Refrigerator Jalapeno Dill Pickles Recipes

GARLIC JALAPENO DILL REFRIGERATOR PICKLES

Steps:

• Slice cucumbers in half or quarters, place in a colander sprinkle kosher salt over them. Set aside 20-30 minutes. Rinse salt from cucumbers.
• In a small pot boil water vinegar, onion, garlic, jalapeno, kosher salt, peppercorns and mustard seeds for 5 minutes. let cool
• Place cucumbers in a jar or glass dish, fresh dill sprigs. Pour mixture over cucumbers let cool to room temperature, cover and place in refrigerator for 1 week.
• Store in refrigerator for several months

REFRIGERATOR DILL PICKLES (NO-CANNING)

Steps:

• Each quart holds 32 ounces. Clean and sterilize your glass jars in the dishwasher.
• OR, in a pot of boiling water, sterilize for 10 minutes. Then sterlize the lids and rings in a pan of simmering water on the stove.
• Wash cucumbers and jalapenos in water with a splash of vinegar.
• Slice jalapeno into 1/4" slices and set aside.
• Lay cucumbers on a clean cutting board, slice cucumbers into spears, halves, or 1/2" round chips. You can even cut the chips using a crinkle cutter so they look like commercial pickles.
• Place cut cucumbers in a colander, sprinkle 1 tablespoon sea salt all over the cut cucumbers and toss gently. This helps draw out the water in the cucumbers to keep them crunchy.
• Don't rinse off the salt and let cucumbers rest while making pickling liquid. If you have time, let the cut cucumbers rest with salt on them for up to 3 hours so they are crisp and the flavor is better. (Even better if you leave them overnight salted in the fridge, but that is totally optional for 10-12 hours.)
• In a large pot, bring vinegar and 6 cups of water to a boil.
• Add 2 tablespoons salt, mustard seeds, coriander seeds, and whole peppercorns.
• Bring pickling liquid to a boil, stirring occasionally, then reduce to a simmer for 5 minutes.
• Remove from heat and cool till lukewarm.
• In each jar, place 2 peeled garlic cloves, 2 fresh dill pieces (or dry dill seeds), and 5-8 jalapeno slices.
• Divide the cucumbers between the jars, they should fit in tight.
• Pour the lukewarm brine into jars and cover the cucumbers completely, fill within 1/2" of jar rim. Use a clean funnel and ladle it into the jars.
• Let jars rest on the counter uncovered for an hour.
• Put lids and rings on jars and keep the pickles in the refrigerator.
• Wait 24 hours before eating the pickles for best flavor.
• Store in the fridge for up to 1 month.

REFRIGERATOR JALAPENO DILL PICKLES

Steps:

• 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.

REFRIGERATOR DILL PICKLES

Steps:

• Stir water, vinegar, sugar, and sea salt together in a saucepan over high heat. Bring to a boil; remove from heat and cool completely.
• Combine cucumber spears, garlic cloves, and fresh dill in a large glass or plastic container. Pour cooled vinegar mixture over cucumber mixture. Seal container with lid and refrigerate for at least 3 days.

REFRIGERATOR DILL PICKLES

Steps:

• Cut each cucumber lengthwise into four spears. In a large bowl, combine the cucumbers, dill, onions and garlic; set aside. In a Dutch oven, combine the remaining ingredients. Bring to a boil; cook and stir just until salt is dissolved. Pour over cucumber mixture; cool., Cover tightly and refrigerate for at least 24 hours. Store in the refrigerator for up to 2 months.

REFRIGERATOR DILL PICKLES

Steps:

• Bring the vinegar, 1 1/2 cups water and 1 tablespoon salt to a boil in a small saucepan over medium heat, stirring until the salt is dissolved, about 3 minutes. Remove from the heat.
• Meanwhile, place the peppercorns, red pepper flakes, dill and garlic in a 1-quart Mason (or other glass) jar. Pack the cucumbers in the jar as tightly as possible.
• Pour the vinegar mixture over the cucumbers so the cucumbers are completely submerged. Leave uncovered and allow to cool to room temperature, about 1 hour. Cover and refrigerate for at least 1 day before using. The pickles will keep in the refrigerator for up to 2 weeks.