Overnight Pickles
Transform your cucumbers into crisp and flavorful Overnight Pickles with this quick and easy no-cook recipe! Perfect for anyone new to pickling, this method combines Kirby or Persian cucumbers with fresh dill, garlic, and a tangy vinegar brine infused with sugar, kosher salt, black peppercorns, and optional red pepper flakes for a subtle kick. Ready in just 15 minutes of prep and an overnight rest, these homemade pickles are an irresistible addition to burgers, sandwiches, or charcuterie boards. Plus, they stay fresh in the fridge for up to two weeks, making them the perfect make-ahead condiment for your summer gatherings or everyday snacking. Experience the magic of homemade pickling with this foolproof recipe!
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Recipe Information
Ingredients
- 4 medium cucumbers (Kirby or Persian recommended)
- 4 sprigs fresh dill
- 2 cloves garlic cloves
- 1 cup white vinegar
- 1 cup water
- 2 tablespoons granulated sugar
- 1 tablespoon kosher salt
- 1 teaspoon black peppercorns
- 0.5 teaspoon red pepper flakes (optional)
Instructions
Wash the cucumbers thoroughly and slice them into thin rounds or lengthwise spears, depending on your preference.
Peel and slightly crush the garlic cloves using the side of a knife.
In a medium saucepan, combine the white vinegar, water, granulated sugar, kosher salt, black peppercorns, and red pepper flakes (if using). Heat the mixture over medium heat until the sugar and salt are fully dissolved. Remove from heat and let the brine cool to room temperature.
In a clean, wide-mouth quart-sized jar, layer the sliced cucumbers, fresh dill sprigs, and crushed garlic cloves. Pack them tightly but without crushing the cucumbers.
Once the brine has cooled, pour it over the cucumbers in the jar, ensuring all pieces are submerged. You may press the cucumbers down slightly to keep them under the liquid.
Seal the jar tightly with a lid and refrigerate overnight. The pickles will develop their flavor within 8-12 hours and can be enjoyed the next day.
Keep the pickles stored in the refrigerator and use them within 1-2 weeks for optimal freshness and taste.
Nutrition Facts
Calories |
45 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.2 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 448 mg | 19% | |
| Total Carbohydrate | 11.3 g | 4% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 8.1 g | ||
| Protein | 0.9 g | 2% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 34 mg | 3% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 180 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
