Raise your hand if you like pickles! I do too! It’s no secret that I love easy recipes that are fresh and natural. With the abundance of cucumbers that I have on hand right now, this is the perfect recipe! These Overnight Refrigerator Pickles don’t take long to make at all. Then, you let the fridge do the work for you! Before you know it, you will have amazing dill pickles to add to any meal!
Overnight Refrigerator Pickles
We have an abundance of cucumbers in our garden this year! We are so grateful, because last year, my garden failed. 🙁 I think cucumbers literally grow overnight. I’ll check one day and see a small one, not quite ready, and I swear, the next day, it’s tripled in size!
When you can’t keep up with those cucumbers? Make overnight refrigerator pickles! It’s a great way to enjoy them, and they’ll keep longer. But I do have to warn you… they are so incredibly delicious, you might be hiding your own stash–I’m just sayin’!
These are NOT canned pickles. Therefore, they are much easier and quicker to make! I have nothing against canning, as a matter of fact, I can’t wait to get to that season of my life. Every year, I really want to, but life just takes over and it kind of falls to the bottom of the bucket list. So, these babies are working just fine for now!
What you need~
- cucumbers
- onions
- garlic
- fresh dill
- water
- distilled white vinegar
- salt
- sugar
What to do~
- Slice the cucumbers, onions and garlic, place them, along with the dill into quart size mason jars.
- Heat water, vinegar, salt and sugar to a boil, stir until sugar is dissolved, remove from heat.
- Pour the vinegar solution into the mason jar and seal with a lid. Store in the refrigerator!
Refrigerator pickles
Equipment
- mason jars
Ingredients
- 1-2 cucumbers sliced into rounds or spears
- 1/2 onion sliced into half moons
- 2 cloves garlic peeled
- 2 large sprigs of dill
- 2 cups water
- 1/2 cup distilled white vinegar
- 1 1/2 tsp salt
- 2 Tbs sugar
Instructions
- Place sliced cucumbers, onions, garlic and dill into a quart size mason jar, or other container.
- Combine water, vinegar, sugar, and salt into a medium saucepan and bring to a boil.
- Stir until sugar and salt is dissolved, remove from heat.
- Pour the vinegar solution over the cucumbers and seal with lids. Place in the refrigerator to cool and store.
Nutrition
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Pinned! I can’t wait to try these!
How long can these last in the fridge?
I would trust them for a few good weeks. Honestly, we found a jar hiding in the back of our spare fridge a year later and we ate them– we are all still in good health! LOL! But realistically, at my house, I can barely keep them in stock, we go through them quickly.
These look so easy to make! Thanks for sharing :]
Blessings,
Edye | http://gracefulcoffee.wordpress.com
My favorite kind of pickle! They don’t get mushy smushy!!! Thanks for sharing on Foodie FriDIY!
I can’t wait to try this recipe!
Looks so easy, making these tomorrow, I can hardly wait now!
Oh yay! They are super easy! I hope you loved them and thanks for stopping by!!
How long will these keep in the fridge?
Courtney, honestly we can’t keep them around for very long because we all love them so much. I’d say you’re still safe in a month. One year I found a year old jar that was hidden in the back of our spare refrigerator. We ate them and we’re still alive. 😉 Enjoy!!
Can you use dried dill weed instead of sprigs of dill? If so, how much should I use?
Yes, you can substitute dried dill. a 3-5″ spring of fresh dill is equivalent to about a 1/4 tsp of dried dill. So for this recipe that would be 1/2 teaspoon per quart. Personally, I would probably add a bit more than that, but it will depend on your preference. Come back and let me know how it works out!