Easy Garlic Jalapeño Refrigerator Pickles

You guys I made pickles for the first time ever and it was SO easy and SO delicious I have to share! The house we closed on a month ago came with 5 chickens and a massive garden and pretty soon we had cucumbers coming out of our ears.

I’ve always wanted to try to make pickles but I didn’t want to get into anything complicated or time consuming, which is why refrigerator pickles are perfect for me! You pretty much just put everything in a jar, stick it in the fridge, and a couple hours later you have pickles!

Unlike canned pickles, they have to live in the fridge and only last a month but that hasn’t been an issue since I can eat a jar by myself in one sitting.

I didn’t have any traditional pickle flavorings (like dill or mustard seeds) but had fresh garlic from my mom and jalapeños from the garden and they ended up SO tasty! Well, the second batch that is. The first jar was WAY too salty and I ended up dumping out the brine to try to water them down. The second batch was perfect and I even reused that brine for a second jar since I was feeling lazy and was curious if they’d be any good (which they were).

As I said, these are great right out of the jar or on a sandwich or burger, in a wrap (soooo good), you name it!

Fueling perks:

  • These are a great salty snack to pair with water when you’re rehydrating
  • And a great way to enjoy veggies

The Stuff

  • 1 pint-sized jar
  • 1 medium cucumber, sliced (about 12 oz) (or 12 oz of mini cucumbers)
  • 1/2 cup water
  • 1/2 cup white vinegar
  • 1 1/2 tablespoons salt
  • 1 1/2 tablespoons sugar
  • 1 jalapeño, diced
  • 3 or 4 cloves of garlic, chopped or minced

The Steps

  1. Add the cucumber slices to the jar packing tightly and adding the jalapeños and garlic throughout
  2. In a mug or bowl, mix up the other ingredients
  3. Pour over the cucumbers until covered (if you’re a little short, you can add a little extra water and give it a shake).
  4. Put the lid on the jar and then refrigerate for at least a couple hours or overnight and use within a month.

Did you make it? I’d love to see how it turned out! Tag @climbingdietitian on instagram.

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Published by Chiara

I’m a rock climber and registered dietitian teaching fellow climbers to become the strongest and happiest versions of themselves with evidence-based fueling strategies and by making peace with food.

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