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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
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    about 4 dozen pickle spears


  • 3 pounds pickling cucumbers (about 12)
  • 1 small onion, halved and sliced
  • 1/4 cup snipped fresh dill
  • 1 to 2 jalapeno peppers, sliced
  • 3 garlic cloves, minced
  • 2-1/2 cups water
  • 2-1/2 cups cider vinegar
  • 1/3 cup canning salt
  • 1/3 cup sugar


  • 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.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
1 pickle: 4 calories, 0 fat (0 saturated fat), 0 cholesterol, 222mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 0 protein.

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  • justmbeth
    Jan 14, 2021

    I made this last summer and loved it! I can’t wait for cucumber season to do it again.

  • katecrid47
    Apr 24, 2020

    These are good! Easy enough. Tasty and yummy. They are not very spicy with one pepper. Next time I will probably do two. The onion and garlic are a great touch! Thank you for sharing!

  • JCV4
    Aug 14, 2019

    I made quarter of the recipe and cut the pickles in rounds. Brought them to work and everyone loved them! I'm not a spicy pepper person, so I just ate the onions and cukes and didn't think it was too hot. Great on a sandwich!

  • redcow
    Dec 20, 2018

    I made three-double batches of this pickle in August. I still have some in the extra refrigerator and are just as good as when i made them. I have what I call my "plastic pickle pail" that I make the pickles in. After the 3 days, I transfer the pickles to other large jars so I will have my pail for the next batch. On the second batch, I adjusted the amount of garlic i used. Just a personal preference. I did not cut the cukes into spears since I pick my cukes daily to harvest them on the small side. I just used whole small cukes. The hardest part was having fresh dill and jalapeno peppers ready at the same time from my garden. Waiting to make these again next summer.

  • Angel182009
    Aug 17, 2015

    These were fantastic and so easy to make! I used dried dill weed in place of fresh.

  • cnerak99
    Jun 20, 2015

    These were great! My whole family (and friends & neighbors) loved them and they were so simple to make!