REFRIGERATOR JALAPENO DILL PICKLES

Refrigerator Jalapeno Dill Pickles image

I'm passionate about making pickles. My husband is passionate about eating them. He's too impatient to let them cure on the shelf, so I found this quick recipe to make him happy. Add hotter peppers if you like. -Annie Jensen, Roseau, Minnesota

Provided by Taste of Home

Time 20m

Yield about 4 dozen pickle spears.

Number Of Ingredients 9

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Ingredients

3 pounds pickling cucumbers (about 12)
1 small onion, halved and sliced
1/4 cup snipped fresh dill
1 to 2 jalapeno peppers, sliced
3 garlic cloves, minced
2-1/2 cups water
2-1/2 cups cider vinegar
1/3 cup canning salt
1/3 cup sugar

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.

Nutrition Facts : Calories 4 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 222mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.