A refreshing and tangy recipe for Garlic Jalapeño Dill Refrigerator Pickles that are easy to make and perfect for snacking.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:5 minutes
Total Time:24 hours (plus refrigeration time)
Yield:4-6 servings 1x
Category:Pickles
Method:Refrigeration
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 cups cucumbers, sliced into spears or rounds
1 cup water
1 cup white vinegar
1 tablespoon granulated sugar
1 tablespoon kosher salt
3 cloves garlic, smashed
1 jalapeño pepper, sliced (seeds removed for less heat, if desired)
1 tablespoon dill seeds or 1/4 cup fresh dill sprigs
1/2 teaspoon black peppercorns
Instructions
In a medium saucepan, combine water, white vinegar, sugar, and kosher salt. Heat over medium heat, stirring until the sugar and salt dissolve. Remove from heat and let cool slightly.
In a clean, quart-sized jar, layer the cucumber slices, smashed garlic, jalapeño slices, dill, and black peppercorns.
Pour the cooled brine over the vegetables in the jar, ensuring they are fully submerged. If needed, add more water or vinegar in equal parts to cover.
Seal the jar tightly and refrigerate for at least 24 hours before enjoying. For best flavor, allow the pickles to sit for 3-5 days.
These pickles can be stored in the refrigerator for up to 2 months.
Notes
For a spicier kick, add more jalapeño slices or include a pinch of red pepper flakes.
You can also experiment with different herbs like thyme or oregano for a unique flavor twist.