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5.0 from 9 votes

Easy Overnight Dill Pickles

Really simple and really tasty, these pickles take just minutes to prepare and are ready to eat only 24 hours later.

Prep Time
5 mins
Cook Time
5 mins
Additional Time
1 d
Servings: 8 people
Calories: 22 kcal
Course: Side Dish
Cuisine: American

Ingredients

  • 4 cucumbers, ends removed
  • 1 handful of fresh dill, 4-6 sprigs
  • 4 large garlic cloves, smashed
  • 4 Thai red chili peppers, stems removed
  • 1 teaspoon black peppercorns
  • 1 teaspoon yellow mustard seed
  • 1 teaspoon coriander seed
  • 1 cup white vinegar
  • 1 cup water
  • 1 tablespoon kosher salt
  • 2 teaspoon granulated sugar

Instructions

    Cup of Yum
  1. Wash jars and lids thoroughly in very hot water to sanitize.
  2. Cut cucumbers in desired shapes. I did one jar of slices, and one jar of wedges. Slices should be about 1/4 inch thick, and wedges are one cucumber sliced lengthwise into 8 spears.
  3. Place the cucumbers into jars, then divide the garlic and dill between the two jars. Top with the peppercorns, mustard seeds, and coriander seeds, also divided into jars (so 1/2 teaspoon each into each jar).
  4. Add vinegar, water, salt and sugar to a small saucepan. Bring to a simmer over medium heat, stirring a couple times until sugar and salt are completely dissolved.
  5. Pour the warm vinegar solution evenly over the jars of pickles, filling the jars right to the top. If you need to, add a little normal water on top of this if the solution isn't enough to cover the cucumbers.
  6. Screw lids of jars on tightly and store in the fridge. Enjoy after 24 hours. They'll keep in the fridge for up to 2 weeks.

Notes

  • Recipe adapted from Love and Olive Oil.

Nutrition Information

Calories 22kcal (1%)

Nutrition Facts

Serving: 8people

Amount Per Serving

Calories 22

% Daily Value*

Calories 22kcal 1%

* Percent Daily Values are based on a 2,000 calorie diet.