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
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!
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.
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!
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