I’m starting to see lots of pictures of cucumber crops coming in everywhere, so I thought I’d share my favorite overnight pickles recipe since I haven’t posted it in a few years. This recipe is my mother-in-law’s and it’s the best overnight refrigerator pickle recipe ever! Here in the blogosphere we can track our post view statistics and my past posts of this recipe are in the top three, right up there with the Samantha statue post from 2012  and What’s Eating the Petunias? which might also be helpful to you if you’re seeing big holes in your petunia flowers.

This recipe is very easy, doesn’t require canning and uses up that counter full of cucumbers in just a few minutes. Best of all, everyone will love them! Let me know how they turn out!

Love, Michele

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!

Enjoy!