Description
These Spicy Jalapeño Dill Pickles are crisp, tangy, and perfectly balanced with a fiery kick. Made with garlic, vinegar, and fresh dill, these pickles bring bold heat and refreshing crunch to sandwiches, burgers, and snack boards. Enjoy them as quick refrigerator pickles or can them for long-term storage — either way, they’ll become your new spicy obsession.
Ingredients
Scale
- 2 pounds small cucumbers (Kirby or Persian)
- 4 fresh jalapeños, sliced into rings
- 4 cups water
- 4 cups white vinegar
- 3 tablespoons pickling salt
- 6 cloves garlic, peeled
- 4 teaspoons dill seeds or 4 sprigs fresh dill
- 1 teaspoon black peppercorns per jar
- 1 teaspoon mustard seeds per jar
- Optional: ½ teaspoon red chili flakes per jar for extra heat
Instructions
- Prepare the cucumbers and jalapeños: Wash cucumbers thoroughly and slice them into spears or rounds. Slice jalapeños into thin rings and set aside.
- Make the brine: In a saucepan, combine water, vinegar, and pickling salt. Bring to a boil, then remove from heat and stir until salt dissolves.
- Pack the jars: Divide garlic, dill, peppercorns, mustard seeds, and jalapeños evenly among sterilized jars. Pack cucumbers tightly but leave headspace.
- Add the brine: Pour hot brine over the cucumbers, leaving ½ inch space at the top. Wipe rims and seal jars.
- Cool and store: Let cool at room temperature. Refrigerate for 24–48 hours before serving, or proceed with canning for long-term storage.
- For canning: Process sealed jars in a boiling water bath for 10 minutes. Let cool fully before storing.
Notes
- Use Kirby cucumbers for maximum crunch.
- Pickling salt prevents cloudiness and maintains crisp texture.
- Add extra jalapeños or chili flakes for more heat.
- Let pickles sit for at least 24 hours before eating — 3 days for best flavor.
- Refrigerator pickles last up to 2 months; canned pickles up to 1 year.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Condiments, Pickles, Canning Recipes
- Method: Boiling, Canning
- Cuisine: American
Nutrition
- Serving Size: 1 spear
- Calories: 10
- Sugar: 0g
- Sodium: 220mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
Keywords: Spicy Jalapeño Dill Pickles, Homemade Pickles, Jalapeño Pickles, Spicy Dill Pickle Recipe, Refrigerator Pickles, Canning Pickles, Garlic Dill Pickles, Hot Pickles, Homemade Condiments