Refrigerator or canned?
Jalapeno garlic dill pickles are a classic dill pickle with garlic and sliced jalapenos added for heat. The easiest way to make them is as refrigerator pickles: no canner, no processing, and a strong flavor after about a week. That is the main recipe below.
You can also make a canned version, but this is where we suggest more care. Canning safety depends on the acid level of the whole jar, which depends on following a tested recipe. We explain a conservative approach further down.
Ingredients
For about 2 quart jars (a total of roughly 1.5 to 2 pounds cucumbers):
- 1.5 to 2 pounds small pickling cucumbers (Kirby types are popular), cut into spears or rounds
- 4 to 6 cloves garlic, peeled and smashed or sliced
- 2 to 3 jalapenos, sliced into rings (seeds in for more heat, out for less)
- 4 to 6 sprigs fresh dill, or 2 teaspoons dill seed
- 1 teaspoon mustard seed
- 1 teaspoon whole black peppercorns
Brine
- 2 cups white distilled vinegar (5% acidity)
- 2 cups water
- 4 teaspoons kosher salt, or 2 tablespoons canning or pickling salt
If using kosher salt, note that crystal sizes vary by brand, so measure by weight if you can, or use pickling salt for consistency.
Refrigerator recipe
- Prep. Wash the cucumbers and trim the blossom end. For crunch, soak the cut cucumbers in ice water for 20 to 30 minutes, then drain.
- Salt (optional). Some cooks sprinkle cucumbers with salt for 20 to 30 minutes and rinse before packing to pull out water.
- Brine. Simmer the vinegar, water, and salt until the salt dissolves. Let it cool until warm or room temperature. Hot brine can soften the cucumbers.
- Pack. Divide the garlic, jalapenos, dill, mustard seed, and peppercorns among clean jars. Pack in the cucumbers tightly.
- Pour. Cover completely with brine, cap, and cool.
- Chill. Refrigerate. They are edible after a day or two but taste better after about a week.
Keep them refrigerated. For best texture, we suggest eating them within a month or two.
Canning it safely
If you want shelf-stable jars, a few cautions:
- Use a tested recipe. Start with a tested dill recipe, such as NCHFP’s Quick Fresh-Pack Dill Pickles described in our guide to easy pickle recipes for canning, and use its processing time for your altitude and jar size.
- Treat jalapenos as seasoning. A few slices per jar are comparable to hot pepper pieces that appear in published dill recipes. Do not replace a large share of the cucumbers with peppers or add other low-acid vegetables without a tested recipe. NCHFP has separate tested guidance for pickled hot peppers; our banana pepper canning guide explains how pickled peppers are handled.
- Keep the brine as written. Do not dilute the vinegar, and use 5% acidity vinegar.
- Skip shortcuts. Some online recipes tell you to turn off the heat and let jars cool in the canner for hours. That is not a tested process. Use the processing times given in a tested recipe and the recommended method for removing jars.
- When in doubt, refrigerate. The refrigerator recipe above is the safer choice if you are unsure.
Do you have to cook jalapenos before pickling?
No. Raw sliced jalapenos are normal in refrigerator pickles, and they keep a firmer bite. Hot brine softens them a little. If you prefer them mellower, you can blanch the slices briefly, though this is optional.
What vinegar is best?
White distilled vinegar at 5% acidity is a standard choice, since it is clean-tasting and does not discolor the pickles. Apple cider vinegar (5%) gives a rounder, slightly fruity flavor and a darker brine. For canning, use vinegar labeled 5% acidity, and do not use homemade vinegar of unknown strength.
What is the secret to crisp dill pickles?
There is no single trick, but these things help:
- Fresh, small pickling cucumbers
- Removing the blossom end
- Ice-water soak before packing
- Cooling the brine for refrigerator pickles
- Not overprocessing canned jars
- Optional calcium chloride (sold as pickle crisp), following the package directions
Heat level and handling peppers
Jalapeno heat varies from pepper to pepper. Removing the seeds and white ribs lowers the heat. Wear gloves when slicing, and avoid touching your eyes. If you want more heat, add a few red pepper flakes, but stay modest when canning. For a milder, sweeter spicy pickle, see our sweet and spicy pickles for canning.
Storage
Refrigerator pickles stay in the fridge. The flavor of the garlic can turn blue or green in acidic brine sometimes; this is a known harmless color change in many cases, but if the pickles smell off or look moldy, discard them. For a fridge-bucket batch, see ice cream pail pickles. For a low-carb angle, see keto pickled cucumbers.
FAQ
Can I use the 3-2-1 rule for these? The 3-2-1 shorthand is a sweet refrigerator brine. It does not suit a savory dill pickle and is not a tested canning formula.
Can I add other vegetables? In a refrigerator batch, yes. In a canned batch, only follow a tested recipe.
How hot will they be? It depends on the peppers. Taste one raw jalapeno slice first.