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Spicy Jalapeno Dill Pickles: 5 Ways to Enjoy the Heat

Spicy Jalapeno Dill Pickles
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Spicy Jalapeño Dill Pickles – A Crunchy, Fiery Twist on a Classic Favorite

Ingredients

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  • 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

  1. Wash cucumbers thoroughly and slice them into spears or rounds. Slice jalapeños into thin rings and set aside.
  2. In a saucepan, combine water, vinegar, and pickling salt. Bring to a boil, then remove from heat and stir until salt dissolves.
  3. Divide garlic, dill, peppercorns, mustard seeds, and jalapeños evenly among sterilized jars. Pack cucumbers tightly but leave headspace.
  4. Pour hot brine over the cucumbers, leaving ½ inch space at the top. Wipe rims and seal jars.
  5. Let cool at room temperature. Refrigerate for 24–48 hours before serving, or proceed with canning for long-term storage.
  6. Process sealed jars in a boiling water bath for 10 minutes. Let cool fully before storing.

Notes

  • These pickles can be stored in the refrigerator for quick access.
  • Adjust jalapeño quantity for desired heat level.
  • Make sure jars are properly sterilized for canning.

Nutrition

Find it online: https://quizsavor.com/spicy-jalapeno-dill-pickles/

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