How to Make Refrigerator Pickles with Jalapenos

Some consider refrigerator pickles a summertime treat, but pickle fans enjoy the throughout the year. Often canning and pickling fruits and vegetables requires specialized equipment to ward off bacteria, but cucumbers need only rest in a brine solution and will emerge safely pickled. Produce your own salty and sweet DIY pickles in less than a week, and add jalapenos to for a more nuanced pickle flavor and a little extra heat.

Things You'll Need

  • 7 Kirby cucumbers, washed
  • Sharp kitchen knife
  • 3 stalks of celery
  • Large onion
  • 2 jalapenos
  • 2 tbsp salt
  • Large mixing bowl
  • Refrigerator
  • 1 cup of sugar
  • 1 cup wine vinegar
  • 1 tbsp celery seed
  • 1 tbsp mustard seed
  • 1/4 cup fresh dill
  • Saucepan
  • Stove
  • Funnel
  • 1 quart jar with lid

Instructions

  1. Cut the cucumbers in half lengthwise, and then cut them again, this time through their width. Slice your celery across the width into small, ¼-inch thick sections. Dice the onion very fine. Remove the seeds and veins from the jalapenos and cut into 1/4-inch rings.

  2. Combine the chopped vegetables and salt in a large mixing bowl. Toss everything together until all the vegetables are evenly coated in salt. Allow the salted vegetables to stand for an hour inside the refrigerator.

  3. Combine the remainder of the ingredients in a saucepan. Cook on high heat until it boils and all sugar particles dissolve. Remove the pan from heat and allow the mixture to cool completely.

  4. Drain the liquid from the bowl of vegetables. Coat the vegetables with your cooled mixture.

  5. Place the cucumber pieces in the jar. Pour the leftover vinegar mixture in the jar, using a funnel.

  6. Seal the jar, shake it and place it in the refrigerator. Shake it once a day for six days, at which time the pickles will be ready to eat.

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