Refrigerator Spicy Garlic Dill Pickles

Refrigerator Spicy Garlic Dill Pickles

Yield: Approximately 8 pints (total yield varies depending on size of cucumbers)

2-3 quarts of pickling cucumbers, sliced into fat coins*
4 cups white vinegar
4 cups water
5 tablespoons pickling salt
16-24 garlic cloves, peeled (2-3 per pint jar)**
¼ teaspoon crushed red pepper per jar*** (2 teaspoons total)
4 jalapenos, sliced into rings about 1/2 inch thick, 2 rings per jar
1 large head dill (1 bunch fresh dill per jar, or substitute 1 teaspoon dried dill seed per jar)
½ teaspoon black peppercorns per jar (4 teaspoons total)

  1. Wash and slice the cucumbers.
  2. In a large saucepot, combine vinegar, water and salt. Bring to a simmer.
  3. Arrange jars on counter and dole out the spices to each. Pack the cucumber slices firmly into the jars. You don’t want to damage the cukes, but you do want them packed tight.
  4. Pour the brine into the jar, leaving ½ inch headspace. Wipe rims, apply lids and rings and seal firmly.
  5. REFRIGERATOR PICKLES:  Allow to cool, then store in the refrigerator.  Pickles will be ready to eat in 2-3 days.
  6. TO CAN:  process in a boiling water bath for 10 minutes.  When 10 minutes are up, promptly remove the jars from the pot and allow them to cool on the countertop. When the jars are cool, check the seals (by pushing/tapping on the lid).
  7. Processed pickles can be stored in a cool, dry place for up to a year.
  8. Refrigerator pickles can be stored in the refrigerator for up to 6 months.  

  • The spiciness of these pickles can be varied by using less jalapeno, less red pepper flakes or by skipping the peppers all together.  
  • Slices are easiest to pack into jars. However, you could also choose to make spears, halves or pickle the cucumbers whole.

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