Overnight Refrigerator pickles

delicious homemade pickles in just 24 hours.

Course condiment, Side Dish

Cuisine American

Prep Time 15

Cook Time 0

Chill time 1

Total Time 1 15

Servings

Calories 35kcal

Cost $8

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.

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.