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Homemade Dill Pickles & Spicy Pickled Jalapeños

Author - Alyssa Rimmer

Canning: Dill Pickles & Spicy Jalapenos | Queen of Quinoa

I'm new to this whole canning craze. I've never made jam, I've never pickled anything, and I certainly haven't wanted to try. Until now at least.

Until I realized that canning is a way of preserving things {well I knew, but didn't really think about it}.

So what does that mean to me? It means that I can enjoy the gorgeous, fresh produce that overflows from the bins at the farmer's market and spills off the shelves of our local co-op. It means that I can revel in the tastes of summer all year long.

How did I not think of this sooner?

Canning: Dill Pickles & Spicy Jalapenos | Queen of Quinoa

But rather than getting super creative, we decided to stick with the basics. Stay safely in our comfort zones with two of our favorite recipes.

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. From fruit preserves to other pickled veggies.

So please, share with me, what are your favorite things to can?

Canning: Dill Pickles & Spicy Jalapenos | Queen of Quinoa

5 from 1 vote
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Homemade Dill Pickles

These easy homemade dill pickles are a great way to use up some of your summer cucumbers! And so easy to make, too!

Course Snack
Cuisine American
Keyword cucumber, homemade pickles, pickles, pickling, summer produce
Prep Time 5 minutes
Cook Time 5 minutes
Resting Time 30 minutes
Total Time 10 minutes
Servings 2 jars
Calories 79 kcal

Ingredients

Instructions

  1. Slice the cucumbers into rings or spears, whichever you prefer.
  2. Add the cucumbers to a mason jar and set aside.
  3. Combine the remaining ingredients into a small saucepan over high heat.
  4. Bring the liquid to a boil for 2 minutes.
  5. Pour the liquid over the cucumbers and let cool on the counter for at least 30 minutes.
  6. Once the cucumbers have cooled, place in the fridge overnight.
  7. Use the pickles on sandwiches or as a super healthy, low-calorie snack.
  8. Enjoy!
Nutrition Facts
Homemade Dill Pickles
Amount Per Serving
Calories 79 Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 3521mg153%
Potassium 610mg17%
Carbohydrates 15g5%
Fiber 5g21%
Sugar 4g4%
Protein 3g6%
Vitamin A 655IU13%
Vitamin C 11.3mg14%
Calcium 119mg12%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.

 

Canning: Dill Pickles & Spicy Jalapenos | Queen of Quinoa

Homemade Pickled Jalapenos
4.34 from 3 votes
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Homemade Spicy Pickled Jalapenos

Love pickled jalapenos? Learn how to make them at home! They're simple, cost-effective and SO yummy!

Course Snack
Cuisine American
Keyword homemade pickled jalapenos, jalapenos, pickled jalapenos, pickles, pickling
Prep Time 5 minutes
Cook Time 5 minutes
Resting Time 30 minutes
Total Time 15 minutes
Servings 1 jar
Calories 62 kcal

Ingredients

Instructions

  1. Slice the jalapenos into rings, keeping the seeds inside.
  2. Prepare an ice bath in a large mixing bowl, with 2 cups water and the 12 ice cubes
  3. Bring 2 more cups of water to boil on the stove and add half the jalapenos, cooking for 2 minutes.
  4. Once cooked, transfer the jalapenos to the ice bath to stop the cooking process.
  5. Add the rest of the jalapenos to the boiling water and cook for 2 minutes.
  6. Transfer to the ice bath for 5 minutes.
  7. Transfer the jalapenos to a mason jar and set aside.
  8. Bring the remaining 3/4 cups of water, vinegar, salt and stevia to boil on the stove and let boil for 2 minutes.
  9. Pour the liquid over the jalapenos and cover with a lid.
  10. Cool the jalapenos on the counter for 30 minutes, then transfer to the fridge and chill overnight.
  11. Use the jalapenos on sandwiches, salad, a top nachos or even added to your burritos. Any which way they're tasty!
  12. Enjoy!
Nutrition Facts
Homemade Spicy Pickled Jalapenos
Amount Per Serving
Calories 62
% Daily Value*
Sodium 6991mg304%
Potassium 138mg4%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 2g2%
Vitamin A 605IU12%
Vitamin C 66.4mg80%
Calcium 15mg2%
* Percent Daily Values are based on a 2000 calorie diet.

 

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14 comments
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  1. do you have to use pickling cucumbers? these pickles will be eaten within two weeks at my house and we have many regular cucumbers in my garden
    thanks

  2. I trust you realize that these recipes will not keep until the wintertime, as you have not processed them in a water bath. 🙂 Just want to make sure everyone knows that these will need to be used in a relatively short amount of time, and they will have to remain refrigerated, as you can’t set them out on shelves to use sometime later down the road. 🙂

    Good luck!

  3. Thank you so much for the pickling recipes with no sugar. May I ask what brand of stevia you use? That sounds like waaaay too much of KAL brand to be dill.

    • Hi Liz, I use NuNaturals stevia powder, and it worked great for me. Not sure about the KAL brand…maybe it’s stronger? Perhaps try just 1/4 teaspoon if you’re worried they’ll be too sweet 🙂 xo Alyssa

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