Description
Bold & Zesty Spicy Jalapeño Dill Pickles Recipe You Can Make at Home
Ingredients
Scale
- 4 cups sliced pickling cucumbers (about 4 small-medium cucumbers)
- 1 cup white vinegar
- 1 cup water
- 1 tablespoon kosher salt
- 1 tablespoon pickling spice
- 2 garlic cloves, peeled and smashed
- 2 sprigs fresh dill
- 1 jalapeño, sliced into thin rounds
Instructions
- Sterilize jars in hot soapy water and rinse well. Slice cucumbers and jalapeños, smash garlic, and rinse dill.
- Combine vinegar, water, and salt in a saucepan. Heat over medium-high until salt dissolves, then remove from heat.
- Layer cucumber slices, jalapeños, garlic, dill, and pickling spice in each jar, leaving about ½ inch of headspace.
- Carefully pour the hot brine over the cucumbers until fully submerged. Tap jars gently to release air bubbles.
- Wipe rims clean, seal jars, and cool for 1 hour. Store in the fridge or process in a water bath for long-term storage.
- Chill for at least 24 hours before eating. For best flavor, wait 2–3 days.
Notes
- Cucumbers: Use small, firm Kirby or Persian cucumbers for best crunch.
- Jalapeños: Keep seeds for more spice or remove for a milder version.
- Vinegar: Distilled white vinegar keeps the brine clear and tangy.
- Salt: Always use kosher or pickling salt—avoid iodized salt.
- Dill: Fresh dill gives the best flavor; ½ tsp dried dill weed can substitute.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Pickles
- Method: Canning
- Cuisine: American
Nutrition
- Serving Size: 1 pickle
- Calories: 10
- Sugar: 1g
- Sodium: 240mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
Keywords: Spicy Jalapeno Dill Pickles, Pickling, Homemade Pickles, Canning Recipes