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
Reviews
I made this last summer and loved it! I can’t wait for cucumber season to do it again.
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!
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!
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.
These were fantastic and so easy to make! I used dried dill weed in place of fresh.
These were great! My whole family (and friends & neighbors) loved them and they were so simple to make!