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Zesty Spicy Refrigerator Dill Pickles Recipe with Jalapeño

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A quick and easy no-cook brine pickle recipe that delivers bold heat, tang, and crunch with fresh dill and jalapeños. Ready to eat in 24 hours and perfect for snacking or meals.

Ingredients

Scale
  • 1½ pounds (700 grams) pickling cucumbers, firm and fresh, preferably small or Kirby cucumbers
  • 4–6 fresh dill sprigs
  • 1–2 jalapeño peppers, sliced (adjust based on spice tolerance; remove seeds for milder heat)
  • 3 garlic cloves, peeled and smashed
  • 1 cup (240 ml) white vinegar
  • 1 cup (240 ml) water
  • 1 tablespoon granulated sugar
  • 1 tablespoon coarse salt (pickling or kosher salt)
  • 1 teaspoon black peppercorns
  • 1 teaspoon mustard seeds (optional)

Instructions

  1. Wash and slice the cucumbers: Rinse about 1½ pounds (700 grams) of pickling cucumbers under cold water. Trim off the ends and slice into ¼-inch (6 mm) thick rounds or spears, depending on preference.
  2. Prepare the brine: In a mixing bowl, combine 1 cup (240 ml) white vinegar, 1 cup (240 ml) water, 1 tablespoon granulated sugar, and 1 tablespoon coarse salt. Stir until sugar and salt are fully dissolved.
  3. Add aromatics: Into the jar(s), place 4–6 fresh dill sprigs, 3 peeled and smashed garlic cloves, 1–2 sliced jalapeño peppers, 1 teaspoon black peppercorns, and 1 teaspoon mustard seeds if using.
  4. Pack cucumbers tightly: Layer the cucumber slices or spears into the jars snugly without bruising to minimize air pockets.
  5. Pour the brine: Carefully pour the prepared brine over the cucumbers and aromatics until fully submerged, leaving about ½ inch (1.25 cm) headspace at the top. Tap the jar gently to release trapped air bubbles.
  6. Seal and refrigerate: Screw on lids tightly and place jars in the refrigerator. Let pickles sit for at least 24 hours before tasting; flavors improve by day 3.
  7. Enjoy and store: Pickles stay fresh in the fridge for up to 3 weeks. Use a clean utensil to remove pickles to avoid contamination.

Notes

For extra crunch, soak sliced cucumbers in ice water for 30 minutes before pickling. Adjust jalapeño seeds to control heat. Use fresh dill for best flavor. Store pickles in airtight glass jars in the refrigerator for up to 3 weeks. Avoid cooking the brine to keep cucumbers crisp.

Nutrition

Keywords: refrigerator pickles, dill pickles, jalapeño pickles, no-cook brine, quick pickles, spicy pickles, easy pickles, homemade pickles

Find it online: https://sparklespoon.com/zesty-spicy-refrigerator-dill-pickles-recipe-with-jalape-n-o-easy-no-cook-brine/