• 6 pint jars ( sterilized, run through dishwasher)
  • 2 lbs small
  • 6 cups water
  • 1 cup vinegar
  • 1/4 cup canning salt/kosher salt
  • 2 heaping fresh minced garlic
  • 2 tablespoons sugar
  • 1 teaspoon mustard seed
  • 1 med onion sliced thin
  • 6 slices jalapeno's ( I used pickled jalapeno)
  • Pinch on red pepper flakes
  • Fresh dill

Description

Spicy Baby Dill Refrigerator Pickles

These are like Claussen’s with a kick!

These pickles are crunchy with a slight kick.  Super easy pickle recipe!

Directions

  1. Put six sprigs of fresh dill in the bottom of pint jar ( I covered the bottom with the fresh dill) and add one slice of jalapeno to each jar.
  2. In large kettle add water, salt, sugar bring to boil and let cool to room temp.
  3. While it's cooling add garlic, onion, mustard seed, red pepper flakes. ( I add a clump of fresh dill, I removed it before adding the brine to jars.
  4. Once brine is cooled to room temp, pour brine into jars.
  5. The garlic on the bottom of pan, just add it to the jars.
  6. Place lids on jars and refrigerate for 3 days and enjoy.
  7. **If you like them spicier, test one the next day and you can add more jalapenos if you like.
  8. ** While testing one day one, if you like you can always add more dill or garlic if you like.
  9. Have fun with them! There amazing!!