Overnight Pickles

I’m an aspiring canner but I haven’t got it down yet. In the meantime this is a wonderful way to make pickles. They’ll probably keep for a few weeks in the fridge if you don’t have a crew like mine who eats them all before you have a chance to test how long they’ll last!

Overnight Pickles

4 cups of water

1/2 cup of white vinegar

3 tablespoons of pickling or kosher salt

2 tablespoons of sugar

garlic cloves (3 per quart jar)

1 teaspoon of mustard seed or 1 tablespoon of pickling spice

dill seeds or fresh dill

8-10 pickling cucumbers

Wash and quarter pickling cucumbers (or slice into rounds if you prefer) and pack into quart or pint jars. As written, this recipe makes 2 quarts and one pint, I double it to make five quarts.  Make a brine by bringing the first four ingredients to a boil and then cooling. Once cool, pour into jars over cucumbers and add spices, garlic and dill. Close jars and refrigerate overnight. They’ll be ready the next day!

This is my mother-in-law’s recipe and a favorite at our house. It’s perfect for this time of year when there are lots of cucumbers to use up.

Enjoy!

5 Comments

  1. Reblogged this on The Salem Garden and commented:

    HI everyone! It’s that pickle time of the year again so here’s a re-blog of my fabulous overnight pickle recipe. This recipe is the most viewed post of all time here on The Salem Garden. These pickles are easy to make and wonderful, so go pick some cucs and dill and enjoy!! Michele

  2. My favorite pickles are fermented or not-heat-treated pickles. I also add some of my homemade pear vinegar to each jar. They were delicious. Now hoping for a cucumber harvest before the weather gets cold here. Thanks for sharing this recipe.

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