Overnight Refrigerator pickles

Overnight Refrigerator Pickles are crisp, crunchy, dill-y and come together in a flash. The fridge does the work for you and before you know it you're armed with a great side dish for all those backyard barbecues and summer potlucks!

Raise your hand if you like pickles! Me too! It's no secret that I love easy recipes that are fresh and natural. Have you seen my Grilled Corn on the Cob Recipe or my Fresh Cherry Salsa?

These Overnight Pickles are exactly that and oh so delicious! Of course they are better than store bought because they are all natural-- but they also have a different flavor than store bought because they aren't canned.

They are a bit more mild and that makes them pair perfectly with just about anything because they're not overpowering.

Key Ingredients

• Cucumbers- If you have garden fresh, they are the BEST! There are a few varieties of cucumbers and the ones with the most flavor and most benefits are the smaller ones meant for pickling. Sometimes they are referred to as "salad cucumbers" in the store.
  
• Onions- I like Vidalia or sweet-- any will do. Red onions are more mild, but will also color your water.
  
• Garlic- use as much as you like
  
• Dill- Fresh is best, either from your garden or the produce department. Dried dill could be used in a pinch, but you'll need much less.
  
• Vinegar- Plain ol' white vinegar
  
• Sugar and Salt- Flavors and acts as a preservative.

How To Make Overnight Pickles

STEP ONE: PREPARE THE VINEGAR SOLUTION

1. Add the sugar, salt, vinegar and water to a saucepan.
   
2. Heat on the stove, over low heat, stirring occasionally, just to dissolve the sugar and salt. Allow to cool while you prepare the cucumbers.

STEP TWO: PREPARE THE CUCUMBERS

1. Cut the cucumbers into your desired shape, slice the onions and peel the garlic.
   
2. Fill Mason Jars cucumbers, onions, garlic and dill. Pack them in.
   
3. Pour the vinegar solution into the jars with the veggies.
   
4. Cover the jars, and place them in the refrigerator. They'll be ready to enjoy in about 24 hours.

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.

Expert Tips

• This recipe makes about 2 quart size jars of pickles. The number of pickles you need will depend on the size of your cucumbers. I can usually get 1-2 in each jar.
  
• Slice the pickles into spears, or rounds. You can make them as thin or thick as you want. You can even do whole pickles.
  
• A Mandoline Slicer works perfectly for getting every slice the same size. I love mine, but proceed with caution! Full Disclosure, I got stitches once from it!! I highly recommend the cut resistant gloves while using.
  
• Wide mouth mason jars work best because it's easier to get the cucumbers in and out.
  
• There is such a small amount of sugar in these that I don't worry about it, however, if you want to go sugar free, you can use a stevia based sweetener. I've made these with Truvia before (cut the amount in half) and they taste fine, but the vinegar solution does look a little cloudy.
  
• To make them sweeter, increase the sugar.
  
• If you like spicy, add red pepper flakes to your jars.

WHY YOU'LL LOVE THIS RECIPE

Storing and Freezing

Overnight Pickles should be refrigerated, and stored in the refrigerator. They will keep for 4-6 weeks--they never last that long in our fridge though because we devour them!

I don't recommend freezing pickles, they are best served fresh.

Video

If you'd prefer to watch this recipe, check out my YouTube video!

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📋 Recipe

Overnight Refrigerator pickles

delicious homemade pickles in just 24 hours.

4.72 from 7 votes

Print Pin Rate

Course: condiment, Side Dish

Cuisine: American

Prep Time: 15 minutes

Cook Time: 0 minutes

Chill time: 1 day

Total Time: 1 day 15 minutes

Servings: 8

Calories: 35kcal

Author: Chellie Schmitz

Cost: $8

Equipment

• ▢
  mason jars
• ▢
  medium sauce pan
• ▢
  Mandoline optional

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 2-3 cucumbers sliced into rounds or spears
• ▢ ½ onion sliced into half moons
• ▢ 2 cloves garlic peeled, or more depending on preference
• ▢ 1 bunch of dill
• ▢ 3 cups water
• ▢ ¾ cup distilled white vinegar
• ▢ 2 ¼ teaspoon salt
• ▢ 3 Tbs sugar

Instructions

• Combine water, vinegar, sugar, and salt into a medium saucepan and turn heat to low. Heat and stir occasionally until sugar and salt is dissolved. Allow to cool while you prepare cucumbers and veggies.
• Place sliced cucumbers, onions, garlic and dill into a quart size mason jar, or other container. Pack it in tight.
• Pour the vinegar solution over the cucumbers, making sure they are covered, and seal with lids. Place in the refrigerator. Ready to serve in 24 hours.

Notes

• This recipe makes about 2 quart size jars of pickles. The number of pickles you need will depend on the size of your cucumbers. I can usually get 1-2 in each jar.
• Slice the pickles into spears, or rounds. You can make them as thin or thick as you want. You can even do whole pickles.
• A Mandoline Slicer works perfectly for getting every slice the same size. I love mine, but proceed with caution! Full Disclosure, I got stitches once from it!! I highly recommend the cut resistant gloves while using.
• If you want to go sugar free, you can use a stevia based sweetener. I've made these with Truvia before (cut the amount in half) and they taste fine, but the vinegar solution does look a little cloudy.
• To make them sweeter, increase the sugar.
• If you like spicy, add red pepper flakes to your jars.

Nutrition

Calories: 35kcal | Carbohydrates: 7g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.004g | Sodium: 661mg | Potassium: 117mg | Fiber: 1g | Sugar: 6g | Vitamin A: 64IU | Vitamin C: 3mg | Calcium: 18mg | Iron: 0.2mg

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