Garlic Jalapeno Dill Refrigerator Pickles

• servings: 12 servings
• active time: 30 minutes
• total time: 35 minutes

Ingredients

8-10 kirby cucumbers

2 tablespoons kosher salt

2 cups water

1 cup distilled vinegar

1/2 cup slivered onions

6 cloves garlic smashed

1 jalapeno sliced

4 teaspoons kosher salt

2 teaspoons mustard seeds

2 teaspoon black peppercorns

8 sprigs fresh dill

Directions

Slice cucumbers in half or quarters, place in a colander sprinkle kosher salt over them. Set aside 20-30 minutes. Rinse salt from cucumbers.

In a small pot boil water vinegar, onion, garlic, jalapeno, kosher salt, peppercorns and mustard seeds for 5 minutes. let cool

Place cucumbers in a jar or glass dish, fresh dill sprigs. Pour mixture over cucumbers let cool to room temperature, cover and place in refrigerator for 1 week.

Store in refrigerator for several months

Nutrition

• Serving Size: 1 pickle
• Calories: 38 kcal
• Unsaturated Fat: 2 g
• Sodium: 1055 mg
• Total Carbohydrate: 8 g
• Dietary Fiber: 1 g
• Total Sugars: 3 g
• Protein: 1 g