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SPICY JALAPENO DILL PICKLES

June 10, 2018 by Debbie 10 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?

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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.

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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)
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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.

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Process in a boiling water bath canner for 10 minutes.
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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.

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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

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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

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Hi! I'm Debbie...a wife, mother, grandmother, and someone who is striving to live the simple life by returning to the basics. This means cooking healthy, from scratch meals for our family and friends, learning to preserve foods, making soaps and lotions, raising animals on our mini-farm, and an assortment of other things.

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