Recipes » Canning ~ Preserving » Overnight Crisp Dill Pickles

Overnight Crisp Dill Pickles

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Make your own crisp dill pickles, WITHOUT having to dig out the pressure cooker or water bath canner! This easy “No-Canning” recipe is great for serving fresh crisp pickles at your favorite get-togethers with friends and family.

Pickles are cucumbers that have been soaked in a pickling liquid, either vinegar or brine usually with added spices, usually for a minimum of 3 days. They are most often eaten as a sandwich garnish or as the main ingredient of a salad.

Overnight Refrigerator Pickles- Crisp Dill Pickles

You’ll Need:
1 or 2 Cucumbers
1 Tablespoon Dried Dill Weed (or 1/4 cup fresh dill sprigs)
3 Garlic Cloves – chopped
2 teaspoons Kosher Salt
1/4 teaspoon Black Peppercorns
4 Tablespoons White Vinegar
Bottled Water (Or Filtered Water)
1 Quart Canning Jar with a Lid

Wash and slice the cucumbers into spears. If your cucumbers are slightly bitter- here’s a tip for remedying that issue.

Pack dill, garlic, salt & peppercorns into the jar, the cucumbers into the jar. Add 4 TBS of Vinegar, then add water to fill the remainder of the jar. Cap it and shake well to dissolve the salt.

Let it sit overnight. In the morning, shake the jar again, let it set another 24 hours.

Refrigerate. The pickles are perfect after 24 hours and can be stored up to 2 weeks, but don’t worry, they won’t last that long!

Overnight Bread & Butter Pickles

Sometimes you don’t feel like dragging out the canning supplies and messing up the whole kitchen just to enjoy fresh crisp pickles, that’s why this recipe is one of my favorites. We grab a few fresh cucumbers from the garden and throw together a couple of jars of these easy overnight bread and butter pickles.

They’re really great for bringing to potlucks, on the boat or to cookouts because everyone absolutely loves them.

A few tricks to get you started, if you like crispier pickles, slice the cucumbers thin. This goes for the sweet Vidalia onion in the recipe as well!

Overnight Bread and Butter Pickles

You’ll Need:
8-10 medium cucumbers, thinly sliced
1 medium sweet onion, thinly sliced
3 tablespoons kosher salt
1-1/2 cups sugar
1/4 cup coconut sugar (or brown sugar)
2 cups cider vinegar
3 teaspoons mustard seeds
1/2 tsp celery seed

Salt the cucumber and onion slices with the Kosher salt (don’t substitute this, use KOSHER Salt!) and toss them together until coated. Cover and chill in the fridge for 1 hour. Don’t skip this step, it’s what makes your pickles nice and crisp!

Remove the veggies from the fridge and rinse thoroughly with cold water, drain well and pack into a quart jar.

In a saucepan combine the remaining ingredients and cook, stirring occasionally until the sugars are completely dissolved. Pour the hot mixture over the veggies, let it cool. Seal the jar and place in the fridge overnight.

Overnight Sweet Pickles

They’re best after 24 hours, but seriously, no one will complain if they only get 12 hours, I usually double the recipe because they disappear so fast!

© Can Stock Photo Inc. / Dream79

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9 thoughts on “Overnight Crisp Dill Pickles”

  1. The ingredient list calls for 3T vinegar while the directions call for 4T. Which is correct? Am I correct in interpreting this as they sit overnight on a counter top, you shake, let it sit another 24 hours, THEN you refrigerate?

    I’m trying this for the first time. I just happened to have 4 pickling cucumbers in the garden and that is all. It filled a pint jar perfectly.

    I’m hoping I love these.

  2. I just made these. I used 4 tbsp vinegar. And like you I
    Not sure when to refrigerate.

    I have decided not to refrigerate until 48 hrs are up .

    I’ll let you know how it turns out!

  3. Done and on the counter. I sure hope these taste like the half dills I got at ALDI a few weeks back!
    I added some dried red pepper for a tad of heat.

  4. You can have homemade crispy pickles without the hassle of fermenting. This overnight refrigerator dill pickles recipe is excellent! They came out crisp, as promised. I’ve been making these for years and they never disappoint. The trick is to use fresh cucumbers from your garden or farmer’s market – not store bought ones that have been sitting around too long. If you don’t grow your own, try finding some at a local farm stand or farmers market near you!


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