Easy overnight dill pickles take about 5 minutes of effort and are packed with flavor. They are a little spicy, a little sweet, and a lot delicious.
I saw a photo of this recipe and it looked so appealing to me. Herby dill, spicy chili peppers and fragrant garlic seemed like just the winning formula for pickles. Thank you Love and Olive Oil for such a wonderful recipe.
What is quick pickling?
Quick pickling vegetables means preserving vegetables in a vinegar water solution and storing them in the fridge. They don’t develop the deep flavor of fermented pickles, but they don’t need canning, and you can enjoy them just one day after being pickled.
What kind of cucumbers do you use in these?
I used regular cucumbers, the ones I always get at the supermarket. Some people will tell you to use pickling cucumbers but I don’t know what those are lol and these worked so well!
Can I pickle other vegetables?
Absolutely! In the Middle East, we love pickling carrots, cauliflower, beetroot, turnips. All have a distinctive flavor and are a great accompaniment to a meal. I haven’t tried this specific recipe with anything besides cucumbers yet, but I’m sure all the typical pickled culprits would do very well in this.
How to pickle:
In this case, it’s so easy! You pack some jars with cucumbers, fresh dill, peppercorn seeds, coriander seeds, and yellow mustard seeds. These give such a great flavor. You also add smashed garlic cloves and some small spicy red Thai chilis- optional, but highly recommended.,
Vinegar water, salt and sugar are heated in a saucepan until the salt and sugar dissolve. It only takes about 5 minutes, then you pour this pickling solution over your prepared jars.
What to enjoy these easy overnight dill pickles with?
I eat them with every main meal, with eggs, sandwiches, the possibilities are endless. I don’t think I’ll ever let my fridge be barren of these delicious pickles again, especially since they are so easy to make! So without further ado, find the recipe below:
Easy Overnight Dill Pickles
- 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
- Wash jars and lids thoroughly in very hot water to sanitize.
- 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.
- 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).
- 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.
- 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.
- 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.
To pair with these yummy pickles. try: