Spicy Dill Pickles with Jalapenos. Find Deals on Jalapeno Dill Pickles in Groceries on Amazon. Pickles are a favorite snack of mine. They are crunchy, briny and full of flavor, but light and not calorie ridden.

Try these homemade dill pickles with jalapenos! And Spicy Dill Pickles with Jalapenos was born. Easy Jalapeño Garlic Dill Refrigerator Pickles (no canning) are crunchy, with a spicy zing of jalapeno, the tang of vinegar, and a fresh dill taste! You can cook Spicy Dill Pickles with Jalapenos using 12 ingredients and 15 steps. Here is how you cook that.

Ingredients of Spicy Dill Pickles with Jalapenos

It's 10 of Kirby Cucumbers.
It's 5 medium of Jalapeno peppers.
Prepare 1 large of red bell pepper.
Prepare 1/2 medium of red onion.
You need 4 cup of apple cider vinegar.
Prepare 4 cup of filtered water.
Prepare 4 1/2 tbsp of pickling salt.
You need 12 clove of garlic, smashed and peeled.
You need 8 tsp of dill seeds.
You need 4 tsp of black peppercorns.
You need 2 tsp of red chile flakes.
Prepare 4 quart of canning jars with fresh lids.

Hey, I know you see the jars and are thinking…oh that must be hard…but you can make your own refrigerator pickles at home… Dill pickles and pickled jalapenos. Both recipes you can find at the grocery store, but of course tastes so much better made at home. I mean, if you don't know already, canning is so much fun! After these tasty treats, I'm seeing many more canned recipes in our futures.

Spicy Dill Pickles with Jalapenos step by step

Wash jars thoroughly in warm, soapy water. If you plan on making shelf stable pickles, prepare a boiling water bath canner. Put fresh canning jar lids into a small saucepan with 3 inches of water and set to the barest simmer..
Wash and dry kirby cucumbers. Remove blossom end. Cut into 1/4" thick slices..
Wash and dry Jalapeno peppers. Remove stems. Cut into 1/4" thick slices and remove seeds..
Wash and dry red bell pepper. Remove stem. Cut into 1/4" thick slices and remove seeds..
Cut red onion into 1/4" thick slices..
Combine vinegar, water and salt in sauce pan and bring to a boil..
Place all the veggies in a large bowl and toss until they are mixed together well..
Equally divide the veggies between the jars..
Equally divide garlic cloves, dill seed, black peppercorns and red chili flakes between the jars..
Pour the brine into the jars, leaving at least 1/4 inch headspace (that's the amount of space between the surface of the brine and the rim of the jar)..
Remove any air bubbles from jars by gently tapping them. I use the handle of a wooden spoon to make sure the brine is well integrated and all the bubbles are out..
Wipe rims and apply lids and bands (don't screw them on too tightly)..
If processing jars for shelf stability, lower jars into your processing pot. When water returns to a boil, set a timer for 10 minutes. When time is up, remove jars from canning pot and allow them to cool. When jars are cool enough to handle, check seals..
If your're not processing the jars for shelf stability, let them cool before putting them into the refrigerator. Do note that your jars may seal during the cooling process. However, without the boiling water bath process, that doesn't mean they're shelf stable. They still must be refrigerated..
Let pickles rest for at least one week before eating..

From fruit preserves to other pickled veggies. 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. In a large bowl, combine the cucumbers, water, vinegar, chopped dill, sugar, garlic, salt, pickling spice, dill seed, and red pepper flakes.