Refrigerator Jalapeno Dill Pickles Recipes

Steps:

• Bring the vinegar, 1 1/2 cups water and 1 tablespoon salt to a boil in a small saucepan over medium heat, stirring until the salt is dissolved, about 3 minutes. Remove from the heat.
• Meanwhile, place the peppercorns, red pepper flakes, dill and garlic in a 1-quart Mason (or other glass) jar. Pack the cucumbers in the jar as tightly as possible.
• Pour the vinegar mixture over the cucumbers so the cucumbers are completely submerged. Leave uncovered and allow to cool to room temperature, about 1 hour. Cover and refrigerate for at least 1 day before using. The pickles will keep in the refrigerator for up to 2 weeks.

Steps:

• Cut each cucumber lengthwise into 4 spears. In a very large bowl, combine cucumbers, onion, dill, jalapenos and garlic. In a large saucepan, combine water, vinegar, salt and sugar. Bring to a boil; cook and stir just until salt and sugar are dissolved. Pour over cucumber mixture; cool., Cover tightly and refrigerate for at least 24 hours. Store in the refrigerator for up to 2 months.

Steps:

• Cut each cucumber lengthwise into four spears. In a large bowl, combine the cucumbers, dill, onions and garlic; set aside. In a Dutch oven, combine the remaining ingredients. Bring to a boil; cook and stir just until salt is dissolved. Pour over cucumber mixture; cool., Cover tightly and refrigerate for at least 24 hours. Store in the refrigerator for up to 2 months.

Steps:

• Prepare the pint jar, lid and screwband. Wash them in hot soapy water, rinse well and drain. Combine the sliced cucumbers and
• 1-1/2 tsps. of the pickling salt. Toss well. Cover with cold water and let stand for 2 to 3 hours. Drain.
• In a clean, hot, 1 pint jar, put the dill, garlic, and remaining 1 teaspoons of pickling salt. Add the cucumber slices leaving 1/2 inch head space. Push slices down and firmly pack. Combine water and vinegar and bring to a boil. Pour hot vinegar solution over cucumbers.
• Use a plastic knife or spatula to release air bubbles. Insert knife down the side of the jar and gently push cucumber slices toward the center so that the vinegar solution gets between the slices. Pour on more hot vinegar solution if necessary. Leave 1/2 inch headspace. Wipe the rim. Put the lid and screwband in place. Refrigerate for six weeks before eating.

Steps:

• Combine vinegar, water, sugar, salt, and garlic in a pot over medium-high heat. Bring to a boil, stirring until sugar and salt dissolve. Remove pickling liquid from heat.
• Stir jalapeno peppers into the pot. Let stand until slightly cooled, about 15 minutes.
• Transfer jalapeno peppers to a large Mason jar; pour in pickling liquid to cover. Let cool to room temperature, about 30 minutes. Cover and refrigerate.

Steps:

• Cut pickles into discs, spears, or sandwich slices and add to the jar with all ingredients except the water.
• Once everything is in the jar, fill to the very top with distilled or filtered water and screw lid on very tightly. Shake the jar up to distribute flavors and leave on your countertop for 12 hours. Shake again and turn upside down for another 12 hours, making sure the lid is screwed on tightly to avoid leakage.
• After pickles have sat for a total of 24 hours go taste your creation - you won't believe how good they are! Store in refrigerator and enjoy within a month for maximum freshness.
• can also use other vegetables.