• Skip to main content
  • Skip to primary sidebar

Parsley Thyme & Limoncello

  • Home
  • About
  • Recipes
    • appetizers & snacks
    • beverages
    • breads
    • breakfast
    • burgers, sandwiches & wraps
    • canning & dehydrating
    • desserts
    • family life
    • fermentation
    • gluten free
    • grill & smoker
    • home remedies
    • homemade lotions, creams, etc
    • instant pot & slow cooker
    • jams & jellies
    • main dishes
      • beef
      • fish & seafood
      • pork
      • poultry
      • wild game
      • others
      • view all
    • pasta & rice
    • pickles & relishes
    • salads & slaws
    • sauces & gravies
    • side dishes
    • soups stews & chowders
    • spices & blends

SPICY JALAPENO DILL PICKLES

June 10, 2018 by Debbie 12 Comments

The month of June… hot, humid, fireflies, grilling out, and cucumbers. LOTS and LOTS of cucumbers. They are a very prolific plant in the south. As long as you pick them daily, sometimes twice a day, they will continue to give an abundance of goodness throughout the summer.

Sweet pickles are the preferred type in our house. There are a few who prefer dill and there are a couple who will always reach for the spicy **raises hand**.  Why not combine my love of spicy with my love of dill?

DSC_0054
INGREDIENTS
3-4 pounds pickling cucumbers (the small ones stay crisper longer) sliced 1/2 inch thick
8 cloves garlic, peeled
8 teaspoons dill seed (or 8 heads fresh dill)
8 teaspoons pickling spice
8 jalapeno peppers, seeded and sliced 1/4 – 1/2 inch thick
8 cups water
1 cup vinegar (white or apple cider, I used white)
1/2 cup canning or kosher salt

I found the greatest little kitchen gadget today. It’s a jalapeno pepper corer. I love kitchen gadgets but this one is really awesome. It saved me a tremendous amount of pain having to handle the peppers while I removed the seeds. I somehow always manage to get the hot stuff in my eyes. You just cut the top off the pepper, insert the corer and twist it around to remove the veins and seeds. It also enables you to make perfect little rings of peppers.

DSC_0064

In a large pot, bring the water, vinegar, and salt to a boil. When the salt is completely dissolved, reduce the heat to low and simmer until your jars are prepared.

This recipe will make 8-pint jars of pickles. Prepare your jars by washing in hot water and set aside.

To each jar add:
1 clove garlic, cut in half
1 teaspoon dill seed (or 1 head fresh dill)
1 teaspoon pickling spice
1 sliced jalapeno (more if you want them really spicy)
DSC_0067

Place the sliced cucumbers into the jars to fill. Pour the simmering liquid over the cucumbers leaving a 1/2 inch headspace. Place the lid and ring on the jars. Tighten to fingertip tightness.

DSC_0069
DSC_0080
Process in a boiling water bath canner for 10 minutes.
DSC_0082

Remove from the canner and allow them to sit for 3 days before opening. This should give the peppers time to mellow out a little.

DSC_0088
DSC_0092
DSC_0086

This recipe could also be used for green beans, asparagus, or carrots. You could substitute 1/4 teaspoon red pepper flakes for the jalapeno peppers if you prefer.

Filed Under: canning & dehydrating, pickles & relishes

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 318 other subscribers
Previous Post: « SHEET PAN CAPRESE CHICKEN WITH BALSAMIC GLAZE
Next Post: MEXICAN STREET CORN (ELOTE) »

Reader Interactions

Comments

  1. Connie Peck

    July 28, 2019 at 5:50 pm

    I must say this recipe is easy and the pickles are DEVINE! I ate a qt jar in two days. I love the garlic and dill flavor although I did not want alot of heat. I only added half the jalapeno to a jar. I will grow lots of dill next year and more cucumbers and jalapenos.

    Reply
    • Debbie

      July 28, 2019 at 6:51 pm

      Thank you! These are one of our favorites too! I’m glad you enjoyed them.

      Reply
  2. Mandy Aragon

    September 26, 2019 at 9:19 am

    Ours came out very salty and we went by the recipe.

    Reply
    • Debbie

      September 26, 2019 at 2:32 pm

      I’m sorry you found them too salty. I’ve never experienced that problem before.

      Reply
  3. Megan Martens

    April 22, 2020 at 4:16 am

    Im confused on the “Process in a boiling water bath canner for 10 minutes” and the next step.

    And if i were to use other vegtables like asparagus or green beans, how much of those would i need?

    Reply
    • Debbie

      April 22, 2020 at 4:49 pm

      To process in a water bath canner makes the product shelf-stable so that it doesn’t need to be refrigerated and will last for a long time in a cabinet or elsewhere. Water bath canners are available at most hardware stores, even places such as Wal-Mart. It’s a large pot that allows you to cover the jars and boil them for a certain period of time, killing the bacteria that may be in the jars. The “next” step is simply removing them from the canner and allowing them to sit for a few days before you open them to eat. For this recipe, it allows the flavors to mingle and mellows the flavors of the jalapenos. You could easily add other vegetables to this recipe if you wanted to. The amount of other vegetables used would be totally up to you. The vinegar in this recipe makes it a very flexible recipe. I hope this helped.

      Reply
  4. Megan

    April 26, 2020 at 7:47 pm

    How long do these last? And i didnt do the bathing part so im guessing i can leave them in the fridge.

    Reply
    • Debbie

      April 26, 2020 at 9:39 pm

      If they are water-bathed, they will last for up to a year. If not water-bathed, you will need to refrigerate them and they will last for several months.

      Reply
  5. David Bowers

    August 1, 2020 at 7:05 pm

    Am trying your recipe, love spicy garlic dill pickles! Question–I noticed you use an 8 to 1 ratio of water to vinegar. Some recipes use a 1 to 1 ratio. What is the difference if any?

    Reply
    • Debbie

      August 2, 2020 at 9:18 am

      It’s a matter of personal preference, really. I prefer a less vinegary taste in my pickles. There may be other differences but this is my go-to recipe, so it’s hard for me to answer.

      Reply
  6. Madison Redman

    February 23, 2022 at 10:09 am

    Have you ever had any issues with the 8 to 1 ratio? Any foods not can as well compared to others with higher vinegar content?

    We just made a batch of pickles, carrots, and greens beans, and so far we really like the pickles!

    Reply
    • Debbie

      February 23, 2022 at 5:15 pm

      I’m not sure what you mean concerning the 8 to 1 ratio? We tend to rotate our supply frequently and have had few problems. Pickles will tend to get softer quicker than other pickled items but stay “fresh” tasting and retain their crunch for a long time. Carrots will lose their taste and color if left for too long, but we’ve never had a problem with beans, even after a couple of years. Dilled Green Beans are a favorite of ours.

      Reply

Leave a Reply Cancel reply

Primary Sidebar

Hi! I’m Debbie…a wife, mother, grandmother, and someone who loves gathering with family and friends over a delicious meal. Join me as I prepare simple, mostly from-scratch meals using fresh ingredients.

Learn more…

  • Facebook
  • Instagram
  • Pinterest

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 318 other subscribers

Recent Posts

  • GLAZED CARROTS
  • WINTER SALAD WITH FRUIT
  • CHOCOLATE CHIP COOKIES
  • BAKED ITALIAN SAUSAGE TORTELLINI
Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
To find out more, including how to control cookies, see here: Cookie Policy

Copyright © 2022 Parsley Thyme & Limoncello on the Foodie Pro Theme

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Latest Posts

GLAZED CARROTS

WINTER SALAD WITH FRUIT

CHOCOLATE CHIP COOKIES