Refrigerator Jalapeno Dill Pickles
I'm passionate about making pickles. My husband is passionate about eating them. He's too impatient to let them cure on the shelf, so I found this quick recipe to make him happy. Add hotter peppers if you like. —Annie Jensen, Roseau, Minnesota
I'm passionate about making pickles. My husband is passionate about eating them. He's too impatient to let them cure on the shelf, so I found this quick recipe to make him happy. Add hotter peppers if you like. —Annie Jensen, Roseau, Minnesota
- Carbohydrate 0.0652415625027508 g
- Cholesterol 0 mg
- Fat 0.00145666666710554 g
- Fiber 0.00491093727780218 g
- Protein 0.0135288541680225 g
- Saturated Fat 0.000194687500023511 g
- Serving Size 1 1 serving (31g)
- Sodium 961.577656499597 mg
- Sugar 0.0603306252249486 g
- Trans Fat 0.000358682291730539 g
- Calories 0 calories
Step-by-step
- Cut each cucumber lengthwise into four 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.
Pouring a boiling brine over raw produce requires a vessel that tolerates thermal shock without cracking. A standard glass canning jar or a non-reactive ceramic bowl works well for holding the three pounds of cucumbers and the surrounding liquid. Thin slices of onion and minced garlic distribute evenly throughout the container when layered alongside the vegetables. Canning salt is necessary here because standard table additives containing anti-caking agents or iodine will cloud the clear pickling liquid. Dissolving the salt and sugar completely in the cider vinegar and water mixture prevents gritty residue from settling at the bottom of the storage container. Jalapeno peppers contribute capsaicin oil to the brine, so wearing protective gloves prevents skin irritation during preparation. Submerging all solid ingredients entirely beneath the liquid ensures uniform acid penetration during the initial chill. Storing the covered container in the refrigerator for at least twenty-four hours allows the acetic acid to properly cure the vegetables before consumption. Keeping the finished pickles at cold temperatures preserves their cellular structure for up to two months.
