Jalapeno Garlic Dill Pickles
 
Prep time
Total time
 
No need to sterilize or scald your jars and lids - these are kept in the fridge, so no worries about spoilage. You might want to wear rubber gloves when handling the peppers.
Author:
Recipe type: Pickles, Food Storage
Serves: about 4 quarts
Ingredients
  • 2 quarts of water
  • 1 cup white or cider vinegar
  • ½ cup pickling salt
  • 4 large heads of dill, or more if they are smaller
  • 8 medium garlic cloves, peeled and cut in a couple slices each
  • 4 tablespoons pickling spice
  • 3 to 4 pounds of cucumbers - smaller cukes will stay more crisp
  • 8 to 12 jalapeno peppers
Instructions
  1. Wash 4 1-quart canning jars [I like wide mouth for pickles], and lids and set aside.
  2. Put the water, vinegar and salt in a 3 quart sauce pan, and heat to boiling, stirring to make sure all of the salt dissolves - keep at a very low simmer.
  3. Meanwhile, cut the cucumbers into spears, or thick slices, depending on your preference.
  4. Cut the jalapenos in half lengthwise.
  5. In the bottom of each jar, place one of the heads of dill, and one of the sliced garlic cloves.
  6. Pack the cucumbers and jalapenos in - this is easier if you prop the jar on its side, so the cucumber spears don't fall over. You can really wedge them in there, and cut some in half to fit them all the way to the shoulder of the jars - leave a bit of spcae so the brine can cover everything.
  7. For the mildest flavor, use just one jalapeno per jar, up to 3 per jar for spicier ones.
  8. Set the jars back upright, and put in another garlic clove and a tablespoon of pickling spice in each one.
  9. Carefully fill each jar to the top with the water/vinegar/salt mixture. All of the stuff in the jar should be covered with the brine.
  10. Screw on the lids, and put in an out-of-the way spot on your counter for two days.
  11. On the third day, stash the jars in the fridge. They will be nicely a pickly in 2 weeks, but will keep for months, so long as you keep them cold. Naturally, if you open a jar and they smell or look bad, discard them, but I have never had a single jar go bad.
Notes
I use canning jars, because I always have some on hand, but you can use just about any kind of clean jar to make these in, since they will not be canned.
Recipe by The Creekside Cook at https://thecreeksidecook.com/jalapeno-garlic-dill-pickles/