garlic, smashed
- 2 jalapenos, sliced
- 1 tablespoon dill seeds
Instructions
- Wash and dry cucumbers thoroughly, then slice them into uniform rounds approximately 1/4 inch thick. Set aside.
- Prepare your sterilized glass jars by washing them in hot, soapy water and drying completely. This ensures a clean environment for pickling.
- Smash the garlic cloves using the flat side of a chef's knife to release their aromatic oils. Slice jalapenos into thin rings, keeping seeds for extra heat if desired.
- In a medium saucepan, combine water, white vinegar, salt, and sugar. Heat the mixture over medium-high heat, stirring until salt and sugar are completely dissolved.
- Remove the vinegar brine from heat and let it cool for 5 minutes. This prevents overcooking the cucumbers and maintains their crisp texture.
- Distribute smashed garlic, sliced jalapenos, and dill seeds evenly among the prepared jars.
- Carefully pack the cucumber slices into the jars, leaving about 1/2 inch of headspace at the top.
- Slowly pour the warm vinegar brine over the cucumbers, ensuring they are completely covered. Gently tap the jars to remove any air bubbles.
- Seal the jars with tight-fitting lids and let them cool to room temperature for about 30 minutes.
- Refrigerate the pickles for at least 24 hours before eating to allow flavors to develop fully. They will keep in the refrigerator for up to 2 weeks.
Tips
- • Use fresh, firm cucumbers for the crunchiest results - avoid overripe or soft cucumbers • Keep your cucumber slices uniform (about 1/4 inch thick) for even pickling • If you want extra heat, keep the jalapeno seeds; for a milder version, remove them • Use sterilized glass jars to ensure food safety and prevent contamination • Let pickles sit in the refrigerator for at least 24 hours to develop maximum flavor • These pickles will stay crisp and delicious for up to 2 weeks when properly stored • Experiment with additional spices like mustard seeds or peppercorns for unique flavor variations
Nutrition Facts
Calories: 15kcal
Carbohydrates: 3g
Protein: g
Fat: g
Saturated Fat: 0g
Cholesterol: 0mg
