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I think this is the busiest time of year for any gardener. As the summer winds down, we have to get everything put up for winter – currently that consists mostly of squishing tons of tomatoes into various jars and running the canner for hours every day.
I try to mix of what I am making, so it doesn’t become too tedious – today it’s crushed tomatoes.
But before I move over to the kitchen to get those going, I want to share my fast and easy recipe for these Jalapeno Garlic Dill Pickles. It’s a riff on one of the most popular recipes here on the blog – my Refrigerator Garlic Dills. This is another un-canned pickle that keeps crunchy and fresh tasting for months in the fridge.
You can vary the spiciness by how many peppers you add to each jar. Jalapenos can be unpredictable – sometimes they are very mild, other times downright fiery – right from the same plant. The only way to be sure is to taste each one, by cutting off a tiny piece and trying it. Or – if you are making these for people who love spicy food, it won’t matter and you can shove 3 or 4 of them in each jar.
Since I plan to share these with family, including the grandkids, I didn’t make them terribly spicy – just a couple peppers in each jar – enough for a nice bite, but the littles will still enjoy them.
I’ll make some Refrigerator Pickled Hot Peppers for the rest of us. It’s a good thing we bought a really huge fridge a couple years ago – I think the whole bottom shelf will be filled with pickles before the month is out.
So – let’s get these going!
Jalapeno Garlic Dill Pickles
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
- Wash 4 1-quart canning jars [I like wide mouth for pickles], and lids and set aside.
- 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.
- Meanwhile, cut the cucumbers into spears, or thick slices, depending on your preference.
- Cut the jalapenos in half lengthwise.
- In the bottom of each jar, place one of the heads of dill, and one of the sliced garlic cloves.
- 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.
- For the mildest flavor, use just one jalapeno per jar, up to 3 per jar for spicier ones.
- Set the jars back upright, and put in another garlic clove and a tablespoon of pickling spice in each one.
- 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.
- Screw on the lids, and put in an out-of-the way spot on your counter for two days.
- 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 think canning jars are easy to find just about everywhere, but you can get them on Amazon if you like: Wide Mouth Canning Jars. I also like to use these plastic lids on my pickles: Wide Mouth Storage Lids, though I was out of them when I made this batch. Keeping the metal bands on the jars in the fridge for a long time tends to make them rust, which means they aren’t as reliable when you go back to use them for canning.
And then – in two weeks, you have amazing, jalapeno-y goodness!
note: this post contains one or more Amazon affiliate links and I make a small commission on your purchase.
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I don’t do much canning, but this looks really easy and fun to make!
They really are, Angie – no trouble at all!
There are very few things that jalapeno peppers don’t improve, I love this!!
We definitely agree with that feeling Sue!
I do not make pickles vegetables very often…and it is a great idea to add to jalapeño…next time making it, I will sure to remember to add some jalapeño as I love spicy food.
Have a wonderful weekend Donalyn 🙂
The peppers do add so much great flavor, Juliana – hope you try them.
I have been looking for a good dill pickle recipe and this looks delicious. Will have to pin and use for next summer. Thanks!!!!
Fantastic, Cheri – hope you love them!
Pickles contribute so much flavor to so many dishes. Your spicy pickles sound perfect for adding a little kick and interest to many recipes.
Thanks Karen!
Can I use dill weed instead of the heads of the dill?
can you can these in a pressure cooker so that you can have them all year long?
They will not be the same – they keep for many months in the fridge, so no need to can anyway.
I love this! I was looking for a recipe that included a little bit of heat to my pickles, and while most include jalapenos, this also includes garlic and I am definitely interested in that! I wonder if there are any other common types of heat sources people add to pickles, i’d be curious to explore all of them! Thank you for sharing!
Do you seed the jalapeños and also do you cool the brine.
I don’t seed the jalapenos and I don’t cool the brine.
Can I can these pickles? I don’t have room in my fridge for multiple jars.
Thanks
Just made some! Hope they turn out as good as they smell! I was wondering if you have ever added pickle crisp?
Great recipe, but very bad advice to leave them on the counter for three days. I think you should amend this. I tried that for the first time, and all 36 jars came out mushy and sour. They should have been refrigerated right away.
I am sorry that you had that experience – I’ve been making them for 20 years as related in the recipe, without any problems. It won’t hurt anything to put them in the refrigerator right away – they will just take longer to be ready.
This is a really good recipe. It reminds me of my childhood when I used to visit my grandparents in small town Saskatchewan, Canada. The only problem I have with this recipe is 1/2 cup of pickling salt in two quarts of water makes a VERY salty finished product. Not to mention very unhealthy. I’ve tried using 1/4 cup of salt and pickles turned out great. I just can’t eat something as salty as the original recipe.
I’ve canned different things (I’m the MenWhoCanCook4Real) my Wife doesn’t cook and don’t even talk to her about canning…lol this looks yummy, guess whose putting this on his list and I just picked up new jars. Thanks!!!
Where does the pickling spice go?
WOW is all I can say! This recipe is the bomb. We had a huge cucumber crop this year off of 1 plant! I have around 15 jars of pickles and assorted vegetables . Tried the first one on Saturday post 3 weeks. They are honestly the best pickles I have ever eaten! I did add some dried dill to the recipe and BAM! True awesomeness. Thank you!
This is the second year I’m going to use your recipe for my refrigerator pickles. They are fantastic! This batch will be put in jars…and most will be for my son’s family. The next time I make them I’m going to try a new gadget..an E-jen. I bought a bigger one is for making sauerkraut to keep in the fridge. Then got curious about how these pickles would work in one.
The pickle size will be smaller and a trial run. lf it works, It’ll be perfect for me as I’m the only one in the household other than my Siamese cats! They don’t eat pickles. It’s early enough in the season to do a trial and still be able to get a batch in jars if my experiment is a flop! But I KNOW your pickle recipe is a winner, regardless. Thanks much