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
- medium sauce pan
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
- 3 cups water
- 3/4 cup distilled white vinegar
- 2 1/4 tsp salt
- 3 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 turn heat to medium-high.
- Stir until sugar and salt is dissolved, remove from heat.
- Pour the vinegar solution over the cucumbers, making sure they are covered, and seal with lids. Place in the refrigerator to cool and store.
Notes
- use 1 tablespoon Gentle Sweet or Truvia in place of the sugar. This will make your brine a little cloudy, but still completely good to eat.
Nutrition
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Do you need to let the liquid cool before pouring over cucumbers?
No, you can pour the warm liquid on them. If you do let it cool, it won’t hurt.
So delicious! And easy! We made these the other night and I love them. Reminds me of the whole dill pickles a restaurant in Atlanta used to serve.
I’m so glad you love them!! Thanks for taking the time to tell me about it. 🙂
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!
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!!
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!!
I can’t wait to try this recipe!
My favorite kind of pickle! They don’t get mushy smushy!!! Thanks for sharing on Foodie FriDIY!
These look so easy to make! Thanks for sharing :]
Blessings,
Edye
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.